"Just one more question..."
I saw your post re. bitter water profile from a couple of years ago. I was wondering if we have a similar water profile? We probably do, hence my followup question, below.
Calcium low: 9.7 high: 32.7 average: 19.3
Magnesium low: 1.23 high: 7.52 average: 3.87
Sodium low: 6.0 high: 15.5 average: 9.8
Sulfate low: ND high: 33.8 average: 5.8
Chloride low: 8.3 high: 45.1 average: 18.5
Hardness, total: low: 30.9 high: 112.7 average: 64.0
I think that alkalinity is rather low at @ 35; I did a conversion for bicarbonate on the Bru'n Water site last night, but that data is on my other computer at home, and I won't be back until Thursday. However, if my recollection serves me it was also low at @45. It is worth noting that Bru'n says my water report is slightly out of balance, which makes sense given the range for some of the mineral values - however, it's still within tolerance to make some choices.
"I use what is recommended by Terry Foster in "Pale Ale"
For ordinary, special, or extra special, he recommands:
Ca 50 - 100
SO4 100 - 200
I shoot for Ca 75, SO4 150, CL 20 and am very satisfied with the results.
However, my water report says the Ca varies between 8 and 40 ppm, SO4 varies between 5 and 33 PPM, and Cl varies between 5 and 35 PPM, so I never really know what I'm getting, but I base my water treatments on the average and don't notice any batch to batch differences."
So my newbie-to-all-grain question is whether, for my first batch, I just add gypsum and calcium choride as recommended in the brewing-water-chemistry-primer
thread to bring my water up to what Terry Foster recommends, above?
FWIW, my hbsd recommended about a tsp. each of gypsum and un-iodized table salt as he considers our water "soft."
Sorry to stalk you, lol - but the above information re. Terry Foster was useful. No rush to reply - and don't feel that you have to.