I'm brewing a stout tomorrow in West Seattle. From the annual water analysis I could find and somewhat make sense of, it seems Seattle water is very soft and could use a PH increase when mashing grains for a stout.
I have purchased PH papers and will test my mash water. My question is: if you have experience with Seattle water, what adjusting salts/minerals should I have on hand? What typical adjustments have worked for you for brewing darker beers in Seattle?
Any tips or advice for a 1st time PH adjuster?
Jknapp
I have purchased PH papers and will test my mash water. My question is: if you have experience with Seattle water, what adjusting salts/minerals should I have on hand? What typical adjustments have worked for you for brewing darker beers in Seattle?
Any tips or advice for a 1st time PH adjuster?
Jknapp