Home of the BrewNosers

That's a fantastic wealth of information, thanks!

Peterpasha wrote:That's a fantastic wealth of information, thanks!

No problem.

Cheers !


Sent from my iPhone using Tapatalk

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.


Sent from my iPhone using Tapatalk

I've updated the first post in this thread with the 2017 report.

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?

“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


Sent from my iPhone using Tapatalk

Deadly, thanks for the quick reply!


Sent from my iPhone using Tapatalk

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

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.

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.


Sent from my iPhone using Tapatalk

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


Sent from my iPhone using Tapatalk

is there a water profile for Fairview Clayton Park area ( Willett and Lacewood area)?

BiersalBrewery wrote:is there a water profile for Fairview Clayton Park area ( Willett and Lacewood area)?

That would be the Pockwock profile.

Ok ty

oceanic_brew wrote: ↑

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


Sent from my iPhone using Tapatalk

Hey,
So using Lake Major water report from 2018 Alkalinity (CaCO3) = 27
So 27/50*61 = 33
this seems low?
I am completely new to water profiles etc but listening to podcasts etc and their bicarbonates seem to be in the 100's
am I doing something wrong?

Thanks

buddha3004 wrote:

oceanic_brew wrote: ↑

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


Sent from my iPhone using Tapatalk

Hey,
So using Lake Major water report from 2018 Alkalinity (CaCO3) = 27
So 27/50*61 = 33
this seems low?
I am completely new to water profiles etc but listening to podcasts etc and their bicarbonates seem to be in the 100's
am I doing something wrong?

Thanks

Yup that’s it. It’s super low. A very fortunate situation. Since your primary goal is to achieve your target Mash ph you shouldn’t have to raise it in all but a few grists.

If you are brewing something with a lot of crystal and roast malts and you find that your spreadsheets or whatever are predicting a low PH then remove any salts from the mash that are lowering the PH or get your specialty grains crushed separately and steep them outside your main mash (other benefits here too)

Don’t listen to anything that tells you to add chalk, it needs to be dissolved with co2 and doesn’t really seem to be worth it given the workarounds unless you’re after it for a secondary flavor aesthetic.

Here to help PM me if any questions. Know enough to be dangerous. Water is an insanely complex brewing topic.



Sent from my iPhone using Tapatalk

Can you dissolve chalk using a Soda Stream? Seems like a nifty hack, if only I had one...

Question for anyone brewing in the Lower Sackville area... When using your tap water, are you adding anything to it at any point to adjust the water chemistry??? My last couple of batches have not turned out as good as have hoped (IPA's). There are a few other reasons this could be the case (my ingredients sat around for a bit, and I let the batch sit in the fermenter longer than normal). But just trying to see if there are simple steps to take when working with water or if just using the basic tap water should be fine? I really want to extract more hop flavours in my IPA's. Thanks in advance

Water chemistry is sort of the last step in brewing to worry about. Healthy yeast, pitching rates, ferm temps, etc. all have a bigger impact on the final product and are what you want to get nailed down before worrying too much about water ions. Water won't make the difference between good beer and bad beer if you haven't gotten the more important aspects first

I brew with Middle Sackville water, which is likely the same Pockwock. I started using water chemistry two years ago and it really does help with hoppy beers and nailing styles down more. I would look into that if I were you. Apps like brewfather let you plug in the numbers off this site and it automatically calculates what you need to add based off style. Very handy stuff.

PMackie wrote: ↑

Tue Apr 20, 2021 7:40 am

I brew with Middle Sackville water, which is likely the same Pockwock. I started using water chemistry two years ago and it really does help with hoppy beers and nailing styles down more. I would look into that if I were you. Apps like brewfather let you plug in the numbers off this site and it automatically calculates what you need to add based off style. Very handy stuff.

I have the water profile put into the BeerSmith app. Do you know if that app automatically calculates what you need to add? I'm new to the water game.

Has anyone done mineral content testing on the Dartmouth water supply since the lake major work last month?

DocksideBrewing wrote: ↑

Mon Apr 19, 2021 11:40 am

Question for anyone brewing in the Lower Sackville area... When using your tap water, are you adding anything to it at any point to adjust the water chemistry??? My last couple of batches have not turned out as good as have hoped (IPA's). There are a few other reasons this could be the case (my ingredients sat around for a bit, and I let the batch sit in the fermenter longer than normal). But just trying to see if there are simple steps to take when working with water or if just using the basic tap water should be fine? I really want to extract more hop flavours in my IPA's. Thanks in advance

I brew in Lower Sackville. I’m no expert! According to our water report our water is very pure (pretty low minerals across the board). I plug the readings from the Halifax publication into Beersmith. It then tells me what to add depending on the style. Very nifty! I noticed a brulosophy experiment showed that different water chemistry made a perceptible difference in taste using the same recipe. Try searching 'brulosophy water chemistry experiment'. That convinced me adjusting water is definitely worth it.

Does that help?

Awesome thanks! Yes I use Beersmith as well, so should be pretty simple. Mind you I haven't brewed since the fall, I've been losing touch with it, life is too busy and when I have the opportunity, it's not my go to choice to spend 5 or so hours brewing...
Hopefully in the spring I'll get back to brewing more often.
Thanks again for the info.
Take care

Camdrumr wrote: ↑

Sun Jan 09, 2022 9:45 pm

DocksideBrewing wrote: ↑

Mon Apr 19, 2021 11:40 am

Question for anyone brewing in the Lower Sackville area... When using your tap water, are you adding anything to it at any point to adjust the water chemistry??? My last couple of batches have not turned out as good as have hoped (IPA's). There are a few other reasons this could be the case (my ingredients sat around for a bit, and I let the batch sit in the fermenter longer than normal). But just trying to see if there are simple steps to take when working with water or if just using the basic tap water should be fine? I really want to extract more hop flavours in my IPA's. Thanks in advance

I brew in Lower Sackville. I’m no expert! According to our water report our water is very pure (pretty low minerals across the board). I plug the readings from the Halifax publication into Beersmith. It then tells me what to add depending on the style. Very nifty! I noticed a brulosophy experiment showed that different water chemistry made a perceptible difference in taste using the same recipe. Try searching 'brulosophy water chemistry experiment'. That convinced me adjusting water is definitely worth it.

Does that help?

Does anyone here use spring water? I am going to avoid using well water, I brewed on HRM water for years but have since moved away. Heres the water report from my local u-fill

https://cdn.shopify.com/s/files/1/1434/ ... 1631899716

Units are ug/L no idea how to convert that to ppm