Author Topic: Post your water report  (Read 115689 times)

Offline SWSommer

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Re: Post your water report
« Reply #390 on: March 23, 2017, 10:56:02 AM »
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

« Last Edit: March 23, 2017, 11:01:22 AM by SWSommer »
Scott S.
Fermenting: Irish Wee Heavy Red Ale, Blazing World Clone
Conditioning: Belgian Dubbel, American IPA
In Bottles: None!
In the works:  Pliney the Elder Clone, Scottish Ale, DIPA

Offline cdawson

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Re: Post your water report
« Reply #391 on: April 18, 2017, 12:27:07 PM »
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

Offline denny

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Re: Post your water report
« Reply #392 on: April 18, 2017, 12:33:38 PM »
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.
Life begins at 60.....1.060, that is!

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Offline mabrungard

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Re: Post your water report
« Reply #393 on: April 18, 2017, 02:25:47 PM »
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.
Martin B
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Offline denny

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Re: Post your water report
« Reply #394 on: April 18, 2017, 03:00:33 PM »
I was hoping Martin would show up!
Life begins at 60.....1.060, that is!

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Offline cdawson

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Re: Post your water report
« Reply #395 on: April 19, 2017, 06:10:25 AM »
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.

Offline curtdogg

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Re: Post your water report
« Reply #396 on: April 19, 2017, 06:28:34 AM »
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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Offline mabrungard

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Re: Post your water report
« Reply #397 on: April 19, 2017, 07:35:53 AM »
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.
Martin B
Carmel, IN
Vote Martin Brungard for AHA Governing Committee!
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Offline curtdogg

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Re: Post your water report
« Reply #398 on: April 19, 2017, 08:23:01 AM »
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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