Author Topic: Post your water report  (Read 76897 times)

Online HoosierBrew

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Re: Post your water report
« Reply #255 on: November 25, 2013, 07:06:30 PM »
Ran numbers for my light n malty, calls for 1 tsp lactic in the mash.
My IPA should get 1/2 tsp in sparge
Everything will need gypsum and IPA needs a lot. Calculator said 12g!
Sounds familiar for IPA ! You can use calcium chloride in a beer that you want to really show the malt in too.  Gypsum much more for hoppy beers of course.  Or a little of both for a balanced beer.
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Re: Post your water report
« Reply #256 on: November 25, 2013, 07:19:28 PM »

I'll be having fun crunching numbers on brewers friend. I don't have excel for Brun water sadly.

Brewer's friend should work fine.  The functionality is different but both Brewer's Friend and Bru'n water differentiate between base malts, caramel malts, and roasted malts.
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Offline klickitat jim

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Re: Post your water report
« Reply #257 on: November 25, 2013, 08:54:09 PM »
Cool thanks

Offline jskiles

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Re: Post your water report
« Reply #258 on: November 27, 2013, 10:08:37 AM »
This is Schaumburg, Illinois city water which ultimately comes from Lake Michigan.  The samples are both post carbon block filter, and tested by Ward Labs.  Other Chicago area suburbs should not be too far off from this.

Parameter10/2010           10/2013
pH6.47.9
Total Dissolved Solids Est, ppm        100196
Electrical Conductivity0.170.33
Cations / Anions, me/L1.5/1.33.2/3.0
Sodium, Na88
Potassium, K11
Calcium, Ca836
Magnesium, Mg812
Total Hardness, CaCO353140
Nitrate, NO3-N0.10.2
Sulfate, SO4-S89
Chloride, Cl1314
Carbonate, CO3<1<1
Bicarbonate, HCO329123
Total Alkalinity, CaCO324101
Total Phosphorus, PN/A0.27
Total Iron, FeN/A<0.01

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Re: Post your water report
« Reply #259 on: November 27, 2013, 10:26:41 AM »
Wow, big variations!
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Schaumburg water report
« Reply #260 on: November 27, 2013, 11:44:18 AM »
I've never seen a Chicago water report like 10/2010 and I have seen reports every few years going back about 20 years.  The 10/2013 report seems to be pretty typical.  I suppose the 10/2010 water could have been affected by a heavy rain.

Here are some links to Chicago's analysis: http://www.cityofchicago.org/content/dam/city/depts/water/WaterQltyResultsNRpts/ccReports/cca12a.pdf
http://www.cityofchicago.org/content/dam/city/depts/water/WaterQltyResultsNRpts/ccReports/cca11a.pdf
« Last Edit: November 27, 2013, 11:58:23 AM by kramerog »
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Offline jskiles

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Re: Post your water report
« Reply #261 on: November 27, 2013, 11:50:52 AM »
Yeah I was pretty surprised about the change too.  I'll probably test it again next year to see if it's more consistent  with the results I just got.

Offline weithman5

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Re: Post your water report
« Reply #262 on: November 27, 2013, 11:57:04 AM »
Yeah I was pretty surprised about the change too.  I'll probably test it again next year to see if it's more consistent  with the results I just got.

i live in naperville and i think mine is pretty close to 2013.  i have the old ones some where and can compare.  i haven't really been checking them very closely
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Offline punatic

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Re: Post your water report
« Reply #263 on: November 27, 2013, 03:12:55 PM »
Sometimes different sources are blended, or not blended.  That could account for the difference.  Rainwater dilution seems unlikely.  If dilution were the reason for the drop in concentrations in 2010, the concentrations would change by close to the same ratio, which they did not. 
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Offline surfin_mikeg

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Re: Post your water report
« Reply #264 on: December 07, 2013, 04:35:48 PM »
This is a Ward report for softened well water; the location is about 15 miles south of San Francisco, in a hilly section about a half-mile from the ocean.

pH7.6
TDS Estppm 538
Electrical Conductivity, mmho/cm0.90
Cations / Anions, me/L8.2 / 8.2
Sodium, Na186
Potassium, K< 1
Calcium, Ca < 1
Magnesium, Mg< 1
Total Hardness, CaCO37
Nitrate, NO3-N5.8 (SAFE)
Sulfate, SO4-S 10
Chloride, Cl 199
Carbonate, CO3 < 1
Bicarbonate, HCO3 92
Total Alkalinity, CaCO3 75
Total Phosphorus, P 0.04
Total Iron, Fe< 0.01

From taste, most of the Sodium and Chloride is from the softener.  I appreciate this thread as it's challenging me to learn water chemistry for brewing but really to get a grasp of the house well water as well (for things like skin care - need to drop the Ph).

