Distilled Water

[mat69]

your messing with the big boys now

[Aleman]

For brewing there are 6 ions we need to know the concentration(s) of . . . In order of importance

Alkalinity (Or bicarbonate)
Calcium
Sulphate
Chloride
Magnesium
Sodium

If I was pressed I would probably list them as being something like 85% , 10%, 4% , 4%, 2% , <1% in order of importance for brewing . . . be interesting to find out if anyone else agrees / disagrees vastly with those percentages

[boingy]

Alkalinity? That's the same as pH, right?

[steve_flack]

For brewing there are 6 ions we need to know the concentration(s) of . . . In order of importance

Alkalinity (Or bicarbonate)
Calcium
Sulphate
Chloride
Magnesium
Sodium

If I was pressed I would probably list them as being something like 85% , 10%, 4% , 4%, 2% , <1% in order of importance for brewing . . . be interesting to find out if anyone else agrees / disagrees vastly with those percentages

I'd probably increase the importance of the Calcium but generally if the alkalinity and calcium are right the others will probably be OK.

[Spud395]

This is the data from aldi water
mg/l
Calcium 47
Magnesium 29
Sodium 20
Potassium 10
Bicarbonate 261
Chloride 15
Sulphate 6
Nitrate 2
pH at source 7.8
What does that look like from a brewing point of view

[steve_flack]

It's got quite a lot of bicarbonate. It would ideally need treating to reduce alkalinity and some extra calcium added. To be honest it's a waste of money if you like in a chalky/limestone area.

[Spud395]

How do you mean steve, this whole water thing is confusing me something terrible.
I have lovley well water, but have no water report, and can't aford it at the minute.
AFAIK its hard as the hob of hell, a kettle will start to show limescale after 1st boil, no idea after that.

I've enough grain and hops on the way for my 1st 3 all grain brew and no idea what to do about my water, I thought maybe supermarket. I really want to get a brew going but dont want to waste ingredients.
And I'm not usually thick

[steve_flack]

Chris has nailed it really. If you're buying water you want low bicarbonate (less than 50). You can then chuck a teaspoon of gypsum to the mash and to the boil to give it enough calcium. It will then be fine for brewing.

If you buy or have water with high bicarbonate (my water here has high bicarbonate) you will need to know how much bicarbonate there is and do something about it.

[Spud395]

Lads, steve and Chris cheers for that, that was exactly the information I was looking for

[the red devil]

OK, so i got it a bit wrong
Morrisons still spring water is:-
Calcium 22
Potassium 7
Magn 2
Sodium 75
Bicarbonate 280
Chloride 15
PH 7.4

Aqua-pura (sold at Morrisons)
Calcium 14
Magne 3.5
Potassium 2.5
Sodium 12
Bicarbonate 20
Chloride 17
Sulphate 14
PH 6.1

The second is the one i use most and add a teaspoon of gypsum