kcinpdx
Well-Known Member
My brewing has defintely improved over the past year and a half, (at hte cost of basement space and savings account...) but at times still has that home brewed taste. I am wondering if I need to look at water treatment, specifically to deal with the pH.
Ssytem / tech is as follows:
all grain, typically 5-10 gallons
Batch Sparge, no recirculation
can hit mash temps fairly accurately ,normally a bit on the low side (150 or so)
mostly APA, IPA, ESB's, but do an occasional stout or porter - currently fermenting a Steam
fermentation temps well controlled.
Any Portland area brewers routinely adjust their water?
Here is our water profile:
Primary Contaminant
Fluoride (F) <MRL
Secondary Contaminants
Chloride (Cl) 1.9
Fluoride (F) <MRL
Hardness (as CaCO3) 5.1
Sulfate (SO4) <MRL 3.7
Unregulated Contaminants
Alkalinity (as CaCO3) 8.5
Hydroxide (as CaCO3) <MRL
Carbonate (as CaCO3) <MRL
Bicarbonate (as CaCO3) 8.5
Carbon Dioxide, Free (CO2) 1.1
Carbon Dioxide, Total (CO2) 8.5
Calcium (Ca) 1.1
Cyanide (CN) 0.046
Magnesium (Mg) 0.6
Potassium (K) 0.2
Sodium (Na) 2.6
Ssytem / tech is as follows:
all grain, typically 5-10 gallons
Batch Sparge, no recirculation
can hit mash temps fairly accurately ,normally a bit on the low side (150 or so)
mostly APA, IPA, ESB's, but do an occasional stout or porter - currently fermenting a Steam
fermentation temps well controlled.
Any Portland area brewers routinely adjust their water?
Here is our water profile:
Primary Contaminant
Fluoride (F) <MRL
Secondary Contaminants
Chloride (Cl) 1.9
Fluoride (F) <MRL
Hardness (as CaCO3) 5.1
Sulfate (SO4) <MRL 3.7
Unregulated Contaminants
Alkalinity (as CaCO3) 8.5
Hydroxide (as CaCO3) <MRL
Carbonate (as CaCO3) <MRL
Bicarbonate (as CaCO3) 8.5
Carbon Dioxide, Free (CO2) 1.1
Carbon Dioxide, Total (CO2) 8.5
Calcium (Ca) 1.1
Cyanide (CN) 0.046
Magnesium (Mg) 0.6
Potassium (K) 0.2
Sodium (Na) 2.6