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GlennMcD
Joined: 07 Oct 2013 Posts: 51 Location: Louisiana
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Link Posted: Thu Dec 21, 2017 7:20 pm Post subject: Local Water Report |
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New to all this water stuff. This is the water report I get from our local water district. Can I gather enough information with this, or should I be looking for more. And what am looking for on here.
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The Water We Drink 2016.pdf |
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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
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RyanTheSimp
Joined: 28 Mar 2017 Posts: 18
Drinking: El Jefe (Hefeweizen), Belgian Cream Ale
Working on: Electric Pale Ale, Smoked Bacon Red Ale
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Link Posted: Thu Dec 21, 2017 7:32 pm Post subject: |
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Quote: | GlennMcD
PostPosted: Thu Dec 21, 2017 2:20 pm Post subject: Local Water Report
New to all this water stuff. This is the water report I get from our local water district. Can I gather enough information with this, or should I be looking for more. And what am looking for on here.
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you still need several more pieces of info. Might want to send a sample of water in to be analyzed. Check out bru'n water and see all the different water inputs required.
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GlennMcD
Joined: 07 Oct 2013 Posts: 51 Location: Louisiana
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Link Posted: Thu Dec 21, 2017 7:37 pm Post subject: |
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That is what I thought, was hoping I was over looking something. I am still waiting to see if they can get more info, but I might as well just send off for a water test anyway.
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David_H
Joined: 13 Nov 2013 Posts: 139 Location: Savannah, GA
Drinking: Dry Irish Stout, Electric Pale Ale, American Amber Ale, Irish Red Ale
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Link Posted: Thu Dec 21, 2017 8:36 pm Post subject: |
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I called my local water company and told them I was brewing beer and they connected me with their staff chemist. He knew exactly what I was looking for, because all of the local commercial brewers are on the phone with him weekly (if not daily) checking on the water quality. Apparently we have a supplemental well source that mess up their normal water chemistry when that source is used.
_________________ David
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GlennMcD
Joined: 07 Oct 2013 Posts: 51 Location: Louisiana
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Link Posted: Fri Jan 05, 2018 1:38 pm Post subject: |
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I tried calling and did not get anymore information than the published report shows. I guess I will send off for a water analysis.
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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
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itsnotrequired
Joined: 15 Sep 2015 Posts: 177 Location: central wi
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Link Posted: Fri Jan 05, 2018 2:34 pm Post subject: |
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David_H wrote: | I called my local water company and told them I was brewing beer and they connected me with their staff chemist. He knew exactly what I was looking for, because all of the local commercial brewers are on the phone with him weekly (if not daily) checking on the water quality. Apparently we have a supplemental well source that mess up their normal water chemistry when that source is used. |
^this. the 'standard' water quality reports issued by most municipalities are focused on health issues such as contaminants, pesticides, lead, etc. they don't report on calcium, magnesium, etc. since these don't really have health impacts, most folks don't care about them and the extra info can clutter/confuse the report. all this being said, most municipalities do track this type of info but just don't see a point in publishing it. call up your local water department and ask to speak with a chemist or similar, they are typically more than happy to share the extra info with you.
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GlennMcD
Joined: 07 Oct 2013 Posts: 51 Location: Louisiana
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Link Posted: Fri Jan 05, 2018 3:19 pm Post subject: |
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About 10 miles in the next town over. I know we all draw off the same aquifer. Would that be adequate along with my towns report?
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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
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GlennMcD
Joined: 07 Oct 2013 Posts: 51 Location: Louisiana
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Link Posted: Wed Feb 07, 2018 5:31 pm Post subject: |
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So I ordered a LaMotte BrewLab Plus kit, tested my water and came up with this.....
Ca=20, Mg=7.2, Na=53.9, Cl=40, SO4=0
Am I going to have to use RO water to get sodium down?
I'm shooting for your Electric Hop Candy Jr. (New England style Pale Ale) water profile.
