I've tried using a couple spreadsheets tofigure out if i need to make any adjustments for my water. I'm pretty sure I need to but can find something that really pins it down.
Here's the info i can find for my local water:
average hardness is 210 mg/L or 12 gr/Gallon as CaCO3
total dissolved solids is 150 mg/L
Iron content is less than .050 mg/
Water report from Village:
http://www.horseheads.org/uploads/DPW/2013waterquality.pdf
Any help is appreciated. My main concern is that i seem to always have a "graininess" in lighter styles, it fades as the beer ages, but that makes it tough to make styles that are heavily wheat based or contain a lot of hop aroma or flavor since the aging fades those qualities as well.
Darker brews, such as stouts, porters, dubbels have been good for the most part but I feel there's still something lacking in them.
Here's the info i can find for my local water:
average hardness is 210 mg/L or 12 gr/Gallon as CaCO3
total dissolved solids is 150 mg/L
Iron content is less than .050 mg/
Water report from Village:
http://www.horseheads.org/uploads/DPW/2013waterquality.pdf
Any help is appreciated. My main concern is that i seem to always have a "graininess" in lighter styles, it fades as the beer ages, but that makes it tough to make styles that are heavily wheat based or contain a lot of hop aroma or flavor since the aging fades those qualities as well.
Darker brews, such as stouts, porters, dubbels have been good for the most part but I feel there's still something lacking in them.