Brisbane water profile
- Thread starter time01
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
I just found this link http://www.howtobrew.com/section3/chapter15-2.html
Anyone have any other suggested reading?
Anyone have any other suggested reading?
manticle
Standing up for the Aussie Bottler
Can't help on brisbane profile but you have 3 options.
1. Email water company, get relevant profile averages and guesstimate. This is ok if your water is not treated with chloramines and is soft and slightly acidic or pH neutral. Most melbourne water is like that. Haven't brewed in my new state but I don't think there will be too much difference.
2. Get your water tested each time. Effective but impractical unless you are a lab or annual brewer.
3. Get an RO unit and make your water a blank slate. Add salts to build preferred profile. Cons are the initial outlay for the unit and some wasted water but pros are the simplicity of knowing and trusting your base water.
In any case you will then need to add minerals (unless 1 means you have mineral and chlorine rich water, in which case 3 is a worthwhile investment).
You can find purported historical water profiles in beersmith, how to brew and elsewhere and they will tell you what salts to add to achieve that if you provide the base you start from.
Personally I see that as a bad approach - water profiles change, historical reporting is not always accurate, given profiles presume historical ignorance (no tinkering with base water) and even if accurate, presume that is the best rather than available water.
Get base water right according to grist and desired water, add minerals and/or acid to achieve that.
1. Email water company, get relevant profile averages and guesstimate. This is ok if your water is not treated with chloramines and is soft and slightly acidic or pH neutral. Most melbourne water is like that. Haven't brewed in my new state but I don't think there will be too much difference.
2. Get your water tested each time. Effective but impractical unless you are a lab or annual brewer.
3. Get an RO unit and make your water a blank slate. Add salts to build preferred profile. Cons are the initial outlay for the unit and some wasted water but pros are the simplicity of knowing and trusting your base water.
In any case you will then need to add minerals (unless 1 means you have mineral and chlorine rich water, in which case 3 is a worthwhile investment).
You can find purported historical water profiles in beersmith, how to brew and elsewhere and they will tell you what salts to add to achieve that if you provide the base you start from.
Personally I see that as a bad approach - water profiles change, historical reporting is not always accurate, given profiles presume historical ignorance (no tinkering with base water) and even if accurate, presume that is the best rather than available water.
Get base water right according to grist and desired water, add minerals and/or acid to achieve that.
manticle
Standing up for the Aussie Bottler
Reading - try brun water knowledge and braukaiser
Howlingdog
Well-Known Member
rude
Well-Known Member
- Joined
- 7/5/08
- Messages
- 1,441
- Reaction score
- 216
City
Calcium
(Ca+2)
Magnesium
(Mg+2)
Bicarbonate
(HCO3-1)
SO4-2
Na+1
Cl-1
Beer Style
Pilsen
10
3
3
4
3
4
Pilsener
Dortmund
225
40
220
120
60
60
Export Lager
Vienna
163
68
243
216
8
39
Vienna Lager
Munich
109
21
171
79
2
36
Oktoberfest
London
52
32
104
32
86
34
British Bitter
Edinburgh
100
18
160
105
20
45
Scottish Ale
Burton
352
24
320
820
44
16
India Pale Ale
Dublin
118
4
319
54
12
19
Dry Stout
I agree with Manticle not the right approach but I'm no expert
I have read & use Brun Water, heaps out there, just google
Calcium
(Ca+2)
Magnesium
(Mg+2)
Bicarbonate
(HCO3-1)
SO4-2
Na+1
Cl-1
Beer Style
Pilsen
10
3
3
4
3
4
Pilsener
Dortmund
225
40
220
120
60
60
Export Lager
Vienna
163
68
243
216
8
39
Vienna Lager
Munich
109
21
171
79
2
36
Oktoberfest
London
52
32
104
32
86
34
British Bitter
Edinburgh
100
18
160
105
20
45
Scottish Ale
Burton
352
24
320
820
44
16
India Pale Ale
Dublin
118
4
319
54
12
19
Dry Stout
I agree with Manticle not the right approach but I'm no expert
I have read & use Brun Water, heaps out there, just google
plateofboxes
Member
- Joined
- 30/3/14
- Messages
- 8
- Reaction score
- 3
BABBs used to have it on their site?
All I remember from Brissy is that there's just a shitload of chlorine.
All I remember from Brissy is that there's just a shitload of chlorine.
tazman1967
Well-Known Member
- Joined
- 30/8/07
- Messages
- 564
- Reaction score
- 108
OT
@ Manticle.
From an ex Tassie brewer..
I used to go up to the Springs at Mt Wellington, collect water from there. The water is as soft as a fairies fart. Perfect for Pilsners.
@ Manticle.
From an ex Tassie brewer..
I used to go up to the Springs at Mt Wellington, collect water from there. The water is as soft as a fairies fart. Perfect for Pilsners.
Rocker1986
Well-Known Member
The water profile changes as well depending on where it rains in the dam catchment areas. Dad used to work in a lab where they routinely tested the Brisbane tap water and it was always different in hardness etc.
manticle
Standing up for the Aussie Bottler
Been meaning to get up there. Can see it from my house, looks pretty (and cold)tazman1967 said:
Howlingdog
Well-Known Member
The problem with Brisbane is the SEQ Water Grid, you haven't a clue where you water is coming from and the "they"and "Their retailers" appear to change their websites frequently so you can't get any historical analysis
Before the Grid Brisbane City Council published monthly chemical analysis for all their resivoirs. At BABBs we used to append the BCC data to our website. I'm of the opinion that nobody is recording this data anymore and that they think that it is irrelevant for the public to know what they are drinking provided it is deemed to be within australian standard guidlines.
Before the Grid Brisbane City Council published monthly chemical analysis for all their resivoirs. At BABBs we used to append the BCC data to our website. I'm of the opinion that nobody is recording this data anymore and that they think that it is irrelevant for the public to know what they are drinking provided it is deemed to be within australian standard guidlines.
Howlingdog
Well-Known Member
You mean up to Brisbane or Up Mount Wellintgon? The latter is much closer to you, and I tasted the water at Cascade back in the nineties before CUB and it was much better than Brisbane.manticle said:
manticle
Standing up for the Aussie Bottler
Mt wellington/kuninya. Been to brisbane, never looked cold.
