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Old 04-22-2013, 03:57 PM   #1
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Default I have searched and read and re-read...

I have chemistry on the brain from trying to wrap my head around water chemistry.
Up to this point, I have used my well water and had good results.

But I just want to better understand what is going on with the mash pH and everything that goes along with it.

My water profile from Ward Labs is attached and I just want to have the more experienced members take a look at it and see if everything looks acceptable.

Anything that I should address and more importantly how do I address it?

It seems like it is a chase your tail game with water adjustments. Add some X to alter one component BUT that also alters another. Add Y to address this and then something else gets wacky.

Is there a particular kind of beer that I should stay away from with unadjusted water?

Is there a kind of beer that I am best suited for?

I have made Irish Red, Brown Ale, Centennial Blonde, Pale Ale and they all seem to taste very good. I am just searching for "tweaks"

Thanks for the help and I hope that this does not incite a riot.

File Type: pdf WaterProfile.pdf (26.1 KB, 39 views)
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Old 04-22-2013, 05:47 PM   #2
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Originally Posted by brewkinger View Post
Up to this point, I have used my well water and had good results.
If it ain't broke...
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Old 04-22-2013, 05:55 PM   #3
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From the looks of it you have hard water, but it's not that bad.

Generally, hard water can add a little bitterness and is good for IPAs and saisons. Pilsners and other lighter-bodied beers benefit more from soft water.

Limited bits of knowledge, but I hope that helps. I started diluting my own water, which is around 7.6, with some distilled water which has a tendency to be soft. Whether or not this makes a difference, I haven't been able to tell just yet.
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