OVHA Chat

Here is this falls Newburgh water report from Ward Labs.
Sample taken 12/10/14

PH 7.6
TDS 337
Sodium, Na 21
Potassium, K 3
Calcium, Ca 71
Magnesium, 17
Total Hardness, CaCO3 248
Sulfate, SO4-S 24
Chloride, Cl 30
Bicarbonate, HCO3 207
Total Alkalinity CaCO3 170
Total Phosphorus, P 0.02

Don

Awesome! Thanks for that!!


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Here's what I got from them Dec 2012

Calcium, Ca 81
Magnesium, Mg 21
Bicarbonate, HCO3 209
Sodium, Na 26
Sulfate, SO4-S 39
Chloride, Cl 33

Total Hardness, CaCO3 290
Total Alkalinity, CaCO3 171

Remember you have to multiply the SO4-S by 3 to get SO4 for your water calculations

Hasn't changed too much..
Good water for Stouts!

Definitely.. I tried an 8 srm beer with a blend of Newburgh and RO and added some 5.2 stabilizer and still ended up on the high side on my ph.

I've spent the last 4 week trying to learn a little bit more about brewing water.
I've read:
Plamers/Kaminski: Water A Comprehensive Guide for Brewers
Palmers: How to Brew
Dave Miller's: Homebrewers Guide
Gordon Strong: Brewing better Beer
Listened to countless back issues on Brewing Network
Spent hours online:
Bru"n Water
EZ_Water
and lots more
What I learned is:
(The short version)
Beer is approximately 90% water
If your water taste good it will make good beer.
Mash pH effects beer pH and will effect the final beer flavor
Know your water makeup and keep the adjustments minimal

Seems like I spent a lot of time to learn that just to keep doing what i've always done

I only adjust for color so my PH comes in where I want it. (nothing you haven't already been doing for years). One thing I have not been paying attention to (until John M got his beer reports back from the lab) is finished beer PH. He seemed a little concerned about a couple of the numbers in the report. I have been meaning to follow up with him and see what his thoughts were on boil and finished beer PH.

I just got my pH meter delivered. Now just need to learn how and when to use it....

I remember reading (I think in Palmers book can't find it right now) about how wort pH effects flavors of the finish beer. It was more than I originally thought.

I've been also doing some reading and (small batch testing) on the precipitation of calcium when you use phosphoric acid. Thats my primary acidification for my mash and sparging water.

Blancaster wrote:I just got my pH meter delivered. Now just need to learn how and when to use it....

Calibrate it. Don't ASSume it's right.

I already calibrated it! Twice actually! lol!


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Then your ready to go..

When do I test the mash? Do I just stick the probe in there, or fill a little cup with liquid?


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I use a small sample cup.
And you want liquid only in the sample, no grains / husks.