I've been brewing for about 6 years (about 4 All Grain), and have come to the conclusion that there are three important steps to getting good beer.
1 - Sanitation. This is easy, and should be the first thing any brewer does.
2 - Temperature control. This part is harder, takes more time and skill, but makes huge differences in every step of the process.
3 - Water Chemistry. This is the part I'm trying to get into...
I got the Ward Labs report with the following info:
pH - 8.0
Na - 4
K - 1
Ca - 18
Mg - 2
NO3-N - 0.2
SO4-S - 4
Cl - 6
CO3 - 3
HCO3 - 56
CaCO3 - 51
I'm trying to read through all the various posts and references to figure out what it all means. For the experts among you - am I screwed, or heading in the right direction? Thank you.