dmcclain
Member
I don't have the entire profile, yet. I have emailed the local utility and this is what I have so far...
Soduim 116
Calcium 43
Magnesium 100+
Alk 224
PH 8.0
I know I can change the PH, but the Mag level is what has me worried. Is there anything I can do to lower it? What is the effect of Magnesium on my brew? I'm just now looking at water chemistry after switching to all grain brewing a few months ago. I have 5 batches brewed with this water. An IPA that wasn't bad for my first AG and I didn't notice any off flavors. A Cream Ale that has a bit of a bite at the end (i'm guessing mash ph) and IPA, Stout and Cream that haven't been tapped yet. Thanks for any help or advice you can offer.
Edit... I have added Campden to my last 3 batches (untapped so far) as I found out that there is chloramine in the water as well. I don't know how this effects the numbers above, but felt it might be pertinent.
Soduim 116
Calcium 43
Magnesium 100+
Alk 224
PH 8.0
I know I can change the PH, but the Mag level is what has me worried. Is there anything I can do to lower it? What is the effect of Magnesium on my brew? I'm just now looking at water chemistry after switching to all grain brewing a few months ago. I have 5 batches brewed with this water. An IPA that wasn't bad for my first AG and I didn't notice any off flavors. A Cream Ale that has a bit of a bite at the end (i'm guessing mash ph) and IPA, Stout and Cream that haven't been tapped yet. Thanks for any help or advice you can offer.
Edit... I have added Campden to my last 3 batches (untapped so far) as I found out that there is chloramine in the water as well. I don't know how this effects the numbers above, but felt it might be pertinent.