Evansville Water

[john mills]

[quote="Michael Erwin"]Here's this morning's water profile for Evansville - quote]
Not much of a difference. The ratio's are about the same as the other sample report. Stilll a profile that favors mid-light amber hop accentuated beers.

[Michael Erwin]

I've been in and out of town for a few weeks, but just last week noticed that it smells like I'm drinking and showering in pool water. Well, here's the answer...

http://www.courierpress.com/news/2010/j ... treatment/

[john mills]

Clorine is easier to remove from the water than cloramine. Letting it sit over night in a open container, or add 1 campden tablet to 20 gal water or filter through charcoal filter. All acceptable methods.

[psfred]

The things to watch are the sulfate and the alkalinity, since those have the most impact on hop bitterness and mash pH.

The river seems to run from zero to 120 ppm alkalinity, and that means you will need to bring the pH down sometimes if the alkalinity is high. The salts concentrations seem to be pretty stable, so I don't know why the alkalinity bounces around.

The high sulfate level is going to make your hop bitterness more noticeable and harsher, you should watch this and adjust as necessary (I've never gotten it quite right since moving home, Lake Superior water is essentially rainwater and has no sulfate, just some temporary hardness from limestone). No effect on hop flavor, just the bitterness.

Works great for ales, although Pales and IPAs might benefit from some gypsum (for more sulfate). Lagers require distilled water for at least half the volume unless you are aiming for a Dortmunder, which will work pretty well if you go lightly with the bittering hops.

Peter

[Michael Erwin]

Dear Mr. Erwin,

Following are the results you requested. In ppm, the first number represents the results from yesterday, followed by the yearly average. We do not test for Sodium, so there are no results:

Calcium ppm 132, 107
Magnesium ppm 50, 31
Sodium (Na) ppm NA
Sulfate (SO4) ppm 111, 79
Chloride (Cl) ppm 29, 20
Alkalinity (as CaCO3) ppm 94, 83

If you have any further questions just call 428-0568 and ask for a lab tech for assistance.

Sincerely,
Mona
MBerkemeier@ewsu.com

[Michael Erwin]

Here are the annual averages so far this year:

Ca ppm-93
Mg ppm-16
Na ppm-NA
Cl ppm-21
SO4 ppm-79
Alkalinity (CaCO3 ppm)-93
pH-8.05

We typically uses chloramines. Two to three times per year we may temporarily switch to free chlorine. The duration is usually for 4 to 6 weeks. Prior to switching we issue a press release letting the public know when we change the disinfection process either way. But please feel free to call us any time with questions. The phone number here is 812-428-0568.

MBerkemeier@ewsu.com

[Michael Erwin]

I've updated the information above.

[Don]

My brewing water before adjusting
Ca ppm-0
Mg ppm-0
Na ppm-0
Cl ppm-0
SO4 ppm-0
Alkalinity (CaCO3 ppm)-0
pH-7.5

[Michael Erwin]

My brewing water before adjusting
Ca ppm-0
Mg ppm-0
Na ppm-0
Cl ppm-0
SO4 ppm-0
Alkalinity (CaCO3 ppm)-0
pH-7.5

[SkyBrew]

Here are the annual averages so far this year:

Ca ppm-93
Mg ppm-16
Na ppm-NA
Cl ppm-21
SO4 ppm-79
Alkalinity (CaCO3 ppm)-93
pH-8.05

We typically uses chloramines. Two to three times per year we may temporarily switch to free chlorine. The duration is usually for 4 to 6 weeks. Prior to switching we issue a press release letting the public know when we change the disinfection process either way. But please feel free to call us any time with questions. The phone number here is 812-428-0568.

MBerkemeier@ewsu.com

I've never really fiddled with the water, what is recommended with this?

[john mills]

I've never really fiddled with the water, what is recommended with this?

You don't have to do anything. Some want to make an authentic beer as possible even going so far as to mimic the beers source water. ( Dublin, Munich, Pilsen, Trent, etc. ( not mind you that some brewing history books reviel that these same master city breweries alter their water too).
Without doing anything to your water chemistry, you're making Evansville beer. As it is, our water us well situated for hopcentric ales. Good calcium and sulfate content.
It's not the best for light lagers ( need almost RO water) or dark beers ( add baking soda, or chalk to mash water in order to raise ph. Lots of dark malts make the mash water too acidic).
Water chemistry is the last thing a brewer should meddle with. Until their process is down, should water be tinkered with. Water chemistry is like spices to a cook. Learn the basics before making your own curry chicken.

[sirgiovanni]

Charcoal filter, drop pH = good beer

[Don]

Until their process is down, should water be tinkered with. Water chemistry is like spices to a cook. Learn the basics before making your own curry chicken.

What John says is very right!!!!

A lot of my beers I use local waters and just add 1/2 RO water or spring water to the mash. When I make big beers (Stouts / Old Ales / BarleyWInes) Newburgh water is pretty close.
Red ales, Bitters, and most medium beers I have had great luck with mixing 1/2 Newburgh (FILTERED) water with spring or sometimes RO water.
My IPA's and Lagers is where I do the most work with RO water and all the additives.

ALWAYS filter your tap water.
When you're ready Walmart has RO water for $0.37 / gallon.
(This adds @ $3 to my brew cost)

[Don Armstrong]

A lot of my beers I use local waters and just add 1/2 RO water or spring water to the mash.

+1

I heard this at an OVHA meeting a long time ago and it has worked out pretty well for me.

[BM1]