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I can usually get chalk to 'stay in solution' if I just stir it a few times. It might not technically be dissolved, but works fine for me.

Wait for this to come out Jimmy... haha
http://www.amazon.ca/Water-Comprehensiv ... 770&sr=8-2

Jayme wrote:I can usually get chalk to 'stay in solution' if I just stir it a few times. It might not technically be dissolved, but works fine for me.

Wait for this to come out Jimmy... haha
http://www.amazon.ca/Water-Comprehensiv ... 770&sr=8-2

Oh I've been waiting. That's my most anticipated book of the series.

2012-2013 report is available from HRM website

http://www.halifax.ca/hrwc/documents/Po ... 3AKrev.pdf

Thanks, updating my Beersmith water profile for Dartmouth. Does anyone recall how to get the value for Bicarbonate (HCO3) from what we have there? They show alkalinity in CaCO3. I forget what I did last time, maybe some online thing.

RubberToe wrote:Thanks, updating my Beersmith water profile for Dartmouth. Does anyone recall how to get the value for Bicarbonate (HCO3) from what we have there? They show alkalinity in CaCO3. I forget what I did last time, maybe some online thing.

I think it is: 61*(alkalinity as CaCO3)/50

From multiple sources on the 'net I see that 1 ppm of CaCO3 yields 0.61 ppm of HCO3.

However, which value in the report do we use for CaCO3? There's "Alkalinity (as CaCO3): 17.0 ppm" and "Hardness (as CaCO3): 20.5 ppm". I'll revisit this later.

Yeah Derek, we use the alkalinity value. Thanks.

Did the profiles down there change much, or are they roughly the same ...year to year?

Dartmouth only had a few values increase in the tenths.

taking my Hubley Well Water in for testing tomorrow...will report back for folks around me

Even though Windsor is outside of HRM and this thread doesn't get updated that often, I feel compelled to share the latest report.
I have also been entering these numbers into Brewer's Friend, as the mash chemistry tool is fantastic. You'll see them all if you visit the public profile index and do a Ctrl+F for Windsor. I have a good report with the town water guy so I update Brewer's Friend when I can.

Windsor uses Chlorine, but the report suggests that there are traces of Chloramines present. I recommend using campden tablets to save time anyway. I also recommend throwing in a bit of Epsom salt to boost the magnesium content as Windsor doesn't have much at all.

Good to hear. Brewers friend as you mention is great. Take your additions and water numbers and plug them into EZ Water Calculator to lock in your mash PH. I use the PH test strips which have been working for me.

Does EZ Water calculate pH better than Brewer's Friend does?

My last 3 BIAB batches I used 10% phosphoric acid to drop pH, but I was shooting blind without test strips. Still had good results. I've got a meter in the mail as we speak, though.

evanisnor wrote:Even though Windsor is outside of HRM and this thread doesn't get updated that often, I feel compelled to share the latest report.

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Sample Location:    Cole Dr (Windsor, NS)
Sample Date:        15-Dec-2014
Calcium:            10.7
Magnesium:          0.4
Sodium:             7.9
Chloride:           4
Sulfate:            24
Bicarb. Alkalinity (ppm as CaCO3):  7
Bicarbonate (as HCO3):  8.54
Hardness:           28.4
pH:                 6.94

I have also been entering these numbers into Brewer's Friend, as the mash chemistry tool is fantastic. You'll see them all if you visit the public profile index and do a Ctrl+F for Windsor. I have a good report with the town water guy so I update Brewer's Friend when I can.

Windsor uses Chlorine, but the report suggests that there are traces of Chloramines present. I recommend using campden tablets to save time anyway. I also recommend throwing in a bit of Epsom salt to boost the magnesium content as Windsor doesn't have much at all.

You need to make some Bohemian Pilsner. That's really close to Pilsen water.

I haven't used Brewers Friend for mash PH but I might give it a try to see how they compare.

GuingesRock wrote: You need to make some Bohemian Pilsner. That's really close to Pilsen water.

Wow! Good catch, I hadn't noticed! I'll give it a shot this summer.

I'm really happy with the water here in Windsor. Low mineral content and mid-range pH seems like a great start to building almost any water profile. So far I've brewed with the two "Balanced Profile" profiles from Brewer's Friend and I brewed a Robust Porter with a London profile. I keep lots of Gypsum, Epsom, CaCl, CaCO3 and Chalk on hand. I have a top secret supplier of Phosphoric acid as well

It sounds ideal. You have a clean slate. Windsor would be a good place for a commercial brewery. Paddy's was going to build a new brewery there but decided not to, because of the cost I think. There's an awesome brick building there with lots of windows not being used.

Thanks for posting Evan. I was looking for a water profile for Windsor and couldn't seem to find one on the town website. It will definitely help in the future.

NP, Scott! I sent you a PM with details on how to obtain the reports.

what scales are people using for mineral weighing? my current scale is ok for hops (.1oz & grams)

http://www.leevalley.com/en/garden/page ... 25&p=68352" onclick="window.open(this.href);return false;

RubberToe wrote:http://www.leevalley.com/en/garden/page ... 25&p=68352

Same here

you, my man, are awesome

I use the same for hops and water additions. Cats meow.

were they stocked in store? Or did you order online?

It's around the corner from work, so I could stop in