I finally got a water sample to Ward labs for my well water pre-softener(I have been brewing with distilled and building it back), and here is the data…thoughts (besides that the Iron is really high)…
pH 7.8
Total Dissolved Solids (TDS) Est, ppm 415
Electrical Conductivity, mmho/cm 0.69
Cations / Anions, me/L 7.8 / 7.4
ppm
Sodium, Na 31
Potassium, K 2
Calcium, Ca 61
Magnesium, Mg 40
Total Hardness, CaCO3 319
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 45
Chloride, Cl 3
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 274
Total Alkalinity, CaCO3 226
Total Phosphorus, P < 0.01
Total Iron, Fe 0.10
The Mg is quite high (for every style), as is the sulfate (but not inappropriate for every style). Sodium is at an upper limit, and bicarb/alk is quite high. Overall, I’d suggest to keep using distilled or RO. You may be able to use about 25% well water diluted with distilled to get down to reasonable levels. At least that my novice opinion.
Not an ideal water for brewing. The Mg is really pushing it for many styles. The iron is on the edge. Can you taste it or see it on fixtures? I would plan on using RO, you’ll be happier.
