kchomebrew
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- Jan 11, 2011
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I've never used brewing salts as I've been told the water profile for Kansas City, MO is pretty good for brewing most any style. I've only used campden tablets to knock out the chlorine/chloramine on past brews. As I've progressed in home-brewing, I'm certainly becoming more interested in water profile and fitting it to a style with appropriate additions. I'm using Bru n' Water software and finding it difficult to get a clear idea on what I need to add because the KC, MO water report doesn't show everything I need to know.
I went ahead and ordered a test kit from Ward Labs and once it arrives I'll send it off. I'll share the results on this thread when I receive it back (I'm on Jackson County - KC, MO water for those in the same boat).
Water profile for Kansas City, MO is posted here:
https://www.kcwaterservices.org/wp-content/uploads/2013/05/wqr2013.pdf
What are your thoughts on this water ? Specifically, what additions would you recommend for hoppier profile beers, belgian styles (specifically saison, wit, pale), darker styles, lighter styles (kolsch, blonde), and wheats.
I also read a good article here:
http://byo.com/stories/issue/item/310-brewing-water-tips-from-the-pros
and here
http://www.themadfermentationist.com/2008/09/i-think-that-water-treatment-has-made.html
Appreciate any advice if you brew with a similar water profile. Otherwise, I guess I'll try to figure it out on my own and post what I learn on this thread. Thanks !
I went ahead and ordered a test kit from Ward Labs and once it arrives I'll send it off. I'll share the results on this thread when I receive it back (I'm on Jackson County - KC, MO water for those in the same boat).
Water profile for Kansas City, MO is posted here:
https://www.kcwaterservices.org/wp-content/uploads/2013/05/wqr2013.pdf
What are your thoughts on this water ? Specifically, what additions would you recommend for hoppier profile beers, belgian styles (specifically saison, wit, pale), darker styles, lighter styles (kolsch, blonde), and wheats.
I also read a good article here:
http://byo.com/stories/issue/item/310-brewing-water-tips-from-the-pros
and here
http://www.themadfermentationist.com/2008/09/i-think-that-water-treatment-has-made.html
Appreciate any advice if you brew with a similar water profile. Otherwise, I guess I'll try to figure it out on my own and post what I learn on this thread. Thanks !