[oscarvan]

From Ward Labs....

pH         7.5

following all in ppm
 
Sodium, Na                       9
Potassium, K                    <1
Calcium, Ca                      <1
Magnesium, Mg                <1
Total Hardness, CaCO3      4
Nitrate, NO3-N                   0.1
Sulfate, SO4-S                  2
Chloride, Cl                       7
Carbonate, CO3                <1
Bicarbonate, HCO3             6
Total Alkanlinity, CaCO3    5
Fluoride, F                        .98
Total Iron, Fe                    .02

Any of the Guru's care to comment?

[denny]

Ain't nothin' there!  That's nearly as pristine as distilled water.

[tygo]

Well, you can pretty much start from scratch for your water recipes.  To get water like that I have to buy distilled water in jugs.

[boulderbrewer]

Very nice water it is a clean slate to build anything beer water from what you have. I wish my water was like this, where you at?

I might move next to you! Which is probabably bad.

[johnf]

You won the lottery.

Start here

http://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/

[euge]

Well water? Municipal?

[mabrungard]

The profile looks like typical RO water in which the RO feed water is from an ion-exchange (salt) water softener.  The sodium and chloride content is higher than the other ions, but that is fairly typical since the monovalent ions like sodium and chloride are not rejected as well as the divalent ions such as calcium and magnesium.  The fact that the calcium and magnesium concentrations are so low are a give away that the water was softened prior to running through the RO unit. 

Its a great water to start with.  Be sure to have a way to add alkalinity for darker brews.  Pickling lime is working well.

[euge]

Then that's probably close to my water profile as well. It usually measures between 7-14ppm. Softened water run through RO. But it isn't good for brewing by itself unless I use extract. Usually it's used for dilution.

Haven't done it yet but I want to send in a sample from each month to see how it varies throughout the year. Be about $200.

[tschmidlin]

Haven't done it yet but I want to send in a sample from each month to see how it varies throughout the year. Be about $200.

I've thought about doing the same thing euge.  But I've also though about sending one every 5 months, after a while you'll still end up with one for every month, but you'll notice if it is changing over time too if your water company taps new sources.  I think after 5 years I'd rather have one for every month and one that is recent, than one for every month from 5 years ago, you know?

[mabrungard]

Testing your water every month for a year is not worth it.  If there is variability, its probably due to rainfall (or the lack of it).  So the year you do this testing may or may not be representative. 

A better solution would be to have a single sample tested and then get both calcium and alkalinity test kits that are intended for aquarium use to check these important variables.  You would then test your water just before brewing to assess if the calcium and alkalinity concentrations vary from the original lab test result.  The other ions from the lab test can be assumed to be the same since they don't affect the mashing performance. 

[tygo]

I'm going to send in a sample once per quarter this year to see how it changes over the course of the year.

[euge]

Quarterly is probably more appropriate. Especially in  early spring and late summer. We get our water from the Edwards aquifer and during the summer the level drops considerably.

A baseline sample then the test kits as Mark suggests. Good idea. 

[oscarvan]

Well water? Municipal?

Municipal, Bethlehem, PA.