imperialist
Member
So I got the water profile from my town and it seems like I have decent brewing water to start with. My town for some reason doesn't test for Magnesium levels either, is that a major problem?
Calcium 18.6 mg/L
Alkalinity 44 mg/L as CaCO3
Hardness 46 mg/L as CaCO3
pH 7.71
Sulfate 5 mg/L
Sodium 37 mg/L
Chloride 79 mg/L
So after reading the sticky and the chapter in Palmer's book I'm thinking I need to raise my sulfate to around 80 mg/L which should be about 2 tsp per 5 gallon batch. I am really wondering how to lower the pH to the 5.2-5.4 range. It seems like my water isn't quite "soft" but isn't quite "hard" either. Can anyone help me out with what kinds of salt additions I should make to adjust my water for most beers. I don't think I'm advanced enough to start worrying about individual water profiles for each beer yet.
Calcium 18.6 mg/L
Alkalinity 44 mg/L as CaCO3
Hardness 46 mg/L as CaCO3
pH 7.71
Sulfate 5 mg/L
Sodium 37 mg/L
Chloride 79 mg/L
So after reading the sticky and the chapter in Palmer's book I'm thinking I need to raise my sulfate to around 80 mg/L which should be about 2 tsp per 5 gallon batch. I am really wondering how to lower the pH to the 5.2-5.4 range. It seems like my water isn't quite "soft" but isn't quite "hard" either. Can anyone help me out with what kinds of salt additions I should make to adjust my water for most beers. I don't think I'm advanced enough to start worrying about individual water profiles for each beer yet.