I got my water analyzed by Ward Labs, to see what I’m dealing with when I try all-grain brewing again. Not surprisingly, given the amount of minerals encrusted on the fixtures, it’s incredibly hard, but I am surprised that the carbonate content is low.
It’s actually not a bad approximation of Dublin’s water. Stout anyone?
The tale of the tape below the break.
pH 7.5
Total Dissolved Solids (TDS) Est 672
Electrical Conductivity, mmho/cm 1.12
Cations / Anions, me/L 12.1 / 11.9
ppm
Sodium, Na 23
Potassium, K 16
Calcium, Ca 118
Magnesium, Mg 57
Total Hardness, CaCO3 533
Nitrate, NO3-N 2.8 (SAFE)
Sulfate, SO4-S 39
Chloride, Cl 76
Carbonate, CO3 < 1
Bicarbonate, HCO3 434
Total Alkalinity, CaCO3 356
Floride, F 0.23
Total Iron, Fe 0.04
