I just got my water profile today from my city and could use some advice. I have 2 all grain batches fermenting right now, I have taken samples after primary fermentation is up and am still getting what I think is phenols. I used potassium metabisulfite in my brew water, but I sanitized with star-san mixed in tap water, which may have left enough chloramine to ruin my beer. Here are my numbers from the city water department. This is somewhat unrelated to the chloramine issue, but what do you suggest I can do to optimize my water. These are some numbers from the city water department (Garland, TX):
Calcium 57.7
Magnesium 4.72
Sodum 32.3
Potassium 5.23
Bicarbonates 113
Carbonates 0
Sulfate 64.8
Chloride 35
Total Alkalinity 113
Noncarbonate Hardness 71
Total Hardness 184
Chlorine residual 3.05
pH 7.77
Can someone translate all this for me. It would really help since I am pretty new to all grain and water chemistry. Thanks
Calcium 57.7
Magnesium 4.72
Sodum 32.3
Potassium 5.23
Bicarbonates 113
Carbonates 0
Sulfate 64.8
Chloride 35
Total Alkalinity 113
Noncarbonate Hardness 71
Total Hardness 184
Chlorine residual 3.05
pH 7.77
Can someone translate all this for me. It would really help since I am pretty new to all grain and water chemistry. Thanks