Editing Water report

{{In progress}}

In order to [[water mineral adjustment|adjust water minerals]] and properly control [[brewing pH]], it is necessary to know the starting mineral content of the [[water]]. This information is obtained through laboratory analysis. Because the mineral levels can shift seasonally or even day-to-day, it is recommended to monitor the overall minerality via [[TDS testing]], and it may be necessary to obtain a new analysis periodically. Analysis should ideally also be carried out over at least a one-year period to determine seasonal fluctuations.<ref name=eumbam>Eumann M. [https://www.sciencedirect.com/science/article/abs/pii/B9781845690038500095 Chapter 9: Water in brewing.] In: Bamforth CW, ed. [[Library|''Brewing: New Technologies.'']] Woodhead Publishing; 2006:183–207.</ref> It may in some cases be more cost-effective and easier to use [[RO systems|reverse osmosis (RO) purified water]] (see [[Water sources]]).

It may be possible to avoid paying for water analysis if your water is fairly consistent and you can find some existing reports it. Brewer's Friend has compiled a list of anaysis results: [https://www.brewersfriend.com/homebrew/water-profiles Source water profiles] (this page takes some time to load). If your water comes from a local municipal water supplier, it might provide a mineral analysis that includes the ions important for brewing, so also check there before sending a sample off to a lab yourself. Even if you are able to obtain a report this way, {{SITENAME}} recommends monitoring the TDS to ensure consistency because TDS testing is so easy and the meters are inexpensive.

== Laboratories ==
'''Ward Labs''' (USA, can ship internationally) provides a [https://www.wardlab.com/craft-brewers/ Brewer’s Test "kit"] that includes a return label and prepaid postage, sample information sheet, clean bottle for sample, and packaging material. Once the lab receives your water sample, you get a report with the values for sodium, calcium, magnesium, potassium, carbonate, bicarbonate, chloride, iron, sulfate, nitrate, electrical conductivity, total dissolved solids, pH, total hardness, total alkalinity, and total phosphorus.<ref>[https://www.wardlab.com/brewers-water-test-kit/ Brewer’s / water test kit.] Ward Laboratories website. Accessed online May 2024.</ref>

'''Murphy & Son''' (UK) provides a basic [https://www.murphyandson.co.uk/product/full-water-analysis-30-50ml/ brewing water analysis], although it doesn't test sodium.

'''Envirolabs''' (Australia) provides a variety of [https://www.envirolab.com.au/Capabilities/Water-Testing tests for water samples]. Contact their team to order a customized analysis.

== Reading the report ==
MCL stands for "Maximum Contaminant Level", and they are just provided as a reference to safety standards. For our purposes we can ignore these values unless of course the tested value is above the MCL, in which case the water is not even safe to drink.

Nitrate (NO<sub>3</sub><sup>-</sup>) should to be limited to less than 25 ppm, as otherwise the fermentation may be adversely affected.<ref name=eumann/>

The concentration of nitrate in water is restricted to less than 50 mg/L; this can still constitute a risk due to the potential formation of nonvolatile nitrosamines (suspected carcinogens). The mechanism involves the reduction of nitrate to nitrite (by bacterial nitrate reductase activity) and the chemical reaction of nitrite with any wort and beer nitrogen compounds, such as amines.39 Water represents the major source of nitrate in beer; the brewing process can only add to the nitrate content of the water used for brewing. Whole hops can contain up to 1.0% w/w nitrate.39 Reduction of the nitrate content to less than 10 mg/L may be desirable, and maintenance of high hygiene standards will reduce risk of bacterial contamination with nitrate reductase capability, especially yeast handling procedures.39 The presence of nitrite in water indicates contamination by wastewater. The concentration is restricted to less than 0.5 mg/L.2<ref name=hob/>

Silica (SiO<sub>2</sub>) is linked to the occurrence of turbidity in the beer and hence should not exceed 25–40 ppm.<ref name=eumann/>

Trihalomethanes are byproducts from chlorination and hence are often found when domestic water is used as a water source for supplying a brewery. As THMs are regarded as carcinogenic agents, their concentration should be limited to <10 ppb.<ref name=eumann/>

"Hardness" (the number of bivalent metal ions like calcium and magnesium) and total alkalinity are often both expressed "as CaCO<sub>3</sub>" so that the levels of these types of ions can be easily compared. This is important for the deeper chemistry theory involved in predicting mash and boil pH. Fortunately, brewers who understand these interactions have designed software for us, so it's not exactly necessary for the average brewer to understand the theory behind it.

Fluoride has no adverse effects on fermentation at concentrations below 10 mg /l.2<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref>

Silicate can be extracted from malt by sparging at a high pH.30 It is associated with Ca2+ and Mg2+ and may cause haze in the beer and scaling of vessels and mains.2<ref name=hob/>

in a water report, chlorine is typically labeled as "free chlorine" and total chlorine is "residual chlorine".<ref name=water/>

For a water composition to be valid, the sums of anion and cation charges should be equal (with a small margin of error). The easiest way to evaluate this is by converting the concentrations to milliequivalents per liter.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref>

Turbidity (NTU) 0.0–0.5 is the desired level for brew water<ref name=eumann>Eumann M, Schildbach S. [https://onlinelibrary.wiley.com/doi/10.1002/jib.18 125<sup>th</sup> Anniversary review: Water sources and treatment in brewing.] ''J Inst Brew.'' 2012;118:12–21.</ref>

[[Transition metals]] (most importantly [[iron]], [[copper]], and [[manganese]]) catalyze [[oxidation]] reactions, and therefore their levels should be as low as possible.

Heavy metals, such as lead and tin, should also be low because they are toxic to humans and can have negative effects on fermentation and clarity.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref>

== See also ==
* [[Water]]
* [[Water sources]]
* [[Water mineral adjustment]]
* [[TDS testing]]


*https://www.knowyourh2o.com/indoor-6/chloride

== References ==
[[Category:Quality assurance and testing]]