Here's my water analysis....what the hell does it mean?

[MashGordon]

The two things that jump out at me are the low number for calcium and the high pH. What you do depends on what you want to make. For a Pilsner, adjust the pH at mash in and be aware that the low calcium number may increase your conversion time. For other beers, I'd throw some gypsum in to increase calcium and lower pH somewhat. I'd then fine tune the mash pH with an acid addition if needed.

John Palmer's book really made things alot clearer for me. Also, his web site has a spreadsheet that you input your water profile and the one you want and it gives you the additions you need to make.

[BrewTa2]

What kind of beers do you brew and what is your mash pH?

[Chris_J]

I don't have the equipment to test my mash pH. The closest I could come to is my dad's pool testing kit which I don't think covers the right range for pH. I make lots of different beers. Pale ales, brown ales, IPAs, hefes, bitters, stouts. In hindsight my two best beers have been Tasty McDole's IPA and his brown ale. Though the pale ale I'm drinking right now is lovely. I've started adding gypsum to my water. We'll see if it makes a noticeable difference. I haven't had problems with efficiency. I've been getting about 70%-75% regularly.

[J.Brew]

You guys are so helpful...I hate you all

Dude, trust me. It's just a matter of time before the right guy reads this thread. All the smart guys are clearly doing other stuff this weekend and the forum is a bit slow. Here is a link to a water quality page that Bugeater found as was kind enough to share with us all. It makes things a little easier to understand, for me anyway, and breaks down some style/water perameters. Just give it a little time...I'm sure one of our brainiacs will give you a better answer.

[seanhagerty]

first off, i'm not one of the smart guys.

Bugeater gave me that chart too. I like it cause it gives me a straight target for my water profiles. None of this trying to match a town, but a PROFILE FOR THE STYLES!!!

I gave up trying to figure out how to adjust my water and started using RO water and building my own. I used that style sheet. I was pretty happy with my beers. I still am. (I got blasted a bit for telling folks to use that chart, but it sure is an easy to understand target.)

Your water is pretty soft, you may be able to get away with using your tap water and building from there.

I wouldn't get into buying a pH meter. They are expensive and hard to maintain. If you are worried about pH, get some 5.2 and use that to adjust your pH. I know one of the shows on water chemistry said 5.2 wasnt the first choice, it is the EASIEST choice.

ALL this being said, work on all the other processes and things you need to control and adjust before you start worrying about water chemistry.

Let the flames begin


Sean

[BrewTa2]

ALL this being said, work on all the other processes and things you need to control and adjust before you start worrying about water chemistry.

Well said Sean.

Chris_J - your mash pH is going to be fine because your water does not have much of anything in it to act as a buffer. For a darker beer maybe a little more Ca and Mg, but if your beer is good - don't worry about it. You don't need a pH meter, just get some dip strips to confirm to yourself that you are in the range of 5 - 5.5. I'd like to have your water instead of Missouri Limestone Extract!

[bub]

no flames from me Sean...
Water chemistry is confusing to me.... I guess...Cooters rock
BUB

[boobookittyfuk]

i would count on your water as being 'soft'

especially since you don't have any information on HCO3. With your water pH as high as it is, i'd guess that you have considerable amount of bicarb in your water....thus making it sort of hard....not hard like burton but...you get me right.

so if you are making a light colored beer, you might want to consider using the five star "pH 5.2" or doing some pH adjustment. But i wouldn't mess around with adding acid unless you have a way to measure pH.

do you always use your tap water when you brew? do you like what you make?