Hi guys, here is my water report for Cambridge, Massachusetts
. I'm just now beginning to turn my attention to water profiles after about 10 batches using straight tap water with camden tabs.
And pasted in here, some of the most relevant components:
20.8 – Ca
4.24 – Mg
25.7 – SO4
78.3 – Na
139 – Cl
47 – HCO3
8.98 – ph
I'm a novice, but this appears to be moderately soft, except that it has a high amount of Na and Cl ??
I made the switch to BIAB after the 4th batch and have had good results so far. I have not brewed anything wildly hoppy such as a West Coast IPA – but that is on my list as it's probably my favorite style. I did a Rye IPA (Bee Cave) that was very tasty, but I wouldn't have been disappointed by more of a hop profile. I've done an amber, brown, imperial stout still aging, a pumpkin ale ready to bottle, saison in bottles, dead guy clone, as well as some other experiments.
Most recently I added about .333 tsp gypsum to the boil kettle of an 8 gallon split batch of American Amber I brewed last week. I had not yet looked at the water report so I didn't want to ruin it by adding too much, but it seems as though I could have used a good bit more gypsum.
I'm just about to dive into some literature pertaining to water adjustments (as well as the discussions in this forum), but wanted to put this profile on the table for any comments – I would greatly appreciate them.
For what it's worth, a guy at the LHBS said he doesn't measure PH or treat the tap water. There are also several nanobreweries popping up in town but I don't know what they use for water, but I realize that you might need to adjust to do something more specific.