goatchop41
Well-Known Member
So after making a porter that turned out a bit too astringent for my liking (and accounting for other potential causes - eg. I cold steeped the dark grains so that they didn't contribute astringency, etc.) I decided to have a look at the local water chemistry (Bendigo). It seems a bit different to the reported levels in a past discussion in the local homebrew club forum B.A.D.
The water report that I received from the local supplier (Coliban Water) was pretty poor (this is for the last 12 months water supply):
Parameter: average ppm (minimum-maximum)
Copper: 0.01 (0.01-0.02)
Hardness*: 92 (63-130)
Iron: 0.01 (0.01-0.02)
Sodium: 30 (16-49)
Zinc: 0.01 (0.00-0.00)
*The report states "we do not test for calcium and magnesium separately, but hardness is measured, which accounts for the calcium and magnesium content in the water"
So....no mention of pH, no mention of bicarbonate, and calcium/magnesium are presented as one value.... :huh:
Is there any way that I could extrapolate the provided values to work out the parameters that weren't reported on?
The water report that I received from the local supplier (Coliban Water) was pretty poor (this is for the last 12 months water supply):
Parameter: average ppm (minimum-maximum)
Copper: 0.01 (0.01-0.02)
Hardness*: 92 (63-130)
Iron: 0.01 (0.01-0.02)
Sodium: 30 (16-49)
Zinc: 0.01 (0.00-0.00)
*The report states "we do not test for calcium and magnesium separately, but hardness is measured, which accounts for the calcium and magnesium content in the water"
So....no mention of pH, no mention of bicarbonate, and calcium/magnesium are presented as one value.... :huh:
Is there any way that I could extrapolate the provided values to work out the parameters that weren't reported on?