HRM Water Profiles

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Peterpasha
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Re: HRM Water Profiles

Post by Peterpasha » Fri Sep 29, 2017 12:25 am

That's a fantastic wealth of information, thanks!
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ackes
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Re: HRM Water Profiles

Post by ackes » Fri Sep 29, 2017 8:19 pm

Peterpasha wrote:That's a fantastic wealth of information, thanks!
No problem.

Cheers !


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oceanic_brew
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Re: HRM Water Profiles

Post by oceanic_brew » Sun Oct 22, 2017 2:16 pm

Yeastcoaster wrote:I had a conversation about this just yesterday. I have tried all of nine-locks beer, and I find that it all has what I can only refer to is a "process-indicator". The beers all have a very faint aftertaste that I get across the board. This is no dig @ their beer, it is great, I just find that I get locked on that flavour. Do they have a different supply than the city?

They would be on Lake Major. I find Garrison, Propeller, Tata, and Nine Locks all have that going on. Not in every beer they make but there's the process indicators like you mentioned.


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RubberToe
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Re: HRM Water Profiles

Post by RubberToe » Mon Nov 27, 2017 8:20 am

I've updated the first post in this thread with the 2017 report.
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SFR709
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Re: HRM Water Profiles

Post by SFR709 » Sat Apr 07, 2018 5:12 pm

Hey, I'm trying to throw together a water profile in beer smith using the 2017 Analysis that Rob put on the original post. The value I can't figure out is "Bicarbonate (HCO3)", the original post has it listed (I'm in Dartmouth so under Lake Major) but the values shown don't line up with the new analysis so I believe they are based on the old one. With that in mind does anyone know what the 2017 bicarbonate levels for Lake Major are? Or how to calculate them using the Alkalinity or Hardness values?

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oceanic_brew
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Re: HRM Water Profiles

Post by oceanic_brew » Sat Apr 07, 2018 8:52 pm

“Find the total alkalinity on the report. Divide it by 50 and multiply the result by 61. Enter that as the bicarbonate in your spreadsheet. This will be close enough for government work in all cases except where pH of the source water is above 8 or below 6.” - AJ Delange


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SFR709
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Re: HRM Water Profiles

Post by SFR709 » Sat Apr 07, 2018 9:16 pm

Deadly, thanks for the quick reply!


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Kaden
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Re: HRM Water Profiles

Post by Kaden » Thu Sep 27, 2018 5:21 am

I need a course on water chemistry also it will help me a lot more then what i know now about water

ahunt
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Re: HRM Water Profiles

Post by ahunt » Mon Oct 08, 2018 3:11 pm

Has anyone ever tested their water profile and compared to the report from Halifax water? I'm curious how much it would differ at the tap vs the reservoir.

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oceanic_brew
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Re: HRM Water Profiles

Post by oceanic_brew » Sun Nov 04, 2018 11:46 am

ahunt wrote:Has anyone ever tested their water profile and compared to the report from Halifax water? I'm curious how much it would differ at the tap vs the reservoir.
I don’t have an exact answer for that but feel I can weigh in a little. Even if someone does give you this info it will cannot integrate into your brewing since you would have to do it at your tap over seasonal variations in source water (lake stratification etc)

Our water is so “soft” here nearly devoid of major brewing ions. If the source and treated water had higher levels the discrepancies between that and your tap would then have a greater impact on your brewing parameters.

Further complicating this is that HW take averages over the year for their reports, this might slightly take away from what I’ve suggested however I know first hand that even if given 10 gallons of water at all their extremes it would not have that drastic of an affect on our brewing.

In my memory there was only one instance in recent years that HW reached out to their industrial customers about a spike that was potentially so large that it would impact brewers.

If someone can point to some holes in what I’m saying by all means please chime in, I’m on the path to figuring this all out myself.


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Re: HRM Water Profiles

Post by BrewG » Tue Nov 20, 2018 12:28 pm

Just trying to figure out my issue with my IPA’s. They’re lacking crispness, hop flavour. I used to brew the same recipe in Saskatoon which had hard water the IPA came out great. I now live in Dartmouth and can make a really good Lager but the IPA is a malty hoppy unbalanced mess. So I’m thinking water. I need a recommendation in regards to brewing salts. What’s everyone putting in to make a good IPA with Dartmouth water? I’ve used beer smith and have plugged in the Dartmouth values just want to see what other brewers are doing? Also does lake major change much from season to season?

Cheers


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