Originally Posted by wlssox524
I'm about to brew my first all grain batch and am still a little lost on the water question despite reading a bit about it on here and in Palmer's book. It seems like several of the paramaters of my local water are out of Palmer's suggested ranges--am I right in thinking that? Do I have to tailor the water to each specific style I make or can I get away with something like just pH 5.2 stabilizer? I'd like to make a pale ale to start
Here's my water report: http://www.concordnet.org/pages/Conc...y%20Report.pdf
I love Palmers book but when I tried to use what he was explaning with my water report, Alexandria VA, I could not figure it out since it it was in a different format.
Now I tried to figure it out after 10 years of brewing with the water successfully, first extract and now All-grain. So about all I know is we have "Good Brewing Water"... I would go for it as suggeted by the other brewer.
Also just ask around at you LHBS or Homebrew Club... there is bound to be at least on person who can provide you that little bit of assistance you need..
I think there is a "Primer" about water on this site, so you can also read that.