KPaul
Well-Known Member
I've brewed 5 acceptable but not fantastic extract batches over the past month or so. I think the mediocre results have a lot to do with my water. I'm ready to try out all grain and have built a mash/lauter tun and got a 10 gallon brew kettle. I figured I would get my water supply taken care of before I brew any more batches.
I'm sending a sample off to Ward's and am getting a good PH meter to keep track of the mash. My question is whether I should send off a sample of my inside water which is softened with salt, or should I send a sample from the outside spigot? It's much more convenient to have the water on hand in the kitchen, but if it will be easier to adjust water straight from the municipal supply, I'll deal with hauling buckets into the house.
Neither water is what I would call refreshing to drink. It's wet, and doesn't taste awful to me, but it doesn't taste good either. We run our drinking water through an RO system. Using our RO water for brewing would be quite a task as the system is a small under-sink model that has a slow refill rate on the bladder tank. So it's either outside municipal water or inside softened municipal water. Which would be the better candidate for tweaking for brewing?
Your advice is greatly appreciated.
I'm sending a sample off to Ward's and am getting a good PH meter to keep track of the mash. My question is whether I should send off a sample of my inside water which is softened with salt, or should I send a sample from the outside spigot? It's much more convenient to have the water on hand in the kitchen, but if it will be easier to adjust water straight from the municipal supply, I'll deal with hauling buckets into the house.
Neither water is what I would call refreshing to drink. It's wet, and doesn't taste awful to me, but it doesn't taste good either. We run our drinking water through an RO system. Using our RO water for brewing would be quite a task as the system is a small under-sink model that has a slow refill rate on the bladder tank. So it's either outside municipal water or inside softened municipal water. Which would be the better candidate for tweaking for brewing?
Your advice is greatly appreciated.