Water Test Results #2

Hey all! I finally got my results from the pre-water-softener sample I sent to Ward Labs. The first container they sent must have gotten lost in the mail so there was a big delay. 


This sample is straight from the pipe where the water from the well comes into the house. Here are the results:


pH 7.9
Total Dissolved Solids (TDS) Est, ppm 259
Electrical Conductivity, mmho/cm 0.43
Cations / Anions, me/L 5.2 / 5.1 ppm
Sodium, Na 3
Potassium, K < 1
Calcium, Ca 84
Magnesium, Mg 10
Total Hardness, CaCO3 252
Nitrate, NO3-N 0.5 (SAFE)
Sulfate, SO4-S 4
Chloride, Cl 8
Carbonate, CO3 < 1
Bicarbonate, HCO3 278
Total Alkalinity, CaCO3 228
Total Phosphorus, P 0.54
Total Iron, Fe < 0.01


As opposed to the earlier sample, the sodium level is low as expected, which is fine. The pH and Alkalinity is high. The Sulfate and Carbonate is low.


One of the brewers on the HomeBrewTalk forum suggested lime softening the water. I don't doubt that it would be helpful, but for me to do that it would require more research, number crunching, and equipment (costs) on my part. It's interesting, but probably a project to try sometime later. I did find the following two links useful for understanding something about the science and methodology:
Alkalinity reduction with slaked lime
Using slaked lime to reduce water alkalinity

Instead, I plan to use Reverse Osmosis (RO) water to dilute half of my mash water; I'll only need 2 gallons. Doing that will address my alkalinity issue. I'll add (~3 ml of ) lactic acid to bring the pH down. I'll add Calcium Chloride and Epsom Salts to get my Calcium, Chloride, and Sulfate levels where they need to be.

The EZ Water Calculator helped me play with additions and see what the affects are on the chemistry. Highly recommended.

Water Test Results

I recently sent a water sample to Ward Laboratories so that I could know the water chemistry of our home water. Having the right water chemistry is important for beer, especially for good beer.

Ward Laboratories has a beer test, which includes everything that a deluxe home test has. They make it easy. I purchased the test online, they sent me prepaid packaging and sample bottle, I filled the container and mailed it back. By the end of the week the results were emailed to me. Here are the results I received:

pH:   7.8
Total Dissolved Solids (TDS):   Est, ppm 268
Electrical Conductivity: mmho/cm   0.45
Cations / Anions, me/L:   4.8 / 4.7 ppm
Sodium, Na:   109
Potassium, K:   < 1
Calcium, Ca:   < 1
Magnesium, Mg:   < 1
Total Hardness, CaCO3:   < 1
Nitrate, NO3-N:   0.4 (SAFE)
Sulfate, SO4-S:   4
Chloride, Cl:   8
Carbonate, CO3:   < 1
Bicarbonate, HCO3:   257
Total Alkalinity, CaCO3:   211
Total Phosphorus, P:   1.26
Total Iron, Fe:   < 0.01

As many homebrewers do when they get their water reports, I immediately posted the results on HomebrewTalk.com, in the Brew Science forum. You can read the discussion here.

I won't rehash all the details, but the general consensus is that the water softener is causing the high sodium number. The bicarbonate level is high. Also, it would help to increase the Calcium, Magnesium, Sulfate, Chloride numbers.

The well water, before it gets to the water softener system, is likely a better source for brewing water. I have ordered another test to get the numbers on that water. Once I receive those results I can determine how to treat the water to get the numbers I need.

Here are a couple excellent sites/worksheets to geek-out on water chemistry, if you are so inclined:

EZ Water Calculator

Bru'n Water

Water Quality Test Kit

The biggest ingredient in any beer is water. Having the right water chemistry is important. Until now I have not focused on it. I know it's important, but I have focused on other, more basic aspects. I wasn't quite ready to geek out on this so very science-oriented aspect. Remember, at heart, I'm that English major in the corner of the coffee shop reading Kerouac's Dharma Bums.

I had thought that John Palmer's book on water was going to come out soon, but I heard that it has been pushed back to this fall. I figured that book would be the perfect guide for diving deep into water matters. As it is, I can't wait until fall. Now that I am all-grain brewing, water pH is important. I need to figure out what I'm dealing with. Up until now I have purchased spring water at the grocery store to supplement my own well water. Reverse osmosis (RO) water does not have the minerals that the yeast need, but the gallons of spring water are fine.

Our well water runs through a filter that removes any debris, and then into a water softener. Our water tastes good. And for extract brewing, that may be enough. But for all-grain brewing, I need a better understanding.

Even though John Palmer's book on water is not out yet, his book, How To Brew is still considered the best source for information on brewing water. I'm using that for now.

This last weekend I was at the hardware store I found this water quality kit from Whetk. I knew it would not give me all the data I want, but for $10, it' a start. 

Whetk Water Quality Test Kit

Eventually, I'll send a sample to Ward Laboratories. They provide a home brewers test package. They send you a water bottle and return packaging. You take a sample and mail it back. They make it simple and it costs $33.

Kit Contents

The kit I bought comes with various strips, tablets for the iron test, and a sample vial. I just had to fill the vial with water from the tap, stick the various test strips and compare the strips to the charts.

The results are as follows (to the extent that I could match the test strips and the colors on the charts):

• chlorine: 0 ppm
• alkalinity: 120 ppm?
• pH: 6.5 or 7
• hardness: 0 ppm
• nitrate: 0 ppm
• copper: 0 ppm
• iron: 0 ppm

Those results appear to be good. For general everyday cooking use and drinking water in the home those results are great. 

I'll want to bring the water pH down for my mash. Palmer's book says that you want between 5.1 and 5.5 (when measured at mash temperature). His book has more to say about other compounds like Magnesium, Calcium, and Bicarbonate, but I don't have that information yet.

Squint and Guess

Now how can I bring my pH down in time to brew this next week? ...I'm planning on brewing an American Brown Ale, btw. : )