TOPIC:

I got a CD of information from the EPA, but it was totally lacking in detail. I had started contacting individual local authorities, with varying degrees of success, so the piece I started eons ago about Irish water profiles didn't get very far.

However, I did have some details on Ballyboden[/url:1of5orp8].

If people can contribute their local sources, we can build this table.

Here's my water info. I'm sure you'll be happy to hear that I'm working on another water article. It'll cover water hardness and residual alkalinity.

Liffey Works
Leixlip
Water Quality - Guide Values
Volume Produced (m3/day)..................125 000

Colour (Hazen)..................................< 10
Turbidity (NTU).................................< 1
pH ............................................7.0-7.5
Conductivity (µS/cm)........................300 - 600
Chloride (mg/L)...............................15 - 25
Sulphate (mg S04/L) ...................35 - 55
Total Dissolved Solids (mg/1) ..........200 - 400
Total Residual Chlorine (mg/L) ..........0.05 -0.15
Nitrate (mg N/L)..............................1.5 - 3.5
Nitrite (mg N/L)...............................< 0.02
Ammonia (mg N/L)...........................< 0.05
Phosphate (mg P/1).........................< 0.02
Aluminium (mg/L).............................< 0.1
Iron (mg/L).....................................< 0.1
Fluoride (mg/L)...............................0.8-1.0

Total Coliforms (MPN/100m1).............<1
E. coli (MPN/100m1).........................<1
Heterotrophic Plate Count 22°C (CFU/ml)..< 20
Heterotrophic Plate Count 37°C (CFU/ml)..< 20

Odour..............None
Taste..............None

Magnesium (mg/L)..............................5-10
Calcium (mg/L)..................................50- 120
Total Alkalinity (mg CaC03/L)...............70 - 200
Calcium Hardness (mg CaC03/L)...........100 - 250
Total Hardness (mg CaC03/L)..............100 - 300
Saturation pH.................................. 7.3 to 8.2
Langelier........................................-0.8 to 0.1
Ryznar...........................................7.2 to 9.0

Im pretty sure i read that the buffers that make up pH 5.2 will sequester free calcium from the water, hence compounding issues around low calcium levels ie protein and yeast flocculation.

I've stopped using it and instead now rely on gypsum and CaCl for water treatment (i've soft water Calcium circa 25mg/L) with the ratios dependent on the style of beer.
Generally speaking I find my beer more hoppy and less prone to poorly floccing yeast. Before when i was using pH5.2 finings were an absolute necessity.

I add the 5.2 to the strike water, and noticed it turns cloudy, and I'm left with minerally deposits on the bottom. I was wondering if it was somehow grabbing stuff out of the water, as I've middle-hard water here.

I suppose a water test after adding it would be in order. Aquarium kits again? <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Great article on calcium. It all seem so easy now <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Thom,

Great article and very timely for me as I've just started to look at water treatment. Some of the posts on other forums suggest that ph 5.2 buffer doesn't always hit the target and as calcium is most likely deficient anyway it seems to make sense to brush up on the subject.

It seems that alkalinity and calcium are the two most important aspects and in the absence of a report from the council (who I contacted and heard nothing from) I decided to buy an alkalinity test kit[/url:33l79nmr]. If I'd read your article first I would have added the calcium kit to my order. There's a good link to using the alkalinity test kit here[/url:33l79nmr].

As regards using calcium chloride (adds body?) and calcium sulphate (enhances hop crispness?) is it a case of blending them via trial and error to find the right balance for a given beer or are there established guidelines?