I know I discussed this but it was years ago and the question is slightly different so I thought some fresh eyes might be helpful not only for myself, but perhaps others as well.
My city supply is hard - alkalinity (CaCO3) is 239. Coincidentally, moments ago as I was writing up this post, I just got the Ward report back:
pH 6.9
Total Dissolved Solids (TDS) Est, ppm 528
Electrical Conductivity, mmho/cm 0.88
Cations / Anions, me/L 9.5 / 9.0
ppm
Sodium, Na 49
Potassium, K 15
Calcium, Ca 69.8
Magnesium, Mg 42
Total Hardness, CaCO3 350
Nitrate, NO3-N 0.4 (SAFE)
Sulfate, SO4-S 25
Chloride, Cl 92
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 291
Total Alkalinity, CaCO3 239
Total Phosphorus, P < 0.01
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit
Troublesome water. I don't want the various methods to reduce (boiling, lime, etc.), and nor do I want to buy DI or RO water, which is currently quite expensive at least locally. I'd prefer not to rely on phosphoric or lactic, given the quantities needed. (from Bru'n Water, to get sparge down to 5.7 ph, for phosphoric I'd have to add 135 ml/g sparge and for lactic, 130 ml/g. That's pretty nuts.
Which leaves me where I was left off years ago from discussions with @cire , possibly others, the use of sulfuric and/or HCL in treating strike and HLT water. The go-to for the UK is Murphy & Sons. Murphy and Sons does have a U.S. supply but it is AMS (blend of sulfuric/HCL, so fixed ions), and it is also only available in 25 kg increments.
My Na and Mg levels are way too high. Going with @cire 's recommendations for an "ideal bitter," using AMS, CaSo4 and CaCl, I am getting:
Ca: 145 (modestly short of Cire’s 170)
Mg: 42 (way higher than cire’s 15)
Na: 49 (way higher than cire’s 0)
SO4-: 255. (About spot on to Cire’s 250)
Cl-: 154 (about spot on to Cire’s 150)
TA: 50. I seem to recall cire doesn't rely on TA, but rather other parameters. Nevertheless, my TA is 239, and the amount of AMS I would use, according to Murphy's own recommendations, would give me 50 ppm. The CaSO4 and CaCl additions would give me the totals above.
So, as far as I can tell, treated with AMS and the salts, not a bad water for bitters - with the exceptions of the Na and Mg. I can't recall. Are those levels unacceptably high deal-breakers, and I'm forced to go to DI or RO water?
My city supply is hard - alkalinity (CaCO3) is 239. Coincidentally, moments ago as I was writing up this post, I just got the Ward report back:
pH 6.9
Total Dissolved Solids (TDS) Est, ppm 528
Electrical Conductivity, mmho/cm 0.88
Cations / Anions, me/L 9.5 / 9.0
ppm
Sodium, Na 49
Potassium, K 15
Calcium, Ca 69.8
Magnesium, Mg 42
Total Hardness, CaCO3 350
Nitrate, NO3-N 0.4 (SAFE)
Sulfate, SO4-S 25
Chloride, Cl 92
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 291
Total Alkalinity, CaCO3 239
Total Phosphorus, P < 0.01
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit
Troublesome water. I don't want the various methods to reduce (boiling, lime, etc.), and nor do I want to buy DI or RO water, which is currently quite expensive at least locally. I'd prefer not to rely on phosphoric or lactic, given the quantities needed. (from Bru'n Water, to get sparge down to 5.7 ph, for phosphoric I'd have to add 135 ml/g sparge and for lactic, 130 ml/g. That's pretty nuts.
Which leaves me where I was left off years ago from discussions with @cire , possibly others, the use of sulfuric and/or HCL in treating strike and HLT water. The go-to for the UK is Murphy & Sons. Murphy and Sons does have a U.S. supply but it is AMS (blend of sulfuric/HCL, so fixed ions), and it is also only available in 25 kg increments.
My Na and Mg levels are way too high. Going with @cire 's recommendations for an "ideal bitter," using AMS, CaSo4 and CaCl, I am getting:
Ca: 145 (modestly short of Cire’s 170)
Mg: 42 (way higher than cire’s 15)
Na: 49 (way higher than cire’s 0)
SO4-: 255. (About spot on to Cire’s 250)
Cl-: 154 (about spot on to Cire’s 150)
TA: 50. I seem to recall cire doesn't rely on TA, but rather other parameters. Nevertheless, my TA is 239, and the amount of AMS I would use, according to Murphy's own recommendations, would give me 50 ppm. The CaSO4 and CaCl additions would give me the totals above.
So, as far as I can tell, treated with AMS and the salts, not a bad water for bitters - with the exceptions of the Na and Mg. I can't recall. Are those levels unacceptably high deal-breakers, and I'm forced to go to DI or RO water?