hey,
So I'm at about 7-8 AG batches into my homebrew journey, and this forum continues to be a wealth of knowledge! Things are starting to come together, beers are starting to taste better, and i'm starting to make some minor changes to make things even better.
This brings me to a point that i'm sure everyone has reached, and i'm looking for a little reassurance. I know there are tons of posts about water, but i was hoping i could get some input on my water in particular? I've been using salts based on what i THINK i should be doing, but i'm at the point where i've read so much about it, i'm starting to question myself! so - without further adieu, my water profile averages from my city water report last year;
Alkalinity as CaCO3 - 90
Hardness as CaCO3 - 107
Field pH - 7.9
Ca - 29.5
Mg - 8
So4 - 33
Na - 15
Cl - 16
Typically i've been making IPAs, the odd dark ale. I know they need to be adjusted based on each brew, but i'm really just looking for a "baseline" as to how my raw brewing water is? I'd just like some input from some experienced brewers how the profile looks, and how it could be affecting my brews.
Thank you so much!!
So I'm at about 7-8 AG batches into my homebrew journey, and this forum continues to be a wealth of knowledge! Things are starting to come together, beers are starting to taste better, and i'm starting to make some minor changes to make things even better.
This brings me to a point that i'm sure everyone has reached, and i'm looking for a little reassurance. I know there are tons of posts about water, but i was hoping i could get some input on my water in particular? I've been using salts based on what i THINK i should be doing, but i'm at the point where i've read so much about it, i'm starting to question myself! so - without further adieu, my water profile averages from my city water report last year;
Alkalinity as CaCO3 - 90
Hardness as CaCO3 - 107
Field pH - 7.9
Ca - 29.5
Mg - 8
So4 - 33
Na - 15
Cl - 16
Typically i've been making IPAs, the odd dark ale. I know they need to be adjusted based on each brew, but i'm really just looking for a "baseline" as to how my raw brewing water is? I'd just like some input from some experienced brewers how the profile looks, and how it could be affecting my brews.
Thank you so much!!