I have been brewing for the last year using this water in the attached report. My beers have been great, even scored some great numbers in competitions. Its Sparklets water that is delivered to my office that we use in the water cooler. It tastes great. But, I have this notion in the back of my head about my water. What if my water was better? How would it change the finished product? In my APA's and IPA's I always add some gypsum salt because that's the "norm", but i'm not sure if its needed. Every time I do ad gypsum I end up with beer stone in the fermenter which is a mother to remove. Any thoughts on deciphering this report would be much help. Thanks again for all the awesome threads!
The ND stands for NOT detected, and the number after it is the allowable amount by FDA. Most of the compounds are labeled as ND.
View attachment Water report smart draw.pdf
The ND stands for NOT detected, and the number after it is the allowable amount by FDA. Most of the compounds are labeled as ND.
View attachment Water report smart draw.pdf