extra_medium
Well-Known Member
i had a water analysis done and was told that i have:
1.5 ppm iron
21 calcium mgne
7.2 pH
320 TDS
i know that the iron is a major problem. what is the best way to eliminate that? this is well water and i have had no major issue brewing with it as it is, but i would like to elimate the iron. (it falls out during fermentation) it does not impact taste, but i still want it gone.
Thanks!
1.5 ppm iron
21 calcium mgne
7.2 pH
320 TDS
i know that the iron is a major problem. what is the best way to eliminate that? this is well water and i have had no major issue brewing with it as it is, but i would like to elimate the iron. (it falls out during fermentation) it does not impact taste, but i still want it gone.
Thanks!