Brew-wise, my darker beers taste great, my IPA hop aroma fades within 2 months, and I've never had a crisp snappy taste on anything like a Pilsner.  The one local pro brewer who has similar water is diluting half with RO and adding gypsum, advising to read up and use Bru'n Water.  The numbers make sense when using Martin's spreadsheet, it's nicely done.

Asking openly: 

What's your process for measuring mash Ph and adjusting?  Do you measure when the grist is added and/or adjust over time?

Decarbonating by boiling:  any advice on how long or how hot to heat the water?  My water heater puts out quite a bit of what looks like baking soda when I clean it, so I'm wondering if it makes sense to start decarbonating using the heated water as a source.

Many thanks.

Offline klickitat jim

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Re: Post your water report
« Reply #265 on: December 07, 2013, 04:55:47 PM »
I'm just getting started in water too. I have been using the water calculator at Brewer's Friend. My pH was predicted perfectly, adjusted with lactic acid per the calculator recommendations. I measure pH with colorpHast strips.

Offline hopfenundmalz

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Re: Post your water report
« Reply #266 on: December 07, 2013, 05:50:05 PM »
This is a Ward report for softened well water; the location is about 15 miles south of San Francisco, in a hilly section about a half-mile from the ocean.

pH7.6
TDS Estppm 538
Electrical Conductivity, mmho/cm0.90
Cations / Anions, me/L8.2 / 8.2
Sodium, Na186
Potassium, K< 1
Calcium, Ca < 1
Magnesium, Mg< 1
Total Hardness, CaCO37
Nitrate, NO3-N5.8 (SAFE)
Sulfate, SO4-S 10
Chloride, Cl 199
Carbonate, CO3 < 1
Bicarbonate, HCO3 92
Total Alkalinity, CaCO3 75
Total Phosphorus, P 0.04
Total Iron, Fe< 0.01

From taste, most of the Sodium and Chloride is from the softener.  I appreciate this thread as it's challenging me to learn water chemistry for brewing but really to get a grasp of the house well water as well (for things like skin care - need to drop the Ph).

Brew-wise, my darker beers taste great, my IPA hop aroma fades within 2 months, and I've never had a crisp snappy taste on anything like a Pilsner.  The one local pro brewer who has similar water is diluting half with RO and adding gypsum, advising to read up and use Bru'n Water.  The numbers make sense when using Martin's spreadsheet, it's nicely done.

Asking openly: 

What's your process for measuring mash Ph and adjusting?  Do you measure when the grist is added and/or adjust over time?

Decarbonating by boiling:  any advice on how long or how hot to heat the water?  My water heater puts out quite a bit of what looks like baking soda when I clean it, so I'm wondering if it makes sense to start decarbonating using the heated water as a source.

Many thanks.
Your sodium is high, greater than 150 ppm. Very low Ca And Mg, so the softener works.

This might work for extract batches, but you are adding the minerals to the minerals in the extract.

Most say not to use the water from the heater.
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Offline mtnrockhopper

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Re: Post your water report
« Reply #267 on: January 22, 2014, 02:41:11 PM »
I just got my Ward Lab's report. This is town water for Felton, DE. Need to do something about that alkalinity!

Edit: To add a numbers from a 2012 Town water report.

Source                            Ward             Town Report
Date                               2014              2012

pH:                                 8.1                8
(TDS) ppm:                     340               366
Conductivity, mmho/cm:  0.57               ---
Cations / Anions, me/L:    6.3 / 6.8        ---

Sodium, Na:                    121               134
Potassium, K:                  9                   ---
Calcium, Ca:                   7                    ---
Magnesium, Mg:              6                    ---
Total Hardness, CaCO3:   43                  12.6
Nitrate, NO3-N                < 0.1 (SAFE)   ---
Sulfate, SO4-S:               3                    9.7
Chloride, Cl:                   14                   14.1
Carbonate, CO3:             9                     ---
Bicarbonate, HCO3:         358                 ---
Total Alkalinity, CaCO3:   309                 274
« Last Edit: January 23, 2014, 03:20:38 PM by mtnrockhopper »
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