mainbutter
Active Member
- Joined
- Apr 14, 2014
- Messages
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To keep things short:
I'm going to be giving all-grain a try. Up until now, using water that was chlorine/chloramine free and tasted great yielded delicious results with extracts/partial grain batches.
I've read "How to Brew" and understand that minerals can be an essential part of the mash process, but am unsure of 1) how much I can ignore water reports and use water that is chlorine/amine free 2) if I needed to make water adjustments with tap or store bought water, what part of water quality I should try to control.
Here's a PDF I found with a 2015 DC area water quality analysis. My understanding is that they do often change up how they disinfect the water supply, and some of the measurements may change seasonally.
https://www.dcwater.com/waterreport
For those of you who are water chemistry junkies, what do you think?
For my first all grain batch, should I even pay attention to water quality beyond "does it taste good"?
TY for any feedback!
I'm going to be giving all-grain a try. Up until now, using water that was chlorine/chloramine free and tasted great yielded delicious results with extracts/partial grain batches.
I've read "How to Brew" and understand that minerals can be an essential part of the mash process, but am unsure of 1) how much I can ignore water reports and use water that is chlorine/amine free 2) if I needed to make water adjustments with tap or store bought water, what part of water quality I should try to control.
Here's a PDF I found with a 2015 DC area water quality analysis. My understanding is that they do often change up how they disinfect the water supply, and some of the measurements may change seasonally.
https://www.dcwater.com/waterreport
For those of you who are water chemistry junkies, what do you think?
For my first all grain batch, should I even pay attention to water quality beyond "does it taste good"?
TY for any feedback!