maitiu_seamus
Member
Hi, All,
I plan on attempting my first all-grain brew this weekend. In my preparations for it I've come across the issue of water and how it affects the outcome of the brew. I'm really struggling to understand this. According the the water analysis in my area in Maine I have soft water (Calcium=4, Magnesium=1, Alkalinity as CaCO3=9, Sodium=12, Chloride=9, Sulfate=3... all in mg/l). I'm wanting to brew a harvest belgian, copper in color (11 or 12 SRM) but I have no idea if my water is appropriate for that.
What kind of problems am I going to run into while brewing with 'soft water'?
How do I remedy it?
Can anyone help me to understand where my pH, alkalinity, and hardness levels should be for the best brewing?
Regards, M
I plan on attempting my first all-grain brew this weekend. In my preparations for it I've come across the issue of water and how it affects the outcome of the brew. I'm really struggling to understand this. According the the water analysis in my area in Maine I have soft water (Calcium=4, Magnesium=1, Alkalinity as CaCO3=9, Sodium=12, Chloride=9, Sulfate=3... all in mg/l). I'm wanting to brew a harvest belgian, copper in color (11 or 12 SRM) but I have no idea if my water is appropriate for that.
What kind of problems am I going to run into while brewing with 'soft water'?
How do I remedy it?
Can anyone help me to understand where my pH, alkalinity, and hardness levels should be for the best brewing?
Regards, M