Just got my profile from Ward today:
pH 7.1
Total Dissolved Solids (TDS) Est, ppm < 6
Electrical Conductivity, mmho/cm < 0.01
Cations / Anions, me/L 0.8 / 0.5
ppm
Sodium, Na 5
Potassium, K 2
Calcium, Ca 8
Magnesium, Mg 2
Total Hardness, CaCO3 28
Nitrate, NO3-N 0.3 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 10
Carbonate, CO3 < 1
Bicarbonate, HCO3 < 1
Total Alkalinity, CaCO3 < 1
"<" - Not Detected / Below Detection Limit
Now i have some questions... is water profile only important during the mash? Do most people adjust their sparge water too?
My thought was to use a calculator to show me salt additions to add to my strike water and then heat, and strike... am i not thinking correctly?
And while I am at it, is my water bad for a certain type of beer without correcting it? My numbers seem to be a lot lower than most others i have seen online.
pH 7.1
Total Dissolved Solids (TDS) Est, ppm < 6
Electrical Conductivity, mmho/cm < 0.01
Cations / Anions, me/L 0.8 / 0.5
ppm
Sodium, Na 5
Potassium, K 2
Calcium, Ca 8
Magnesium, Mg 2
Total Hardness, CaCO3 28
Nitrate, NO3-N 0.3 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 10
Carbonate, CO3 < 1
Bicarbonate, HCO3 < 1
Total Alkalinity, CaCO3 < 1
"<" - Not Detected / Below Detection Limit
Now i have some questions... is water profile only important during the mash? Do most people adjust their sparge water too?
My thought was to use a calculator to show me salt additions to add to my strike water and then heat, and strike... am i not thinking correctly?
And while I am at it, is my water bad for a certain type of beer without correcting it? My numbers seem to be a lot lower than most others i have seen online.