[denny]

Will the use of Campden tablets (Potassium Metabisulfite) change the profile at all?

No

[DavidHoran]

I know that the only source of the water I use comes from an artesian well between Binghamton NY.and Silver Lake  Pa.the ph does not change and it is neutral for using for spirits and wine also-ran beer and have been very satisfied for years

[joeinma]

Can't find my Ward Labs Report, but this was my numbers in 2020 for Braintree, Mass that I plugged in BeerSmith:

pH  7.6
Ca  15.6
Mg   4.0
Na   99.0
SO4   9.0
Cl     165.0
HCO3  30.0

Alkalinity 25
Effective Hardness 13
Residual Alkalinity 11

TDS was something like 350.   

Needless to say that due to sodium & chloride numbers, I use distilled water instead of tap.

[pv]

Upstate South Carolina well

From Ward Labs:

pH:  6.6
TDS:  66 ppm
Na:  5 ppm
K:  2 ppm
Ca:  9.5 ppm
Mg:  2 ppm
Total Hardness, CaCO₃  31 ppm
SO₄-S:  <1 ppm
Cl:  3 ppm
CO₃:  <1.0 ppm
HCO₃:  33 ppm
Total Alkalinity, CaCO₃:  27 ppm
P:  0.04 ppm
Fe:  <0.01 ppm

[Cliffs]

Upstate South Carolina well

From Ward Labs:

pH:  6.6
TDS:  66 ppm
Na:  5 ppm
K:  2 ppm
Ca:  9.5 ppm
Mg:  2 ppm
Total Hardness, CaCO₃  31 ppm
SO₄-S:  <1 ppm
Cl:  3 ppm
CO₃:  <1.0 ppm
HCO₃:  33 ppm
Total Alkalinity, CaCO₃:  27 ppm
P:  0.04 ppm
Fe:  <0.01 ppm

thats beautiful water for brewing, no quite a blank slate, but pretty close

[Clint Yeastwood]

This is for my well in Northern Florida.

pH 7.7
Total Dissolved Solids (TDS) Est, ppm 226
Electrical Conductivity, mmho/cm 0.38
Cations / Anions, me/L 3.7 / 3.8 ppm
Sodium, Na 4
Potassium, K < 1
Calcium, Ca 66.5
Magnesium, Mg 2
Total Hardness, CaCO3 176
Nitrate, NO3-N 0.9 (SAFE)
Sulfate, SO4-S 1
Chloride, Cl 5
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 216
Total Alkalinity, CaCO3 178
Total Phosphorus, P 0.05
Total Iron, Fe 0.68

So here is my question: what do I do with it?

I entered it in Beersmith, and all it said was "extremely malty," which sounds like a good thing. In terms of numbers, it said "16-21 SRM." No idea what that means. I'm pretty sure I can make any color beer I want.

I found some info from Clawhammer Supply. They think magnesium is important, and I have virtually none. They say I can throw some epsom salt in there. Apparently, I am low in magnesium, chloride, sodium, and sulfate. Sounds like table salt would help, but then it helps everything.

[erockrph]

This is for my well in Northern Florida.

pH 7.7
Total Dissolved Solids (TDS) Est, ppm 226
Electrical Conductivity, mmho/cm 0.38
Cations / Anions, me/L 3.7 / 3.8 ppm
Sodium, Na 4
Potassium, K < 1
Calcium, Ca 66.5
Magnesium, Mg 2
Total Hardness, CaCO3 176
Nitrate, NO3-N 0.9 (SAFE)
Sulfate, SO4-S 1
Chloride, Cl 5
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 216
Total Alkalinity, CaCO3 178
Total Phosphorus, P 0.05
Total Iron, Fe 0.68

So here is my question: what do I do with it?

I entered it in Beersmith, and all it said was "extremely malty," which sounds like a good thing. In terms of numbers, it said "16-21 SRM." No idea what that means. I'm pretty sure I can make any color beer I want.

You're probably going to need some acid additions for pale beers with that level of hardness, but you're in decent shape for dark beers. The nice thing is that you have a low level of sulfate and chloride, so you are free to adjust those to match the style you're shooting for.

[Clint Yeastwood]

Thanks. I Googled around and more or less figured out what to do. I learned that Beersmith has a tool for adding your water to the software and then making changes to suit styles. It also has a library of waters you can try to match using chemicals. Brewer's Friend has a lot of info, including suggested profiles.

I am not totally happy with my light-colored hoppy lagers, so I made up a profile. I also made one up for hoppy amber beers.

I could not find anything for wheat beers in the general area of wit. I'm drinking my latest wheat ale, though, and it came out exactly the way I wanted with my untreated water.

I decided not to try to come up with anything for stout, because I only make one stout, and it's perfect by my standards.

I will look into the acid thing. What happens to pale beers in hard water?

[denny]

Thanks. I Googled around and more or less figured out what to do. I learned that Beersmith has a tool for adding your water to the software and then making changes to suit styles. It also has a library of waters you can try to match using chemicals. Brewer's Friend has a lot of info, including suggested profiles.

I am not totally happy with my light-colored hoppy lagers, so I made up a profile. I also made one up for hoppy amber beers.

I could not find anything for wheat beers in the general area of wit. I'm drinking my latest wheat ale, though, and it came out exactly the way I wanted with my untreated water.

I decided not to try to come up with anything for stout, because I only make one stout, and it's perfect by my standards.

I will look into the acid thing. What happens to pale beers in hard water?

Go to brunwater.com and read the water knowledge page.