I have seen that water hardness is typically the combination of calcium and magnesium and their ppm levels. My water is Ca 34, Mg 12, Na 13, Cl 21 and SO4 27 (9x3). My bicarb is 138ppm. I wonder about this because since I got my pH and water composition where I want it, the head on my beers is much softer, fluffier and long-lasting. Is it safe to say that my water is "soft" based on the Ca 34 and Mg 12? Is it soft-to-moderate? Outside of the 138ppm of bicarb (which I neutralize with lactic acid), my other numbers are pretty modest.
Water hardness question...
Started by
Big Nake
, Oct 01 2017 09:38 AM
2 replies to this topic
#2
Bklmt2000
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Posted 01 October 2017 - 01:18 PM
Ken, I'd put your water in the soft-to-moderate range, based on the Ca/Mg numbers above.
#3
MyaCullen
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Posted 01 October 2017 - 03:40 PM
Ken, I'd put your water in the soft-to-moderate range, based on the Ca/Mg numbers above.
it's pretty much identical to mine, moderate sounds right, luckily bicarbonate hardness is easily neutralized with acids
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