Bamsdealer
Well-Known Member
From 1999. Lol.
So I got the latest water report from my borough. The most recent of 7 wells drilled into the same aquifer that feeds my water supply. It doesnt have as much as Id have liked, but it does have some info I can use. I wasnt looking to get exact numbers, as they probably change depending on which wells they are pumping, time of year, etc. Just wanted a general idea of whats going on with my water to see if I need to dilute it for some of my lighter brews. My IPAs, Pale Ales and dark beers all come out awesome and make up 90 percent of my brewing so I was never really concerned with water.
As far as my water goes, the last well was drilled in 99 and the useful info I got from the water report post drilling was sulfate at 19ppm, chloride at 21ppm and hardness at 190ppm. Sulfate to Chloride ratio is balanced and Im guessing most of my hardness is Calcium Carbonate? Also, my dissolved solids at 260ppm probably doesnt give much info without knowing what they are. I guess solids minus chloride, hardness and sulfate leaves 30ppm of other minerals?
I do brew lagers and pilsners from time to time and Im very happy with them so I dont know if I want to mess with a good thing. Looking at water profiles for some of the traditional styles from Europe, I should probably dilute my water by 80+ percent with distilled. If I do that to get my calcium carbonate in range, there will be very little of anything else. Im not looking to replicate any beer, just get in range and brew good light colored Euro lagers and pilsners. If I were to dilute my water for lagers and pilsners, would I then have to add sulfates, minerals, etc for yeast health or taste? Also, I usually add a pinch of yeast nutrient to my beers, never gave much thought to what was in there or if it would influence taste.
Thoughts?
So I got the latest water report from my borough. The most recent of 7 wells drilled into the same aquifer that feeds my water supply. It doesnt have as much as Id have liked, but it does have some info I can use. I wasnt looking to get exact numbers, as they probably change depending on which wells they are pumping, time of year, etc. Just wanted a general idea of whats going on with my water to see if I need to dilute it for some of my lighter brews. My IPAs, Pale Ales and dark beers all come out awesome and make up 90 percent of my brewing so I was never really concerned with water.
As far as my water goes, the last well was drilled in 99 and the useful info I got from the water report post drilling was sulfate at 19ppm, chloride at 21ppm and hardness at 190ppm. Sulfate to Chloride ratio is balanced and Im guessing most of my hardness is Calcium Carbonate? Also, my dissolved solids at 260ppm probably doesnt give much info without knowing what they are. I guess solids minus chloride, hardness and sulfate leaves 30ppm of other minerals?
I do brew lagers and pilsners from time to time and Im very happy with them so I dont know if I want to mess with a good thing. Looking at water profiles for some of the traditional styles from Europe, I should probably dilute my water by 80+ percent with distilled. If I do that to get my calcium carbonate in range, there will be very little of anything else. Im not looking to replicate any beer, just get in range and brew good light colored Euro lagers and pilsners. If I were to dilute my water for lagers and pilsners, would I then have to add sulfates, minerals, etc for yeast health or taste? Also, I usually add a pinch of yeast nutrient to my beers, never gave much thought to what was in there or if it would influence taste.
Thoughts?