Hi all,
I've been brewing for 5 years, all-grain for two. I recently moved to my new house in Maplewood, NJ, and just received the analysis of my new tap water:
All units PPM.
I've been playing with Bru'nWater and EZWater for a few days, and it seems like there's a few directions I could go with this (including a 50-100% dilution with RO).
I've done one extract brew with this water as-is (just to get back on the horse; I hadn't brewed for several months because of the move), a DFH 60-minute clone, and the hopping tastes "wanky." "Under-expressed" might be a more descriptive term.
I'm planning to brew a Vienna+Hallertau SMaSH (10# + 3 0 oz) in the next few days. I do five gallon batches using a basic round 10-gallon cooler MLT, infusion mash, batch sparge.
Any advice on what to do with the water chemistry? Any thoughts will be much appreciated.
Cheers,
Greg
I've been brewing for 5 years, all-grain for two. I recently moved to my new house in Maplewood, NJ, and just received the analysis of my new tap water:
- pH: 7.7
- TDS: 328
- conductivy: .55
- Cations / Anions: 5.9/5.7
- Sodium: 40
- Potassium: 1
- Calcium: 57
- Magnesium: 15
- Total Hardness CaCO3: 205
- Nitrate NO3-N: 1.0
- Sulfate So4-S: 16
- Chloride: 80
- Carbonate: <1
- Bicarbonate 144
- Total Alkalinity CaCO3: 118
- Phosphorus: .47
- Iron: <.01
All units PPM.
I've been playing with Bru'nWater and EZWater for a few days, and it seems like there's a few directions I could go with this (including a 50-100% dilution with RO).
I've done one extract brew with this water as-is (just to get back on the horse; I hadn't brewed for several months because of the move), a DFH 60-minute clone, and the hopping tastes "wanky." "Under-expressed" might be a more descriptive term.
I'm planning to brew a Vienna+Hallertau SMaSH (10# + 3 0 oz) in the next few days. I do five gallon batches using a basic round 10-gallon cooler MLT, infusion mash, batch sparge.
Any advice on what to do with the water chemistry? Any thoughts will be much appreciated.
Cheers,
Greg