Ca=100, Mg=10, Na=16, Cl=200, SO4=100
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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
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Link Posted: Wed Feb 07, 2018 5:46 pm Post subject: |
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Sodium (Na) rounds out flavours and accentuates sweetness. Lower concentration tends to produce a cleaner flavour. May taste salty above 150 ppm and harsh/sour above 250 ppm. Typical brewing range is 0-50 ppm.
For most beers we want to keep Sodium (Na) low as it tends to produce a cleaner flavour. The only reason my target is 16 is because that's what's in my water and the results are great.
I would try it both ways (straight and 50% cut with RO) and see what you think. There's really no right or wrong answer to this.
From my water adjustment guide:
"Keeping Sodium very low in most beers is the goal. Our water starts with a Sodium level of 16 and for the most part we leave it there for most beers as lower amounts of Sodium produces a cleaner flavour. If you are starting with a Sodium level that is lower, feel free to add some Baking Soda to raise the level slightly to match our recommended targets but do not feel it is required. If our starting Sodium was at 5 or 10, we'd probably leave it at that. If your Sodium is much higher than 30 however you may want to consider diluting with RO or distilled water."
Source: http://www.theelectricbrewery.com/water-adjustment
Kal
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GlennMcD
Joined: 07 Oct 2013 Posts: 51 Location: Louisiana
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Link Posted: Wed Feb 07, 2018 6:02 pm Post subject: |
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Thanks Kal, I think I will cut in a bit. I'm planning my first brew day on my completed system in the up coming week. Hoping everything goes as planned.
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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
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JMD887
Joined: 31 Jan 2018 Posts: 120 Location: Akron, Ohio
Drinking: Two Hearted Ale
Working on: American Red IPA
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Link Posted: Thu Feb 08, 2018 1:25 pm Post subject: do we have enough information? |
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After reading this thread, I clicked my way over to Akron's utility website and found the following water report... granted its from 2016 (most up to date one posted) at a quick glance, it appears to have everything needed to make adjustments to my water chemistry prior to brewing... out side of the standard minerals/ elements, is there anything else listed one would recommend attempting to correct?
The folks at the LHBS recommend 1) either using store bought drinking water (which is fine in my current 2 gallon set up) but would imagine this becoming rather expensive her shortly after this built. 2) running the water through a charcoal filter prior to brewing with it.
thoughts and/or ideals based from those more experienced?
-John
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2016allwatertests.pdf |
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SD Endorf
Joined: 24 Apr 2015 Posts: 88
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Link Posted: Thu Feb 08, 2018 3:03 pm Post subject: |
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Your LaMotte results look odd.
Are you testing water that has been run through a water softener?
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JMD887
Joined: 31 Jan 2018 Posts: 120 Location: Akron, Ohio
Drinking: Two Hearted Ale
Working on: American Red IPA
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Link Posted: Thu Feb 08, 2018 3:08 pm Post subject: |
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SD Endorf wrote: | Your LaMotte results look odd.
Are you testing water that has been run through a water softener? |
I personally didn’t test anything, the results are from the City water company. To the best of my knowledge no softener was used. I’ll have to look into this in greater depth.
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GlennMcD
Joined: 07 Oct 2013 Posts: 51 Location: Louisiana
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Link Posted: Thu Feb 08, 2018 4:05 pm Post subject: |
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SD Endorf wrote: | Your LaMotte results look odd.
Are you testing water that has been run through a water softener? |
No water softener, just straight city water. What looks odd about it?
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SD Endorf
Joined: 24 Apr 2015 Posts: 88
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Link Posted: Thu Feb 08, 2018 4:18 pm Post subject: |
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Unusually high level of sodium suggests softening treatment. Rare to see no sulfates at all.
This would be great brewing water if cut with RO to bring the Na down.
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JSB
Joined: 17 Oct 2016 Posts: 125 Location: NE Ohio
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Link Posted: Thu Feb 08, 2018 5:04 pm Post subject: |
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SD Endorf wrote: | Unusually high level of sodium suggests softening treatment. Rare to see no sulfates at all.
This would be great brewing water if cut with RO to bring the Na down. |
We have pretty great water here in in the Cleveland/Akron area....though some well water is downright awful. I wonder what, if anything, Great Lakes Brewing adds to their water.
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