Hi, I have a water report from my city, but I have no freaking clue how to read it. Anyone nice enough to take a quick look for me and see if anything is out of wack that I should pay attention to? Majority of my brews are IPA, English bitters, and stouts. https://www.markham.ca/wps/wcm/conn...&CACHEID=d07d532e-93bb-44ca-a1c7-9271bbbd4f04
Rather than click your link, I'll just say that this is what you need, in parts per million (ppm)... Ca Mg Na Cl SO4 Alkalinity as HCO3 -or- Alkalinity as CaCO3 Post those values, and you'll get lots of opinions. Also, with SO4, be careful...if it's listed as "SO4 as S" or "SO4-S" you need to multiply the number by 3 to get the true SO4 ppm.
I live on the wild side and decided to click on your link. I've seen one of those before for my area's water as well. I'm not sure if that report will help you much. I think those reports collect water from various reservoirs, etc. But you want to know what the profile that's coming out of your tap at home is (maybe similar, I don't know). A lot of people get theirs from Ward Labs. Gotta pay for it but it's great to know. https://producers.wardlab.com/default.aspx?ReturnUrl=/ Get the one for homebrewers. They'll send you a detailed report with all the categories Vikeman listed.
Having no hyper-link phobia I gave it a click. What's posted is called a primary water report ( the name in the US) and the emphasis is almost entirely on purity. Usually water districts are required by law to monitor, report, and update their quality to the regulating authority and the public. The only thing I saw useful in the report is the Chorline level (something you'd prefer to see zero for brewing) It's possible your water district has a secondary report, this is what you want . . . it will list the elements that are important for brewing. I've seen water-personnel become defensive when asked for the secondary report. It's almost like they think you're a sabetour looking for a ***** in their armor. I've never met a water-worker who brewed, so it may take some smooth talking to get the results . . . maybe start out with some beer small-talk then drift into Calcium levels and "how 'bout those Sulfates". If that fails you'll need to send a sample to someone like Brun.
Actually, PortLargo, you just reminded me. A few years back I called the local water department and I managed to get through to a lab tech who rattled off some numbers for me. kfkehua, try calling your water department and see if you can get someone that might give you ppm amounts for those fields.
@kfkehua, I called my water supplier. I told the lady who picked up the phone that I needed a water report that had the details of mineral content like Calcium, Magnesium,... She transferred me to the technical department and I had a conversation with a gentleman (a scientist): Gentleman: Can I help you? Me: I need a water report which details mineral content. Gentlemen: The only people I talk to about this are homebrewers. Me: I am a homebrewer He mailed me a report that is entitled: "Laboratory Report". The subtitle was my township location. That report had all of the information I needed. Hopefully you can reach a technical person at your municipal water company that can share this information with you. Cheers!
If you don't know someone who can test your water for homebrewing, and your water tastes fine as is, get a kit to test alkalinity for aquariums, salifert make one that is cheap. Test before each brew, adjust your water appropriately then build on your experience/taste from that. Also yeah your water authority/company should be able to tell you more and I imagine in canada they will have to if you ask them. Put it in writing
This is your typical Ontario water report. Not much useful here. All you have to do is contact whoever supplies your water and they'll be able to give you the numbers you need. I live in Oshawa and Durham Region posts the same water report online. A simple email or call usually gets the numbers I need.
So if you're getting your water from a reservoir…then chances are you've got pretty soft/low ion water. Hardness and other ions are usually only gained from years of seeping down through soil of various nature...