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dp Brewing Company
Joined: 08 Jul 2013
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Location: Midwest
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 Link Posted: Thu Jan 12, 2017 9:22 pm Post subject: |
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I think after reading Kal's post about what is important to me I will just go with the basic test. I don't really see a reason to get the extra test at this point. I realize this contradicts the last two post I just made....haha
Cheers everyone!
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dp Brewing Company
Joined: 08 Jul 2013
Posts: 664
Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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| Link Posted: Thu Jan 12, 2017 9:24 pm Post subject: |
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| kal wrote: | Sure. I'd just be concerned that getting a single test may be worse than going with the regional yearly average. I suppose you could do a few tests throughout the year and use those based on the season.
Before going with my own tests, I'd also take a look at the municipality's reports over the years to see how much it varies year to year. Some municipal reports will also give you the highs and lows to give you a better idea too...
Kal |
Great thoughts! I didn't see this before I just posted my last response. I think I will try to get my water tested a few times and see if it lines up with the public provided reports.
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kal
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Joined: 12 Dec 2010
Posts: 11122
Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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| Link Posted: Thu Jan 12, 2017 9:32 pm Post subject: |
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| dp Brewing Company wrote: | | I think I will try to get my water tested a few times and see if it lines up with the public provided reports. |
Contact your municipality too to see how they publish. Many (like mine) only publish a yearly average for each of the numbers, but don't give the numbers throughout the year (so I don't know how much they swing at all - that said, I know it can't be much as my numbers are all very low so the swing by definition has to be low too since you can't go below zero).
Kal
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Ozarks Mountain Brew
Joined: 22 May 2013
Posts: 737
Location: The Ozark Mountains of Missouri
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| Link Posted: Thu Jan 12, 2017 9:50 pm Post subject: |
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look here then down to the new york profiles there are several
http://www.brewersfriend.com/homebrew/water-profiles/
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dp Brewing Company
Joined: 08 Jul 2013
Posts: 664
Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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| Link Posted: Thu Jan 12, 2017 9:57 pm Post subject: |
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My water provider doesn't test yearly on everything. There are many items from their list that have dates back in 2011 as the last time they tested them.
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kal
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Joined: 12 Dec 2010
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Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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| Link Posted: Thu Jan 12, 2017 10:10 pm Post subject: |
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What are their numbers like? If they're very low, they may not change much at all.
These are the numbers you want:
Ca
Mg
Na
Cl
SO4
CACO3 or HC03
Kal
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We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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dp Brewing Company
Joined: 08 Jul 2013
Posts: 664
Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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| Link Posted: Fri Jan 13, 2017 12:59 am Post subject: |
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Ca 83.9
Mg 29
Na 62.3
Cl 54.6
SO4 157.9
CACO3 285
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kal
Forum Administrator
Joined: 12 Dec 2010
Posts: 11122
Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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| Link Posted: Fri Jan 13, 2017 1:48 am Post subject: |
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CA/Cl/SO4 are pretty high, not bad for some beers but for some others you may want to cut with RO water. Really depends on what you're after. Mg's probably ok for most. I usually try and keep Na as as low as possible but yours isn't "too" high". Really depends on what you're after again. CaCO3 is pretty medium to somewhat hard. You may be best brewing darker beers and have issues with lighter/delicate beers.
If I had this water I'd probably just RO everything to be able to clean-slate it. Really depends on what you're after/what you like to brew. More research would be required. This book's a good start: http://www.theelectricbrewery.com/Water-A-Comprehensive-Guide-for-Brewers
Kal
_________________
Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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dp Brewing Company
Joined: 08 Jul 2013
Posts: 664
Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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| Link Posted: Fri Jan 13, 2017 2:13 am Post subject: |
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When I started I mostly brewed Brown Ales and Porters. I figured out pretty quickly that I needed to use bottled water when I wanted to brew something lighter in color. The last handful of batches I've brewed I've been using a mix of tap and distilled water then adding salts back in. I feel this has taken my game up a level.
This goes back to why I want to get the water tested. I want to make sure if this is truly the numbers the water company shows.
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kal
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Joined: 12 Dec 2010
Posts: 11122
Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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