Does filtering brew water have impact on profile?

Or does a Brita Faucet filter just basically remove chlorine??

I'm using Palmer's water adjusting spreadsheet for the first time and I don't know if I need to factor in the fact that I will be filtering the tap water that I use and if I need to adjust any of the other numbers in my profile because of this.

Anyone?

One of the members in my club sent a filtered and unfiltered sample to Wardlab and the filter removed very little by way of mineral ions.

Unfiltered:
Sodium (Na) 30
Calcium (Ca) 36
Magnesium (Mg) 11
Total Hardness (CaCo3) 136
Sulfate (SO4-S) 17
Chloride (Cl) 52
Carbonate (CO3) < 1
Bicarbonate (HCO3) 76
Total Alkalinity (CaCO3) 62


tap water was sampled post sediment/charcoal filter.
Sodium (Na) 29
Calcium (Ca) 32
Magnesium (Mg) 11
Total Hardness (CaCo3) 126
Sulfate (SO4-S) 14
Chloride (Cl) 50
Carbonate (CO3) 9
Bicarbonate (HCO3) 70
Total Alkalinity (CaCO3) 72

Was that with a normal Brita type filter or some other filter? Interesting nonetheless.

That is more impact on the profile then I would have guessed. That makes building water a little more confusing.

He used one of those whole house canisters with a 2x10" carbon filter in it. I don't think it makes anything confusing. Just assume it drops your carbonate and hardness by 5-10ppm as a rule.

When you add Calcium Chloride or Gypsum to your water, does it matter when you add it. Like if I filter my water for the mash and let it sit out the night before I brew, can I add the CC and Gypsum that night or should I wait until the next day when they are heated or what?? I've never adjusted my mash water before.

Thanks.

It's got to go right into the mash when the pH has been lowered. I dough in, then stir in the salts.

I use http://www.watermillexpress.com/ water and make sure a do a 15-30 minute acid rest at 99F~108F.

So far, there has been nothing unusual about my brews that couldn't be explained by stupid mistakes [old/not enough hops made my hefe taste like a BMC (also overcarbed), demerara sugar for priming make my tripel taste fruity (tasted perfect before bottling), 8-hour mash made my porter more bitter than I'd wanted (but /very/ fulll-bodied, so good in the end)].