Anyone know Seattle/West Seattle Water?

Jknapp · 08-15-2009, 09:03 PM

I'm brewing a stout tomorrow in West Seattle. From the annual water analysis I could find and somewhat make sense of, it seems Seattle water is very soft and could use a PH increase when mashing grains for a stout.

I have purchased PH papers and will test my mash water. My question is: if you have experience with Seattle water, what adjusting salts/minerals should I have on hand? What typical adjustments have worked for you for brewing darker beers in Seattle?

Any tips or advice for a 1st time PH adjuster?

Jknapp

**ElDuderino** · 08-16-2009, 04:06 AM

Someone else asked about this on the forum, and included some numbers...

http://www.homebrewtalk.com/f36/seattle-water-chemistry-101454/

I haven't brewed in Seattle; I live in Portland and our water is softer than in Pilsen... I would add burton on trent salts to pales when I began brewing all grain beers but eventually stopped and my results have still been very good. I just worry about chlorine/chloramine.