Editing Water report

{{In progress}}

'''Ward Labs''' provides a [https://www.wardlab.com/brewers-water-test-kit/ 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>

We are most interested in calcium, magnesium, alkalinity, sodium, chloride, and sulfate.

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 consti-
tute 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/>

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>


Important water analysis parameters:<ref name=eumbam/>
Smell
Taste
Colour
Turbidity
Temperature
Conductivity
KMnO4 consumption
Fe
Mn
As
NH4
Residual alkalinity
Na
Ca
Mg
HCO3
Cl
SO4
NO3
SiO2
NO2
THMs

Definition of hardness units:<ref name=eumbam/>
1ÎF = 10 mg CaCO 3 /l
1ÎG = 10 mg CaO/l
1 meq/l = 50 ppm as CaCO 3

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. and Kaminski, C. ''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>

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

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

== References ==