Vermont, Rhode Island, Massachusetts

Discussion in 'Homebrewing' started by VikeMan, Nov 12, 2012.

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  1. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Can any New Englanders tell me about the general characteristics of New England water? In particular, I'm trying to figure out what might be similar between the typical profiles of Vermont, and/or Rhode Island, and/or Massachusetts sources. TIA!
     
  2. Pegli

    Pegli Initiate (0) Aug 30, 2006 Rhode Island

    My water here in RI is very soft - 13ppm Ca, 1.0ppm Mg, 28ppm Na, 6ppm SO4, 43ppm Cl, 56ppm HCO3. In general, New England is a giant lump of granite so no much dissolves into the surface or groundwater supplies.
     
  3. nathanjohnson

    nathanjohnson Initiate (0) Aug 5, 2007 Vermont

    My water in VT comes from Lake Champlain and is pretty close to what Pegli posted. I primarily use RO water from the local co-op, though.
     
  4. jsullivan02130

    jsullivan02130 Devotee (353) Mar 28, 2007 Massachusetts

    I'm in Boston and my water is basically low double digits, very soft. A blank slate. All that granite around here.
     
  5. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

    The water in the east is generally good. The one above has some higher Na and Cl levels, maybe from road salt runoff. It can vary a little from place to place, but it is still better than the midwest water.

    Mic, what are you researching?
     
  6. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I'm getting ready to brew an (American) Blonde. And it occurred to me that a disproportionate number of the best Blondes seem to come from that region.
     
  7. geocool

    geocool Savant (1,233) Jun 21, 2006 Massachusetts

    I'm using well water in MetroWest Boston:

    Na 4
    Ca 9
    Mg 2
    Total Hardness, CaCO3 31
    Sulfate SO4-S 4
    Cl 3
    CO3 <1
    HCO3 28
    Total Alkalinity, CaCO3 23
     
  8. michaeltrego

    michaeltrego Crusader (447) May 21, 2004 New Hampshire

    Below are some Ward Labs results from Southern NH. Sample 1 is my public water supply and Samples 2 & 3 are friend's private wells.

    Sample #1 #2 #3
    pH 7.4 7 8.2
    TDS 145 283 293
    Sodium, Na 31 61 6
    Potassium, K 1 2 1
    Calcium, Ca 6 41 63
    Magnesium, Mg <1 3 26
    Total Hardness, CaCO3 19 115 266
    Nitrate, NO3-N 0.5 2.9 1.3
    Sulfate, SO4-S 3 4 14
    Chloride, Cl 25 86 17
    Carbonate, CO3 <1 <1 9
    Bicarbonate, HCO3 46 116 235
    Total Alkalinity, CaCO3 38 95 208
     
  9. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

  10. Pegli

    Pegli Initiate (0) Aug 30, 2006 Rhode Island

    This is most likely the case...
     
  11. Pegli

    Pegli Initiate (0) Aug 30, 2006 Rhode Island

    Can you explain why the above waters aren't good for light colored beer ? I've had great success with just CaCl2 additions.
     
  12. skivtjerry

    skivtjerry Pooh-Bah (1,865) Mar 10, 2006 Vermont
    Pooh-Bah

    I can tell you that water in VT is highly variable. Surface water sources are all good. Wells are all over the place; there is limestone next to granite intrusions,water coming up through a total mess of metamorphic constituents, high sulfate near old mining areas, etc. Hill Farmstead water is a great example. It comes from fractured granite and is pristine brewing water; just add what you need (often not necessary). Wells less than 3 miles away are hard as hell, barely fit for drinking. This pattern holds over most of the state (but most of our water is very good). Most of our 'good' well water is also well endowed with trace nutrients, which I think makes a positive difference.

    Most VT breweries have good sources, hardness 100ppm or less, TDS very low, a blank slate for making any beer you want.
     
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  13. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

    Post number 8 has #2 with an alkalinity of 95 and number 3 with an alkalinity of 208. For many beers the rule of thumb is to have the alkalinity <50 ppm.
     
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  14. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

    Hardness is not the issue. 100 ppm or even some above that is fine for a lot of beers. Alkalinity, however is the most important part of the water profile, and there high is bad and action must be taken.
     
  15. michaeltrego

    michaeltrego Crusader (447) May 21, 2004 New Hampshire

    I have been following Martin's Bru'n Water guidelines, with good results so far:

    Yellow ~50-60 alkalinity ppm
    Amber ~90-100
    Brown ~130-140
    Black ~180-190

    One exception, I followed the Pilsen profile for a BoPils and diluted my water 2:1 with distilled in order to get alkalinity down into the teens.
     
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