Recent content by ridinshotgun

I appreciate the discussion so far on this and I have one question.... I understand that the more important number you mention to look at is alkalinity but how does alkalinity relate to what we are trying to get. For instance if I am brewing a porter how does the alkalinity of my water...

Good thing I like my pale ales! I was planning on a brew next weekend and was looking at the calculators and adding a small amount of gypsum to help bitter the brew. I'll have to start thinking about how to modify the water since my next brew I was planning was a porter. :(

So I am on a well and got my Ward report back. No filters except sediment. What do you think about the numbers? Anything I should be aware of? Sodium, Na 4 Potassium, K 2 Calcium, Ca 7 Magnesium, Mg...

again

soon

It's on like Donkey Kong!