Originally Posted by mabrungard
The alkalinity can be surmounted with a minor acid addition, so its not really a problem. However, the sulfate content is a bit high for many lighter and malty styles. Then the need for dilution will be apparent.
That water could be a good starting point for hoppy styles!
Your brew club Foam Blowers gets nice recognition. Not sure if you had any brews that earned a medal in last year's brewers cup. If so, congrats!
I live in Fishers and wondered how similar the water compares to Carmel. I've not been able to find any info on Fishers water. Do you use Carmel's water when you brew? I recently brewed with local water in an IPA and added some phosphoric acid to help dilute the pH. I usually get water in gallon jugs from Kroger, but wanted to try to save a few bucks.