Hey all-
I'm about to brew my first all grain batch and am still a little lost on the water question despite reading a bit about it on here and in Palmer's book. It seems like several of the paramaters of my local water are out of Palmer's suggested ranges--am I right in thinking that? Do I have to tailor the water to each specific style I make or can I get away with something like just pH 5.2 stabilizer? I'd like to make a pale ale to start
Here's my water report:
http://www.concordnet.org/pages/ConcordMA_Water/2012 Annual Water Quality Report.pdf
I'm about to brew my first all grain batch and am still a little lost on the water question despite reading a bit about it on here and in Palmer's book. It seems like several of the paramaters of my local water are out of Palmer's suggested ranges--am I right in thinking that? Do I have to tailor the water to each specific style I make or can I get away with something like just pH 5.2 stabilizer? I'd like to make a pale ale to start
Here's my water report:
http://www.concordnet.org/pages/ConcordMA_Water/2012 Annual Water Quality Report.pdf