booherbg
Well-Known Member
Here's my report for 2011 from Cincinnati. There are two water providers, Miller (east/central) and Bolton (north/northwest).
Bicarbonate is calculated based on Palmer's documentation.
Hopefully this is helpful. I'm very new to water chemistry and still trying to figure it out. Did I miss anything?
Any tips on the perfect beer that would be within this range? I imagine that with Cincinnati's huge German heritage, there were several from the 1800s that were brewed and delicious without water modifications (although technically the water they used would likely have not been treated...)
See attached document for full report.
View attachment CWQ Annual Report 2011.pdf
Bicarbonate is calculated based on Palmer's documentation.
Hopefully this is helpful. I'm very new to water chemistry and still trying to figure it out. Did I miss anything?
Any tips on the perfect beer that would be within this range? I imagine that with Cincinnati's huge German heritage, there were several from the 1800s that were brewed and delicious without water modifications (although technically the water they used would likely have not been treated...)
Code:
2011-Cincinnati Miller Bolton
-----------------------------------------
Calcium (Ca+2) 40 Ca 30
Magnesium (Mg+2) 7 mg 19
Sulfate (SO4-2) 63 mg/L 55
Chloride (Cl-1) 32 mg/L 68
Sodium (Na+1) 27 mg/L 34
Alkalinity (CaCO3) 75 71
Hardness (CaCO3) 132 152
Bicarbonate (HCO3-1) 91.5 ppm 86 ppm
pH 8.6 9.2
See attached document for full report.
View attachment CWQ Annual Report 2011.pdf