My Murphy's water report

[Troutman47]

Here's my water report from Murphy, the Alkalinity as CaCO3 is 6!
Is this a problem?
Do I need to do anything about it?

Cheers
TM

[vacant]

Do I need to do anything about it?

Crop the image to remove your post code?

[Dave S]

Here's my water report from Murphy, the Alkalinity as CaCO3 is 6!
Is this a problem?
Do I need to do anything about it?

image.jpeg

Cheers
TM

I wouldn't necessarily take Murphy's result as gospel. A few people, including myself have had erroneous results from them. My one and only report from them reckoned my alkalinity was 165. It is actually 194 +/- a couple and has been over the 4 years I've been measuring it. If you want a (very) reliable report, PM Wallybrew. He's a chemist and a member here and will do you a comprehensive analysis at a reasonable price.

But in answer to your question, if it really is 6 then I'd say it's a bit low for most pale beers and definitely too low for darker beers. For the average English Pale Ale it should be between 20 and 40 or thereabouts. For Browns, Porter or Stouts it should be more like 70-150. You can raise it by adding Bicarbonate of soda, but I'd get a second opinion on what it is first. You'd also benefit from a Salifert alkalinity test kit which will enable you to measure it yourself.

[MTW]

+1 for salifert testing. Mine matched wallybrew's analysis of the same sample within a point or two.

[Mr. Dripping]

Great sparging liquor, but I would echo what Dave said and IMO you are going to have to treat the water for mashing; whatever the style of beer.

There is a lack of calcium, though this is easily solved by using gypsum or calcium chloride.
The alkalinity is very low....you can use chalk (difficult to dissolve unless you add directly to the mash) or bicarbonate of soda.

[Dennis King]

Agree with Dave about Wallybrew's report. Even the strength of the acid I bought from Murphy's was wrong when I tested it myself.

[Matt in Birdham]

Who's suggestion was the sulphate/chloride target? For my tastes, 370 SO4 is too much, although I do know that some people like it. If you haven't already I would suggest that you also try a few brews with a less extreme mineral profile - especially since you have such amazing water to start with (amazing in the sense that there is virtually nothing in it, and you can adjust up to whatever you want).

+1 to Wallybrew and also doing a salifert test before every brew, just in case - although my water has been remarkably stable so far (230 +- 10 ppm alkalinity as CaCO3).

[MTW]

That target liquor from Murphys is just like another I've seen provided for a micro and I guess is a fairly standard 'Burtonised' profile, though there is some debate about what that actually means: some Burton profiles go even higher with the minerals. Americans may call it a 'mineral bomb' for an APA for example, though I've had some very nice APAs that I know were made with that profile. That said, I kind of agree with Matt, in that if you've got such a low starting point, you may as well build it up over a few brews more gradually to your taste. With my 120ppm CACO3, I'm quickly on the high side of SO4 with CRS alone. Not a problem for you.

[Matt in Birdham]

With my 120ppm CACO3, I'm quickly on the high side of SO4 with CRS alone.

If you haven't already, give lime-softening a try. Although I do use CRS/AMS sometimes, I usually use slaked lime and I can get my water down to 30ppm CaCO3 from 230ish without adding anything back. I've been varying my water profiles a lot lately have decided that I really do prefer a softer profile for the beers I brew (APAs, mostly).

[MTW]

With my 120ppm CACO3, I'm quickly on the high side of SO4 with CRS alone.

If you haven't already, give lime-softening a try. Although I do use CRS/AMS sometimes, I usually use slaked lime and I can get my water down to 30ppm CaCO3 from 230ish without adding anything back. I've been varying my water profiles a lot lately have decided that I really do prefer a softer profile for the beers I brew (APAs, mostly).

Interesting, thanks Sorry for the thread-creep, OP, but hopefully of interest.

[Dave S]

Agree with Dave about Wallybrew's report. Even the strength of the acid I bought from Murphy's was wrong when I tested it myself.

Let's not go there again, Dennis

[bubblehead]

Does anybody know if WallyBrew is around at the moment?
I PM'd him a few days ago about water analysis and no reply as yet!

[Bunglebrewsbeer]

Think wallybrew might be a very busy boy soon!!


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[Coffeeuk]

I'm starting to query the benefit of having your water tested, as it varies month by month depending on rainfall and which bore hole the water company is using. Meaning that as far as I can see the test is only valid for a short while.

I'm leaning towards installing an RO system and building water up from the blank slate it provides.

[Bunglebrewsbeer]

What's an RO?


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