I've had a lot of helpful advice from many folks here, thank you. Here is the water I've got to work with in the PNW. Pretty damn soft, huh? My recent IPA has less hop punch than I like and a touch of a "band aid" aftertaste; But just a whisper of it. Wondering if the chloride level, though low, could cause this would explain why it's so slight. I want to eliminate it as well as really grab the hop essence (confessed hop head) and capture that clean, clear malt flavor and have it dance on the tip of my tongue!
So can I treat my water like it's RO or Distilled and build from there to get the profiles I need for any particular style? Any advantage to using 50% RO/ 50%
tap or any other ratio?
Thanks in advance for any input.
pH 8.0
Total Dissolved Solids (TDS) Est, ppm 75
Electrical Conductivity, mmho/cm 0.13
Cations / Anions, me/L 1.1 / 1.0
ppm
Sodium, Na 12
Potassium, K < 1
Calcium, Ca 8
Magnesium, Mg 2
Total Hardness, CaCO3 28
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 5
Chloride, Cl 5
Carbonate, CO3 3
Bicarbonate, HCO3 28
Total Alkalinity, CaCO3 28
"<" - Not Detected / Below Detection Limit
So can I treat my water like it's RO or Distilled and build from there to get the profiles I need for any particular style? Any advantage to using 50% RO/ 50%
tap or any other ratio?
Thanks in advance for any input.
pH 8.0
Total Dissolved Solids (TDS) Est, ppm 75
Electrical Conductivity, mmho/cm 0.13
Cations / Anions, me/L 1.1 / 1.0
ppm
Sodium, Na 12
Potassium, K < 1
Calcium, Ca 8
Magnesium, Mg 2
Total Hardness, CaCO3 28
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 5
Chloride, Cl 5
Carbonate, CO3 3
Bicarbonate, HCO3 28
Total Alkalinity, CaCO3 28
"<" - Not Detected / Below Detection Limit