I thought, seeing as I have just moved to AG brewing, I should pay more attention to my water.
Turns out I was able to download a report for my area (in UK), which showed the Alkalinity, calcium, magnesium, sodium, sulphate and chloride. I have purchased a ph tester and will be looking to try and get my beers in the correct ph range, depending on the style I'm brewing.
I found this site quite handy - Professional Brewing Aids Information
- as it shows the ranges for calcium and alkalinity per style.
This seems like a potentially intricate subject, but isn't something I want to get too hung up on. If I can add the relevant carbonate reducing / calcium increasing salts to each lot of brew water and mash, I should be able to draw up a table of what additions I need per 5/6 gallon brew for each water type.
Is this something you guys have all calculated, or have some of you not found it necessary or used trial and error?
Also, the above site suggests using campden tablets in brewing water to remove chlorine and chloramine. Again, this is something I haven't done up until now, but they have made it sound like this should be regular practice for all brews. Is this something other AG brewers do as standard?