Originally Posted by Laughing_Gnome_Invisible

First thing I would do is check my thermometers to make certain I was not mashing at too low a temp.

Originally Posted by WorryWort

+1 on that.

Originally Posted by z987k

Well I just realized that you're in Urbana, so you are in luck. I have a water report for Urbana... I live there 9 months out of the year. (Are you a BUZZ member?)
All in ppm
Na: 39
K: 2
Ca: 10
Mg: 11
NO3: 0
Total Hardness, CaCO3: 71
SO4: 0
Cl: 9
CO3: 22
HCO3: 166
Total Alkalinity, CaCO3: 173
pH: 9.1

Now as to your water being an issue with dark beers... well I'm sorry it's not. I've brewed many fine dark beers with our tap water and so have a lot of local brewers. In fact we have excellent water to use or build.




I'd buy this. I don't think poor conversion alone would effect body and that's why I was wondering how pH would effect it.