I have never really delved into water chemistry. I am still not certain I am ready too either. Never was good at chemistry. Anyway, out of curioustity I had my water tested by ward labs. Last place I lived did not provide any useful info on the town water. It was wicked chlorinated anyway (even with filtration) so I did not use it.
Now I have well water, though I do not use that either. It is wicked sulfery even with filtration! I use a roadside spring up the road from me for brewing and drinking water. Here is what I got:
pH 8.2
Total Dissolved Solids (TDS) Est 157
Electrical Conductivity, mmho/cm 0.26
Cations / Anions, me/L 2.5 / 2.7
ppm
Sodium, Na 1
Potassium, K 2
Calcium, Ca 45
Magnesium, Mg 2
Total Hardness, CaCO3 121
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 6
Chloride, Cl 1
Carbonate, CO3 9
Bicarbonate, HCO3 120
Total Alkalinity, CaCO3 112
Fluoride, F 0.01
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit
Without blowing my head off with vast knowledge I am not quite ready for, can someone give me a rough idea how this water suites/does not suite beer styles? I have brewed a flanders red and a brown ale so far since I have lived here (about a month) and also made a mead. I am looking to brew up 10 gallons of my house pale ale, but started to be concerned after reading posts about water that maybe this water is not good for a hoppy pale ale since I do not really understand it all yet.