water analysis report
#1
Posted 15 April 2009 - 09:56 AM
#3
Posted 15 April 2009 - 10:00 AM
Thanks! That's the one I had heard of before, but I couldn't remember the name.
#4
Posted 15 April 2009 - 10:12 AM
#5
Posted 15 April 2009 - 10:20 AM
Fluoride doesn't matter but iron might. However, you should know if you have iron in your water just by tasting it. If your water doesn't have a metallic taste then the cheaper test is perfectly fine.It looks like the difference between the $26.50 and $16.50 household tests are Fluoride and Iron. Would these matter for this purpose?
#6
Posted 15 April 2009 - 04:16 PM
#7
Posted 15 April 2009 - 05:42 PM
Yes, thanks. I would appreciate being able to see the Gwinnett county numbers. I have found my tap water to serendipitously give me very good results through the range of beers I've brewed AG with it. I was thinking about trying some beers with very particular water requirements, like a Pilsner and a Burton ale. I figured I'd better find out what my water profile actually is, so I know what I need to do to it for those beers. Do you find you water in Gwinnett to be generally good for the middle styles without doing much to it?I can give you the numbers for Gwinnett county (dont have them right at the moment). Because we use pretty much the same or similar water sources, I would think the numbers would be pretty close to Cobb county.
#8
Posted 16 April 2009 - 04:49 AM
Here are the numbers Gwinnett gave me a few years ago (in ppm):Calcium: 3.0Magnesium: 6.0Sodium: 7.0Sulfate: 0.0Chlorine: 1.5Bicarbonate: 21.3pH: 7.3I have found our water in the metro area to be outstanding for brewing just about all styles. I have thought about tinkering with the water for a few styles like stouts and some of the brittish beers from places with much harder water, but in the end, I just leave it and they come out really well. I dont know of many people in our are that mess with the brewing water much.Yes, thanks. I would appreciate being able to see the Gwinnett county numbers. I have found my tap water to serendipitously give me very good results through the range of beers I've brewed AG with it. I was thinking about trying some beers with very particular water requirements, like a Pilsner and a Burton ale. I figured I'd better find out what my water profile actually is, so I know what I need to do to it for those beers. Do you find you water in Gwinnett to be generally good for the middle styles without doing much to it?
#9
Posted 16 April 2009 - 07:27 AM
Thanks, Chef. When I get my test report from Ward next week, I'll give you the numbers for comparison.Here are the numbers Gwinnett gave me a few years ago (in ppm):Calcium: 3.0Magnesium: 6.0Sodium: 7.0Sulfate: 0.0Chlorine: 1.5Bicarbonate: 21.3pH: 7.3I have found our water in the metro area to be outstanding for brewing just about all styles. I have thought about tinkering with the water for a few styles like stouts and some of the brittish beers from places with much harder water, but in the end, I just leave it and they come out really well. I dont know of many people in our are that mess with the brewing water much.
#10
Posted 16 April 2009 - 07:42 AM
I'd be interested in seeing the comparison too. Like Chef, I rarely muck about with my water much more than running it through a carbon filter, sometimes I don't even do that. And I've always made pretty good beer.Thanks, Chef. When I get my test report from Ward next week, I'll give you the numbers for comparison.
#11
Posted 16 April 2009 - 07:50 AM
Yeah, it seems like someone told me that the A-B brewery in Cartersville was built there because the local water is so perfect for their brewing.When I get my water test results, I'll post them on this thread in case anyone in the Atlanta area may be interested.I'd be interested in seeing the comparison too. Like Chef, I rarely muck about with my water much more than running it through a carbon filter, sometimes I don't even do that. And I've always made pretty good beer.
#12
Posted 16 April 2009 - 08:17 AM
#13
Posted 16 April 2009 - 08:23 AM
#14
Posted 16 April 2009 - 08:42 AM
#15
Posted 16 April 2009 - 10:02 AM
I wouldn't think that it would be that different since all of the water comes from the Chattahooche River. I could be wrong though.I wonder if the difference between North Atlanta and here south of Atlanta would be much different.
#16
Posted 16 April 2009 - 11:01 AM
#17
Posted 16 April 2009 - 11:41 AM
Softer then you can imagineAnybody already have a SE Portland report?
#18
Posted 16 April 2009 - 11:57 AM
I take it that's a yes?If so, do you have any recommendations for water treatment?Softer then you can imagine
#19
Posted 16 April 2009 - 12:08 PM
You can almost treat it like distilled or reverse osmosis water. In other words, the base water has no minerals in it. Add whatever you need.I take it that's a yes?If so, do you have any recommendations for water treatment?
#20
Posted 16 April 2009 - 12:14 PM
Water is an area of my brewing that up until now I have put on the back burner (heh heh). I guess I'll have to go back and read those chapters I skipped.You can almost treat it like distilled or reverse osmosis water. In other words, the base water has no minerals in it. Add whatever you need.
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