Diving into Water Chemistry
I've been brewing for about 6 years (about 4 All Grain), and have come to the conclusion that there are three important steps to getting good beer.
1 - Sanitation. This is easy, and should be the first thing any brewer does.
2 - Temperature control. This part is harder, takes more time and skill, but makes huge differences in every step of the process.
3 - Water Chemistry. This is the part I'm trying to get into...
I got the Ward Labs report with the following info:
pH - 8.0
Na - 4
K - 1
Ca - 18
Mg - 2
NO3-N - 0.2
SO4-S - 4
Cl - 6
CO3 - 3
HCO3 - 56
CaCO3 - 51
I'm trying to read through all the various posts and references to figure out what it all means. For the experts among you - am I screwed, or heading in the right direction? Thank you.
Building a Bad News Brewery - eHERMS
2013 Brew Count:
15g Southern Pecan (Blind Squirrel)
15g Ed Wort's Apfelwein
5g Saison (Resurrection)
15g Irish Red (Bloody Knuckles)
10g American Pale (Bear Naked Pail Ale)
5g Chocolate Oatmeal Milk Stout (Sunday Morning)
5g Winter Spiced (Blarmody's)
Keg 1: Apfelwein
Keg 2: Blind Squirrel
Keg 3: Bear Naked Pail Ale
Aging: Sunday Morning
Carboy 1: Apfelwein
Carboy 2: Blarmody's Winter Spice Ale
On Deck: Angry Dwarf - Wee Heavy