https://docs.google.com/spreadsheet/ccc ... zg0YW1YUXc
Water report stats advice on treatments
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Down2Die
Water report stats advice on treatments
Hey all. I recently got a water repot from my local county council here in Ireland, with alkalinity, Manganese, and hardness . I would be grateful if you knowledgeable folk could glance over and see what advise you would give to my treatments in the future.
https://docs.google.com/spreadsheet/ccc ... zg0YW1YUXc
https://docs.google.com/spreadsheet/ccc ... zg0YW1YUXc
Last edited by Down2Die on Sat Nov 10, 2012 2:45 pm, edited 2 times in total.
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Down2Die
Re: Water report stats water treatments
Akalinity ........14 - 16 average
Manganese ....> 20
Hardness (not hard) 10-15
PH 7.5 AVERAGE
Manganese ....> 20
Hardness (not hard) 10-15
PH 7.5 AVERAGE
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Eric
- Even further under the Table
- Posts: 2918
- Joined: Fri Mar 13, 2009 1:18 am
- Location: Sunderland.
Re: Water report stats advice on treatments
That link wasn't very friendly, it wouldn't let me see anything and didn't want to let me go.
The information in your post is of limited use, manganese and pH are usually irrelevant.
Alkalinity is important and while that water is suitable for the palest beers, it would benefit by a slight increase and a greater amount for darker ones.
Hardness can be measured many ways and assume that is given in degrees Clarke. However, it is the individual components that contribute to that hardness you need to know, but as it is low, one might assume that no component is other than in small quantity. Thus, the advised quantity for soft water of some commercial mix of brewing salts could be a good starting point for a pale ale.
That is if you brew from grain, but if you are just using kits there may be little point.
The information in your post is of limited use, manganese and pH are usually irrelevant.
Alkalinity is important and while that water is suitable for the palest beers, it would benefit by a slight increase and a greater amount for darker ones.
Hardness can be measured many ways and assume that is given in degrees Clarke. However, it is the individual components that contribute to that hardness you need to know, but as it is low, one might assume that no component is other than in small quantity. Thus, the advised quantity for soft water of some commercial mix of brewing salts could be a good starting point for a pale ale.
That is if you brew from grain, but if you are just using kits there may be little point.
Without patience, life becomes difficult and the sooner it's finished, the better.
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Down2Die
Re: Water report stats advice on treatments
Sorry about the link Eric it should be working now...?
Yes I am making all grain beers. usually ales and stouts but will be making lagers in the winter now with temp drop.
I have an opportunity of emailing back the council for my accurate figures is their anything else I can ask for? maybe the CaCO3 of alkalinity and hardness..
what commercial mix would you recommend for brewing pale lagers ect.?
Would you also advise filtering my water first...It doesn't taste great without being filtered..would using a Camden tablet be enough to take care of chlorine and give a nicer taste.
Sorry this is all new to me and researching as we speak. help is appreciated from anyone. thanks
Yes I am making all grain beers. usually ales and stouts but will be making lagers in the winter now with temp drop.
I have an opportunity of emailing back the council for my accurate figures is their anything else I can ask for? maybe the CaCO3 of alkalinity and hardness..
what commercial mix would you recommend for brewing pale lagers ect.?
Would you also advise filtering my water first...It doesn't taste great without being filtered..would using a Camden tablet be enough to take care of chlorine and give a nicer taste.
Sorry this is all new to me and researching as we speak. help is appreciated from anyone. thanks
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Eric
- Even further under the Table
- Posts: 2918
- Joined: Fri Mar 13, 2009 1:18 am
- Location: Sunderland.
Re: Water report stats advice on treatments
Got the first page, unsure if there might be anything on pages 2 or 3.
New to you? I might have been around a long time but I'm no old hand at this, just want to help if I can.
You want to know alkalinity in mg/l CaCo3 (which is what I presumed you had), and the amount of calcium, magnesium, sodium, sulphate and chloride. That could then let you calculate the additional quantities required to make your preferred profile.
For largers you need someone else. It must be 25 years since I tried one and it didn't go well. I've still a packet of Gervin larger yeast, Belgian strain with a 40p price tag and no best before date so it must be OK
, but no plans to use it whilst I can adjust my water to make a vast range of English and Irish style beers using available malts including larger malt.
Brewpacks DLS are what I had in mind. Having water with enough calcium is (in crude practical terms) all you need to make a beer, however that beer will taste very different depending upon what salts contain that element. As your water contained very little, they seemed a suitable starting point.
Filtering, up to you. I had a filter installed, for my wife's tea of course. She didn't find it an advantage and I called her rotten. I've found no benefit so don't use it either but do use Campden when I remember. I find no difference when I don't but that doesn't mean it won't help you, just use a bit of a tablet else you might overdose.
If you use acidic grains, the more roasted ones for darker beers, your water doesn't contain sufficient of a buffer to keep the acidity of the mash within preferred bounds which will likely result in lower extraction of sugars and excessive extraction of less desirable components. You can counteract this by using a proportion of highly alkaline bottled water.
New to you? I might have been around a long time but I'm no old hand at this, just want to help if I can.
You want to know alkalinity in mg/l CaCo3 (which is what I presumed you had), and the amount of calcium, magnesium, sodium, sulphate and chloride. That could then let you calculate the additional quantities required to make your preferred profile.
For largers you need someone else. It must be 25 years since I tried one and it didn't go well. I've still a packet of Gervin larger yeast, Belgian strain with a 40p price tag and no best before date so it must be OK
, but no plans to use it whilst I can adjust my water to make a vast range of English and Irish style beers using available malts including larger malt.Brewpacks DLS are what I had in mind. Having water with enough calcium is (in crude practical terms) all you need to make a beer, however that beer will taste very different depending upon what salts contain that element. As your water contained very little, they seemed a suitable starting point.
Filtering, up to you. I had a filter installed, for my wife's tea of course. She didn't find it an advantage and I called her rotten. I've found no benefit so don't use it either but do use Campden when I remember. I find no difference when I don't but that doesn't mean it won't help you, just use a bit of a tablet else you might overdose.
If you use acidic grains, the more roasted ones for darker beers, your water doesn't contain sufficient of a buffer to keep the acidity of the mash within preferred bounds which will likely result in lower extraction of sugars and excessive extraction of less desirable components. You can counteract this by using a proportion of highly alkaline bottled water.
Without patience, life becomes difficult and the sooner it's finished, the better.
Re: Water report stats advice on treatments
The alkalinity numbers on the water report are listed as 14 to 16 average. How are these numbers read as ppm/L
Deos miscendarum discipule
http://www.nationalhomebrewclub.ie
http://www.nationalhomebrewclub.ie
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Down2Die
Re: Water report stats advice on treatments
Results for Alkalinity are in mg/l as CaCO3..14 - 16 average
Total Hardness approx. 10 to 15 mg/l as CaCO3
just got an email back to confirm. appreciate taking the time Eric. Im still reading Lol....
Total Hardness approx. 10 to 15 mg/l as CaCO3
just got an email back to confirm. appreciate taking the time Eric. Im still reading Lol....