I just had my water tested at Ward Labs. I have read some about water chemistry in brewing but it hasn't stuck because I haven't put it in practice. I'm a hands on learner with some things. I would appreciate any advice or if anyone sees any red flags or something particularly beneficial.
This is my well water which goes through a whole house water softener. The water softener is certainly doing its job with the iron,. Without it the water is orange. I'm curious about the chloride reading. Its not treated with chlorine so I assume this is a naturally occurring chloride. Is 74 high?
Thanks.
pH 5.7
Total Dissolved Solids (TDS) Est, ppm 217
Electrical Conductivity, mmho/cm 0.36
Cations / Anions, me/L 3.0 / 3.1
ppm
Sodium, Na 65
Potassium, K 1
Calcium, Ca 1
Magnesium, Mg < 1
Total Hardness, CaCO3 3
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 8
Chloride, Cl 74
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 26
Total Alkalinity, CaCO3 22
Total Phosphorus, P 0.02
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit