View previous topic :: View next topic |
Author |
Message |
perogi
Joined: 12 Feb 2012 Posts: 850 Location: NH
Drinking: Perogi Pale, NEIPA, Nutter's Crossing Nut Brown Ale, Edmund Fitzgerald Porter Clone
Working on: Max's Maibock
|
Link Posted: Fri Apr 13, 2012 10:29 pm Post subject: perogi's water |
|
|
Got a water test from Ward's - pretty quick turnaround. Definitely recommend.
Compared to the hard nasty water I had when living in Phoenix, this water appears very soft.
Can anyone give me a heads up on what types of beers would be good with this?
From my limited knowledge, it looks like I could create almost any type of water with the addition of salts - it appears to be very soft.
Code: |
ph 7.0
Total Dissolved Solids 85
Sodium 24
Potassium (not detected/below detection limit)
Calcium 3
Magnesium (not detected/below detection limit)
Total Hardness, CaCO3 12
Nitrate 0.3 (SAFE)
Sulfate 6
Chloride 22
Carbonate (not detected/below detection limit)
Bicarbonate 30
Total Alkalinity 24
Total Phosphorus 1.04
Total Iron (not detected/below detection limit)
Electrical Conductivity, mmho/cm 0.14
Cations / Anions, me/L 1.2 / 1.2
|
Thank you,
perogi.
Last edited by perogi on Sat Apr 14, 2012 1:31 pm; edited 1 time in total
|
|
Back to top |
|
|
Ben58
Joined: 14 Aug 2011 Posts: 409 Location: Hamilton, Ontario
|
Link Posted: Sat Apr 14, 2012 11:12 am Post subject: |
|
|
Soft? You could stuff a pillow with that water. , but it does definately give you playroom with salts for many styles. As it stands, you are pretty close Pilsen.
|
|
Back to top |
|
|
perogi
Joined: 12 Feb 2012 Posts: 850 Location: NH
Drinking: Perogi Pale, NEIPA, Nutter's Crossing Nut Brown Ale, Edmund Fitzgerald Porter Clone
Working on: Max's Maibock
|
Link Posted: Sat Apr 14, 2012 1:31 pm Post subject: |
|
|
Thanks Ben for the reply.
After I posted this, I went into my books and checked out some water style information. Unfortunately, I couldn't delete my original post.
Too bad the Na and Cl are a bit high (relatively) - shouldn't be too difficult to balance it with the right salts though.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
mvakoc
Joined: 19 Sep 2011 Posts: 152 Location: Evergreen, CO
|
Link Posted: Thu Apr 19, 2012 6:01 am Post subject: |
|
|
For comparison here is my rocky mountain well water:
pH: 7.9
TDS: 187
Na: 14
K: <1
Ca: 38
Mg: 11
CaCO3: 141
NO3-N: <0.1
SO4-S: 2
Cl: 4
CO3: <1
HCO3: 186
CaCO3: 152
P: 0.45
Fe: <0.01
|
|
Back to top |
|
|
perogi
Joined: 12 Feb 2012 Posts: 850 Location: NH
Drinking: Perogi Pale, NEIPA, Nutter's Crossing Nut Brown Ale, Edmund Fitzgerald Porter Clone
Working on: Max's Maibock
|
Link Posted: Mon Apr 23, 2012 1:27 am Post subject: |
|
|
Found the water profile for my college down (Tempe, AZ):
Code: |
ph 8.0
Total Dissolved Solids ?
Sodium 190
Potassium (not detected/below detection limit)
Calcium 64
Magnesium 21
Total Hardness, CaCO3 246
Sulfate 118
Chloride 1
Carbonate (not detected/below detection limit)
Bicarbonate 172
Total Alkalinity 141
|
No wonder I started with RO water!
|
|
Back to top |
|
|
|
|