I have searched and read and re-read...
I have chemistry on the brain from trying to wrap my head around water chemistry.
Up to this point, I have used my well water and had good results.
But I just want to better understand what is going on with the mash pH and everything that goes along with it.
My water profile from Ward Labs is attached and I just want to have the more experienced members take a look at it and see if everything looks acceptable.
Anything that I should address and more importantly how do I address it?
It seems like it is a chase your tail game with water adjustments. Add some X to alter one component BUT that also alters another. Add Y to address this and then something else gets wacky.
Is there a particular kind of beer that I should stay away from with unadjusted water?
Is there a kind of beer that I am best suited for?
I have made Irish Red, Brown Ale, Centennial Blonde, Pale Ale and they all seem to taste very good. I am just searching for "tweaks"
Thanks for the help and I hope that this does not incite a riot.
PRIMARY: Dirty Blonde
SECONDARY-Dry-hopping: Regal Pale Ale
SECONDARY-Dry-hopping: SNPA Clone
SECONDARY: Unknown Ale (Partigyle from RPA and SNPA)
BOTTLED / CONDITIONING: Bass Ale Clone
Conditioning and Drinking: MO-Fuggle SMaSH
Conditioning and Drinking: MO-Willamette
Do not mistake my kindness for weakness. I am kind to everyone, but when someone is unkind to me, weak is not what you will remember about me.
Last edited by brewkinger; 04-22-2013 at 03:57 PM.
Reason: added attachment