JJWP
Well-Known Member
Hey Everyone,
I'm new to the forum (and somewhat new to homebrewing - just got into all grain after 6 or so extract batches). I hope the Ingredients area is the right place to post this thread, if not let me know. I've looked everywhere but haven't seen anyone address this specific topic
My question: Does anyone out there live in Chicagoland and brew using the local Lake Michigan tap water? I started out buying distilled water at the grocery, but am not a big fan of adding ten bucks in cost to every brew. Not to mention my first all grain attempts where I miscalculated my water needs and had to use tap water (I boiled) to top off. Not fun.
So -I'm wondering if there is anyone on here that has used the Chicago water in their brewing with good success? I haven't attempted to modify the water profile yet as I don't yet have a good reliable fine measurement scale to measure out small adjustments and the like. Also, I found a copy of the local water report (I think from 2007) online, but it didn't have as much info as I expected to find. Seemed more concerned with levels of potentially health hazards than general water profile characteristics.
If there aren't any Chicagoans out there, maybe some of you have used your local unmodified water with good results?
Thanks in advance for any help - I already owe a lot to the folks on this forum. Learned a lot from you all so far.
jjwp
I'm new to the forum (and somewhat new to homebrewing - just got into all grain after 6 or so extract batches). I hope the Ingredients area is the right place to post this thread, if not let me know. I've looked everywhere but haven't seen anyone address this specific topic
My question: Does anyone out there live in Chicagoland and brew using the local Lake Michigan tap water? I started out buying distilled water at the grocery, but am not a big fan of adding ten bucks in cost to every brew. Not to mention my first all grain attempts where I miscalculated my water needs and had to use tap water (I boiled) to top off. Not fun.
So -I'm wondering if there is anyone on here that has used the Chicago water in their brewing with good success? I haven't attempted to modify the water profile yet as I don't yet have a good reliable fine measurement scale to measure out small adjustments and the like. Also, I found a copy of the local water report (I think from 2007) online, but it didn't have as much info as I expected to find. Seemed more concerned with levels of potentially health hazards than general water profile characteristics.
If there aren't any Chicagoans out there, maybe some of you have used your local unmodified water with good results?
Thanks in advance for any help - I already owe a lot to the folks on this forum. Learned a lot from you all so far.
jjwp