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I'm in Chicago's NW burbs and have Lake Michigan water that I have been using for brewing for about 16 years. I had Ward Labs test it in 2006 and again in 2009 and the numbers were almost identical. I've also had some other local brewers compare numbers and it always seems to be very close...

Notice: I did post this on Brew-Bros and also on NB so I apologize to anyone who may be seeing this for the second time. I'll admit that I am new to B-Water but I want to use it because I keep hearing people say that it gets them very close on pH and it takes away a lot of guesswork, etc...

Fellow Beerheads: I have been on a pH kick lately (see my other thread about pale beers) and I am looking for some specific information. For awhile now, I have been tasting commercial beers and wondering about certain characters they have and where it is coming from. It occurs to me that there...

We have been discussing this on another board and I want to bounce it around with you guys. I have an issue that I occasionally get on pale beers where the beer is harsh-tasting, grainy, husky, cloudy, etc. This does not happen on my amber or darker beers and it doesn't happen on all pale beers...

We're having a conversation on another board and I wanted to bounce this around over here too. My source water (Ca 34, Mg 12, Na 13, Cl 21, SO4 27, Bicarb 138) is nice but has quite a bit of bicarb when compared to the other numbers. This comes into play when making something softer like a...

My water numbers: Ca 34 Mg 12 Na 13 Cl 21 SO4 27 Bicarb 138. That bicarb is the only number that is out of whack for me and I get around it by diluting with distilled water. I'm not sure I have ever asked this question or asked it this way but here goes: Do the effects of high(er)...

Kids: I have been playing with water, mostly diluting with distilled to get my bicarb down and then adjusting chloride and sulfate with CaCl and gypsum based on style. One area I have neglected was Na. I only have about 13ppm of Na in my water and by the time I dilute (anywhere from 25% to...

Gang: I have a couple of beers that were made in the past few months that have a very sharp, harsh finish. The beers look good, smell good and taste good until you swallow and you get this really dry & sharp finish on your tastebuds. I had an issue once where my water filter cartridge coughed...

I was having a conversation with some IPA brewers who said they like to get their sulfate levels into the 250-350ppm levels. I asked if they were adding gypsum to the kettle and some were but others said, "No, just the mash and sparge water". I asked how on Earth their pH could be lined up in...

I have been on an odyssey over the past couple of years attempting to get the right water profiles for various styles. I recently found out that some bulk RO water I was using was not as low in TDS and bicarbonate as I thought so from now on I will be using distilled water to dilute my...

I wanted to post this here and see if any of the waterheads thought that some good info could be gained from this experiment. I posted the THREAD in the GENERAL forum but feel free to make comments here as it's probably more relevant. I know Martin commented on the NB forum so big ups to him...

First, I get bulk RO water from my local grocery store for 49¢ a gallon. I had no idea what was in it (I was using it to dilute bicarbonate in my tap water) so I sent a sample to Ward Labs. I doubt this will help many people because I assume all of these machines are different from each other...

Guys: I don't post much here but I have a question for you. I have been brewing since 1999 and make a bunch of styles with my water but I can't seem to get a good, overall handle on something like a Czech Pils or other pale-colored beer and I assume it's the water. I have tried. God knows I...