I got my ward lab report back, I know how to use beersmith's water calculator, but if someone could help me with some estimations to compare calculations I would really appreciate it. Can you tell me if my water is worth using or should I go back to distilled?
What adjustments do I need to get a nice german profile?(Alt, Dunkel, bock. I know pils is really soft and probably doesn't need the same additions)
What adjustments do I need for a dark beer?
What adjustments do I need for a light beer?
I'm brewing an IPA, a saison, and a Flanders red this week. What adjustments would you recommend for this?
Should I adjust my sparge water after mash-in? What do you recommend adding?
Total Dissolved Solids (TDS) Est, ppm 133
Electrical Conductivity, mmho/cm 0.22
Cations / Anions, me/L 2.1 / 2.4
Sodium, Na 6
Potassium, K < 1
Calcium, Ca 26
Magnesium, Mg 7
Total Hardness, CaCO3 94
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 2
Chloride, Cl 3
Carbonate, CO3 6
Bicarbonate, HCO3 121
Total Alkalinity, CaCO3 109
Total Phosphorus, P 0.80
Total Iron, Fe 0.01
Thanks for your time