Hi,
this is our water report:
Total hardness 490ppm
Total alkalinity 290ppm
Bicarbonate 352ppm
Conductivity 953 µS/cm
TDS 595 mg/l
Calcium 138 ppm
Magnesium 35 ppm
Sodium 41 ppm
Chloride 87 ppm
Sulfate 189ppm
It is water from a well and changes from year to year depending on rainfall. So we monitor it by sending it out regularly and testing every batch in house with a basic brewing water test kit. Results are quite different for the same water but the inhouse water report gives us a general idea anyway.
What do you think?
We began by brewing with the water as it is and mixing with 1/3 RO water for our lighter styles. We then began using acids (phosphoric and lactic) in the HLT bringing the total alkalinity down to almost 0 ppm but you could notice the flavor of the acids in the water and if I'm not mistaken a very light flavor in the beers.
I now use enough acids to bring the total alkalinity down to 50-100 ppm but without giving the brewing water any major flavors.
What would you do?
Thanks
this is our water report:
Total hardness 490ppm
Total alkalinity 290ppm
Bicarbonate 352ppm
Conductivity 953 µS/cm
TDS 595 mg/l
Calcium 138 ppm
Magnesium 35 ppm
Sodium 41 ppm
Chloride 87 ppm
Sulfate 189ppm
It is water from a well and changes from year to year depending on rainfall. So we monitor it by sending it out regularly and testing every batch in house with a basic brewing water test kit. Results are quite different for the same water but the inhouse water report gives us a general idea anyway.
What do you think?
We began by brewing with the water as it is and mixing with 1/3 RO water for our lighter styles. We then began using acids (phosphoric and lactic) in the HLT bringing the total alkalinity down to almost 0 ppm but you could notice the flavor of the acids in the water and if I'm not mistaken a very light flavor in the beers.
I now use enough acids to bring the total alkalinity down to 50-100 ppm but without giving the brewing water any major flavors.
What would you do?
Thanks
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