My water

Discussion in 'General Brewing Discussions' started by Stephen P, Aug 16, 2017.

  1. Stephen P

    Stephen P New Member

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    #1 Stephen P, Aug 16, 2017
    Last edited: Aug 16, 2017
    I got a water report from my water purveyor. I know very little about water chemistry. I was wondering if anyone could tell me how it looks for brewing?
    Ca+2 =19
    Mg+2 =1
    Alkalinity =17 (CaCO3)
    That all the info in the report. Thanks
     
  2. Nosybear

    Nosybear Well-Known Member

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    You should be able to make very good light beers with water that soft.
     
  3. Trialben

    Trialben Well-Known Member

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    Not a very detailed report mate hope you didnt pay muchforit.
     
  4. Stephen P

    Stephen P New Member

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    No it's free from the water purveyor
     
  5. Stephen P

    Stephen P New Member

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    Any suggestions on additions for my darker beers?
     
  6. oliver

    oliver Well-Known Member

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    a good place to start is Bru'n Water. It's a lot of initial reading to learn what you're doing with water, but you'll be glad the info is in your brain.

    https://sites.google.com/site/brunwater/ .... They have a ton of water profiles hidden in there too.

    These days when I brew, I only mess with Gypsum and CaCl additions to distilled water. I've stopped worrying about Na and Mg additions in my water, and I'm content with those numbers being zero.

    edit: also, go to your profile on this site, and start adding some water profiles. You can search site wide, I know all the Bru'n water profiles are on here, people have probably added endless other dark beer profiles and whatnot too.
     
  7. Nosybear

    Nosybear Well-Known Member

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    Carbonate. Lots of it. And as mentioned, find a good water calculator and use it. For information, I recommend the Brewer's Association book "Water" or "How to Brew" by John Palmer. But here's the deal: As soft as your water is, it will make good beer. Add 50 mg/l calcium and get good at making beer before you worry about how much CA++ you really need or the chloride-to-sulfate level. Water is a minor contributor to beer flavor as long as it's potable and tastes good. At some point you'll consider adding some table salt to beer because hey, salt just makes food taste better but start by worrying about sanitation, fermentation management, the recipe, etc., the big contributors to good beer.
     

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