I got results from a Ward Labs test. I would like to get some perspective on my results.
Is there anything in my water that would be bad for any particular styles of beer?
It looks like pretty plain water with not much in it to me, but I’m certainly no expert.
The water is from my private well out here in the woods in Oregon.
The results:
pH 8.5
Total Dissolved Solids (TDS) Est, ppm 112
Electrical Conductivity, mmho/cm 0.19
Cations / Anions, me/L 1.9 / 2.2
ppm
Sodium, Na 44
Potassium, K < 1
Calcium, Ca 0
Magnesium, Mg < 1
Total Hardness, CaCO3 < 1
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S < 1
Chloride, Cl 2
Carbonate, CO3 2.4
Bicarbonate, HCO3 128
Total Alkalinity, CaCO3 109
Total Phosphorus, P 0.08
Total Iron, Fe < 0.01
“<” - Not Detected / Below Detection Limit
How does this compare to some of the water you all are brewing with?
Similar to mine. Are you in New England or New York?
Now’s the time to download Bru’nWater and figure it out. Fun!
EDIT – Oh Oregon, I see. Coastal waters are similar… relatively soft. Its a good base water–you will want to add more to it than take away from it–that’s a good thing.
The complete lack of Ca and Mg suggest that your water may have passed through an ion-exchange water softener. This might have been done because the well water has an iron or manganese problem. The good thing is that the Na content is not excessive and the water is still usable in brewing.
The main concern is the bicarbonate content. Learn to acidify your water and you will be fine.
There is no water softener. After it comes out of the ground it goes through a 119 gallon pressure tank (that I just replaced) and straight to the house. The only filter it has is under the kitchen sink on the cold side of the faucet, and that’s just a little carbon sediment filter.
I was playing with Bru’n water last night and couldn’t get the ph where I wanted it. I think you’re right on with the acid.
Edit to add:
We just moved here about six months ago. The well is 15 years old 65feet deep and according to the original well documents it produced 50 gallons per minute. When it rains heavily we get this system of pools that rise up from the ground and flow past the well head ( not over it though ) and drain back into the ground. It seems to me (and I’m certainly not an expert) that the well is taping into an underground stream or something. The well is also about 100 yards south of the Calapooia river in Oregon. The system of pools when they are there flow in parallel to the river.
If the well is on an aquifer that comes from the river do you think the water chemistry will change seasonally
You’ll want to use gypsum and calcium chloride to bring your pH down and contribute the calcium you need and the sulfates you may want depending on style, along with the acid to lower your bicarb and reduce pH more. Pretty much the same strategy I use. My bicarb is 137, pH 7.1. I sometimes use as much as 4+ml of lactic acid per 5 gallons of beer but I’ve never tasted an off flavors due to it.
