[SWSommer]

I brew with water directly from our tap.  Sample results from Ward Labs below.

I always put 1.0tsp of gypsum into the total volume of brew water (usually 8gal for a 5-5.5gal batch) to raise the Ca concentration.  I am fortunate the SO4 content of our water is low, so that amount of gypsum bumps it up to only about 110ppm.

Phoenixville, PA (Valley Forge area)

pH                                 7.4
Sodium (Na):                  28 ppm
Potassium (K):                 2
Calcium (Ca):                 32
Magnesium (Mg):            10
Sulfate (SO4):                18
Chloride (Cl):                 53
Bicarbonate (HCO3):        63     
Total Alkalinity (CaCO3):  52
Iron (Fe)                        < Not detectable

[cdawson]

Just looking for some input on my water report. I am just starting to dabble with all grain brewing and trying to look into the different elements in the water report. It just seems to be over my head or I'm over thinking it. Primarily brewing Ales

pH                   7.5
Calcium          75.1
Magnesium     20.8
Sodium          15.3
Sulfate           27.7
Chloride         34.1
Alkalinity, Total (CaCO3)   233.6

Any tips on basic water adjustment for a guy starting to brew all grain?? Or else I can get RO for .25 a gallon

[denny]

Just looking for some input on my water report. I am just starting to dabble with all grain brewing and trying to look into the different elements in the water report. It just seems to be over my head or I'm over thinking it. Primarily brewing Ales

pH                   7.5
Calcium          75.1
Magnesium     20.8
Sodium          15.3
Sulfate           27.7
Chloride         34.1
Alkalinity, Total (CaCO3)   233.6

Any tips on basic water adjustment for a guy starting to brew all grain?? Or else I can get RO for .25 a gallon

Holy Cow, that alkalinity is through the roof!  The rest looks pretty good, but you'll either need to use RO or at least cut your tap water.

[mabrungard]

pH                   7.5
Calcium          75.1
Magnesium     20.8
Sodium          15.3
Sulfate           27.7
Chloride         34.1
Alkalinity, Total (CaCO3)   233.6

It's not great, but it can be worked with. Pre-boiling that water will knock a bunch of calcium and alkalinity out. Read the Decarbonation by Boiling thread on this forum.

Otherwise, learning to use acid effectively will be a skill you develop. Acidification can take care of excessive alkalinity, but beware of overly 'flavorful' acids with this level of alkalinity. Phosphoric acid may be a good choice in this case.

[denny]

I was hoping Martin would show up!

[cdawson]

Thanks Denny and Martin! I think since I can get RO for .25 a gallon I will just go that route. My last extract batch I decided to try RO because I keep getting a similar flavor (twang/bitter) in my finished product. That beer will be going into secondary for dry hop this weekend, but for $1.50-2 per 5 gallon batch if it makes better beer its worth it.

[curtdogg]

pH                   7.5
Calcium          75.1
Magnesium     20.8
Sodium          15.3
Sulfate           27.7
Chloride         34.1
Alkalinity, Total (CaCO3)   233.6

It's not great, but it can be worked with. Pre-boiling that water will knock a bunch of calcium and alkalinity out. Read the Decarbonation by Boiling thread on this forum.

Otherwise, learning to use acid effectively will be a skill you develop. Acidification can take care of excessive alkalinity, but beware of overly 'flavorful' acids with this level of alkalinity. Phosphoric acid may be a good choice in this case.

Since we are on the tooic of acid. Which will give me better results?

Using just acid or acid malt.
 or
 Using salt additions.
 to adjust my mash pH.

What is the preffered method?

Thanks gentlemen.


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[mabrungard]

If using BIAB methods with no sparging, then acid malt use is fine. If sparging will be conducted, then you will need to use an acid to reduce the alkalinity of sparging water.

Boosting the Ca or Mg to get pH down might create excessive concentrations of those ions. That may not be ideal for many beer styles. Acidification is always preferred over mineralization.

[curtdogg]

If using BIAB methods with no sparging, then acid malt use is fine. If sparging will be conducted, then you will need to use an acid to reduce the alkalinity of sparging water.

Boosting the Ca or Mg to get pH down might create excessive concentrations of those ions. That may not be ideal for many beer styles. Acidification is always preferred over mineralization.

My method uses RO water, a 5 gal cooler, single step mash and batch sparge. I use your software along with salt additions in the mash to achieve the desired pH and come close to the ppm for the desired style ie; yellow, amber, brown, black, full, balanced or dry.
Is it possible that by only adding salts to the boil I will have a better final product (assuming there are no issues with fermentation).

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[JJeffers09]

Alkalinity 309

Res. Alkalinity 88

Bicarb 375

Calcium 278

Mag. 82

Total hardness 360

Chloride 50

SO4 81

Sodium 24

Total chlorine 1.79

Free chlorine .87

Chloramine .92

pH 7.5

So this is my tap water as of 2 weeks ago.  I let my water run for 4 mins before gathering a 16oz sample for testing... this is why I struggle with my water.  RO is my cheapest option.  Thoughts?

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[HoosierBrew]

Not surprising for Central Indiana, ie., not good. I'm all about the RO here.The Mg is high, though. Wouldn't wanna use that with any epsom. Unless you're close to a bathroom.   

[zwiller]

+1;  I'd be rocking a whole RO system if that was my water.  If you've only brewed with that water you are going to see a huge improvement using RO 

[hopfenundmalz]

Alkalinity 309

Res. Alkalinity 88

Bicarb 375

Calcium 278

Mag. 82

Total hardness 360

Chloride 50

SO4 81

Sodium 24

Total chlorine 1.79

Free chlorine .87

Chloramine .92

pH 7.5

So this is my tap water as of 2 weeks ago.  I let my water run for 4 mins before gathering a 16oz sample for testing... this is why I struggle with my water.  RO is my cheapest option.  Thoughts?

Sent from my SM-N920C using Tapatalk

Dang, that is terrible, worse than mine!

Where are you generally located? Near the limestone part?

[JJeffers09]

Alkalinity 309

Res. Alkalinity 88

Bicarb 375

Calcium 278

Mag. 82

Total hardness 360

Chloride 50

SO4 81

Sodium 24

Total chlorine 1.79

Free chlorine .87

Chloramine .92

pH 7.5

So this is my tap water as of 2 weeks ago.  I let my water run for 4 mins before gathering a 16oz sample for testing... this is why I struggle with my water.  RO is my cheapest option.  Thoughts?

Sent from my SM-N920C using Tapatalk

Dang, that is terrible, worse than mine!

Where are you generally located? Near the limestone part?

Johnson County farms Runoff.  It's horrific.  Even my immersion chiller can ruin a batch.  A slow drip can turn to liquid bandaids with just a few mins.

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[hopfenundmalz]

My sister lived just south of county line road for years. I'm sure there is a big limestone layer there.