Hey guys, here is my current water supply profile and I have a few questions:
Calcium: 4.20 ppm
Sulfate: 9.00 ppm
Magnesium: 0.46 ppm
Chloride: 9.00 ppm
Sodium: 13.10 ppm
Alkalinity (as CaCO3): 19
Bicarbonate: 23.20 ppm
PH: 7.40
Using the water with this water profile, I am wondering if there is anything I should do to the water? I mainly brew more hoppy style beers and continue to strive for getting more hop flavours into my beers, but have not played around with water chemistry much as I'm very uneducated in it. Yes, I should become more educated in it, but I honestly don't have a lot of extra time, barely have enough time to make beer lately. I really just looking to see if there are any simple things I can do to my water? I do often add Gypum (1-2 teaspooons) to my water prior to starting the brewing process, other times I don't do anything to the water. And honestly have not really noticed a difference in my beers with or without it. My latest beer has some off flavors in it, which most likely aren't due to the water but more my fermenting temps and letting my ingredients sit around for a month prior to using. Just trying to see what I can do.
Thanks in advance for any help you can provide!
Happy Brewing!
Calcium: 4.20 ppm
Sulfate: 9.00 ppm
Magnesium: 0.46 ppm
Chloride: 9.00 ppm
Sodium: 13.10 ppm
Alkalinity (as CaCO3): 19
Bicarbonate: 23.20 ppm
PH: 7.40
Using the water with this water profile, I am wondering if there is anything I should do to the water? I mainly brew more hoppy style beers and continue to strive for getting more hop flavours into my beers, but have not played around with water chemistry much as I'm very uneducated in it. Yes, I should become more educated in it, but I honestly don't have a lot of extra time, barely have enough time to make beer lately. I really just looking to see if there are any simple things I can do to my water? I do often add Gypum (1-2 teaspooons) to my water prior to starting the brewing process, other times I don't do anything to the water. And honestly have not really noticed a difference in my beers with or without it. My latest beer has some off flavors in it, which most likely aren't due to the water but more my fermenting temps and letting my ingredients sit around for a month prior to using. Just trying to see what I can do.
Thanks in advance for any help you can provide!
Happy Brewing!