Well water test results - need help interpreting info.

You need mineral amounts in ppm (mg/L) for Ca, Mg, Na, Cl, and SO4.

Cheers!

 

You do need the values Jack states, but with the levels you have for alkalinity and hardness, I would say you have darned nice brewing water.

My alkalinity is 293 as CaCO3, Hardness is 423 as CaCO3. The alkalinity is the deal breaker for almost all beers.

 

A reading of under 60 ppm CaCO3 is considered soft, so yours is soft.
http://water.usgs.gov/edu/hardness.html

 

Sorry to potentially hijack the thread here…but how do you treat your water Jeff? Do you have an RO system or do you use acid?

I thought I had hard water...

 

I buy RO that is less than <10 ppm TDS and adjust.

Now I want to get a system at home so I don't have to lug those 5 gallon jugs around. Something easier in the back is welcome.

Some of the breweries around here use acid to neutralize the alkalinity. That process leaves the high-ish levels of Na, Cl, and Mg that we have, which negatively influences the taste in some styles. One near me has a nano-filtration unit that gets down to 20 ppm TDS, and they are the ones winning awards.

 

This doesn't surprise me at all. Anecdotally, I've noticed a positive correlation between upstart craft brewery beer quality and the amount of attention paid to water.

 

I've noticed the same thing. It also means they are probably paying detailed attention in other areas that their competition overlooks.

 

Interesting…I've got moderate levels of Cl and low levels of Na, Mg and especially SO4…so I just treat with acid. I have always used phosphoric acid to neutralize and started to play with citric acid based on BrewBetty's suggestion….I know not many people would advise it but have been tinkering with the idea of getting some sulfuric acid to play with. Kill two birds if I were to treat my water with it…nothing like donning googles, brew gloves & respirator for water treatment...

 

Mg should be <30. For some beers the Cl is too high. SO4 is 48, Ward Labs reports it as sulfur, so multiply by 3.

There are 2 reports here. Store bought RO water, and then my towns water. I use the RO for brewing and add different salts to get the profile I want. I hav

RO, Tap
pH 6.3, 7.8
TDS 12, 630
Cond. mmho/cm 0.02, 1.05
Cations/anions me/L <.1/<.1, 11,10.8

Ion, RO, Tap Water
Na <1, 58
K <1, 3
Ca <1, 114
Mg <1, 33
Harness CaCO3 <1, 423
Nitrate <0.1 (Safe), 0.3 (Safe)
SO4 <1, 16
Cl <1, 132
CO3 <1, <1
HCO3 <1, 364
Total Alkalinity CaCO3 <1, 298

 

Just want to for those reading this not familiar with working with concentrated acids.

Chemical Pneumonia is a real risk. Basically the acid begins reacting with atmospheric moisture generating a cloud of acid pollution. Do not breathe that in.

Purchasing the lower concentration of the acid in question will lower the risk, just be aware.

As for the OP based on those initial numbers you probably have some pretty good water. Assay the ions Jack mentioned and go from there.