I've been brewing all grain for some time now but feel like my beers always lack something to really make them awesome and I'm beginning to think that water is the culprit since I feel the rest of my processes are pretty solid and I've completely ignored my water parameters, though I did recently start using one of these water filters.
http://www.morebeer.com/products/water-filter-kit-10-inch.html
I brew mostly IPAs in 5-10 gallon batches and as I understand it sulfates and their ratio to chloride is important to bring out the right hop bitterness.
The water profile for my county is about halfway down the page here http://www.gswater.com/westorangecountyCCR/
With this water profile, what if anything should I add to to get my numbers right and when should I add it?
Sorry for the newbie questions - I'm just wrapping my head around all this science.
http://www.morebeer.com/products/water-filter-kit-10-inch.html
I brew mostly IPAs in 5-10 gallon batches and as I understand it sulfates and their ratio to chloride is important to bring out the right hop bitterness.
The water profile for my county is about halfway down the page here http://www.gswater.com/westorangecountyCCR/
With this water profile, what if anything should I add to to get my numbers right and when should I add it?
Sorry for the newbie questions - I'm just wrapping my head around all this science.