Water chemistry

[hoppie]

Hello Anyone!
Ya I'm a newbie, To this forum anyway.
I'd like to know more about my local water chemistry.
I went to the local water people, and they thought or at least acted
like I wanted to pollute the system or get them fired.
They claim there's no information for what I'm asking!
WHAT @ DO ?

 

[west1m]

Ward labs

 

[Donoroto]

On this site there is a long list of water testing results uploaded by brewers like you, who had their water tested by Ward Labs, a company somewhere in the upper midwest iirc. Find your water there.

https://www.brewersfriend.com/homebrew/water-profiles

Your water utility does not test for the things we are interested in. Only what the government feels affects water safety.

If a water profile is not found for your water, the choices become getting it tested, or switching to distilled or reverse-osmosis water (which has a profile of all zeros) and add brewing salts as needed. Many brewers use this latter route.

 

[philjohnwilliams]

+1 for using Reverse Osmosis water for your brewing. Small RO units can be purchased for under $100 and it ensures you are always starting with a clean slate to build your mineral profile.

 

[Craigerrr]

+1 for using Reverse Osmosis water for your brewing. Small RO units can be purchased for under $100 and it ensures you are always starting with a clean slate to build your mineral profile.

This is what I have been doing for years, it adds about $6 to $7 per 5 gallon batch as I purchase RO water by the jug (reusable jugs).
My municipal water comes from two different sources, so I have no way of knowing what the ion profile is from one batch the next. They use chloromine as well, so RO water just made sense for me.

 

[Ozarks Mountain Brewery]

I have well water, I've tested it 3 times and the readings are all identical, the only issues are a slightly high Magnesium
35,25,5,3,5,151 ph 8.2

 

[Minbari]

I have well water, I've tested it 3 times and the readings are all identical, the only issues are a slightly high Magnesium
35,25,5,3,5,151 ph 8.2

I usually put mgso4 in my brews anyway. So you wouldst have to add that.

But more of some other sulfide

 

[Ozarks Mountain Brewery]

I usually put mgso4 in my brews anyway. So you wouldst have to add that.

But more of some other sulfide

not me, magnesium is a natural laxative lol.
all I need are calcium chloride and gypsum and salt, different amounts depending on the style

 

[Yooper]

I usually put mgso4 in my brews anyway. So you wouldst have to add that.

But more of some other sulfide

I have used MgSo4 twice in the last 25 years. You don't 'need' it ever, but in small amounts it can give a bit of a 'sour' ish finish that can enhance the dryness of an IPA. Ideally, any magnesium in the brewing water would be under 20 ppm.

 

[Minbari]

not me, magnesium is a natural laxative lol.
all I need are calcium chloride and gypsum and salt, different amounts depending on the style

True, but 3grams in 5 gallons prolly not enough to worry about

 

[Yooper]

True, but 3grams in 5 gallons prolly not enough to worry about

Right, unless the water was high in Mg to begin with, like mine. I found out the hard way that 26 ppm IS discernible and almost always negative in my beers. But now I only use MgSO4 when the calcium level is too high and I need more sulfate. I can usually use gypsum to get the sulfate, but last week I wanted 300ppm of sulfate so had to use a tiny bit (about 2 grams) of MgSo4 to get there without my calcium being too high. But that’s like 2 times in 25 years, so in most cases people using softer water or RO water wouldn’t need it.

 

[Minbari]

Right, unless the water was high in Mg to begin with, like mine. I found out the hard way that 26 ppm IS discernible and almost always negative in my beers. But now I only use MgSO4 when the calcium level is too high and I need more sulfate. I can usually use gypsum to get the sulfate, but last week I wanted 300ppm of sulfate so had to use a tiny bit (about 2 grams) of MgSo4 to get there without my calcium being too high. But that’s like 2 times in 25 years, so in most cases people using softer water or RO water wouldn’t need it.

Interesting to be sure. May have to revisit how that is used. I use RO, so there is no MG in it. Most of the time my MG level is less than 10-15ppm addition

 

[Ozarks Mountain Brewery]

My water with 25 in it will give you loose bowels if you drink too much, even coffee