My cities water report doesn't say anything about the Bicarbonate or total Alkalinity, and I have trouble creating any hop flavor or aroma in my IPA's, but do get an astringent bitterness as described in Palmers book on page 39.
To eliminate this concen as well as removal of Chloramine and others I will try a batch of extract with distilled water. Palmer also states that enough Calcium and Magnesium will be in the extract for the yeast during fermentation, but I am not sure the extract will contain beneficial amounts of Sodium, Cloride and Sulfate. Does the Wyeast smack pack contain beneficial amounts of these three? Should I add Wyeast powdered nutrient along with the nutrient in the smack pack? Am I correct to assume that distilled water has zero percent of these minerals?
To eliminate this concen as well as removal of Chloramine and others I will try a batch of extract with distilled water. Palmer also states that enough Calcium and Magnesium will be in the extract for the yeast during fermentation, but I am not sure the extract will contain beneficial amounts of Sodium, Cloride and Sulfate. Does the Wyeast smack pack contain beneficial amounts of these three? Should I add Wyeast powdered nutrient along with the nutrient in the smack pack? Am I correct to assume that distilled water has zero percent of these minerals?