I have searched and read and re-read...

I have chemistry on the brain from trying to wrap my head around water chemistry.
Up to this point, I have used my well water and had good results.

But I just want to better understand what is going on with the mash pH and everything that goes along with it.

My water profile from Ward Labs is attached and I just want to have the more experienced members take a look at it and see if everything looks acceptable.

Anything that I should address and more importantly how do I address it?

It seems like it is a chase your tail game with water adjustments. Add some X to alter one component BUT that also alters another. Add Y to address this and then something else gets wacky.

Is there a particular kind of beer that I should stay away from with unadjusted water?

Is there a kind of beer that I am best suited for?

I have made Irish Red, Brown Ale, Centennial Blonde, Pale Ale and they all seem to taste very good. I am just searching for "tweaks"

Thanks for the help and I hope that this does not incite a riot.

View attachment WaterProfile.pdf

brewkinger said:

Up to this point, I have used my well water and had good results.

Click to expand...

If it ain't broke...

From the looks of it you have hard water, but it's not that bad.

Generally, hard water can add a little bitterness and is good for IPAs and saisons. Pilsners and other lighter-bodied beers benefit more from soft water.

Limited bits of knowledge, but I hope that helps. I started diluting my own water, which is around 7.6, with some distilled water which has a tendency to be soft. Whether or not this makes a difference, I haven't been able to tell just yet.