I am preparing to do my first all-grain batch (going to be BIAB). I am wanting to use my tap water and I am pretty sure I need to treat it. I have read Palmers guide and input the values from my water report into his spreadsheet.....and I am a little lost.
What I want to know is; what is the easiest way to make sure my mash ph is at the right levels to make good beer. I am aware that different styles require different levels of different minerals, I am mainly concerned at this point with having mash water that will do what it needs to do.
Water Report (Relevant stuff in very bottom right)
Planned Recipe
Thanks for any and all help, I'm sure this topic has been covered before but I could not find the answer I was looking for, sorry If it is already out there.
What I want to know is; what is the easiest way to make sure my mash ph is at the right levels to make good beer. I am aware that different styles require different levels of different minerals, I am mainly concerned at this point with having mash water that will do what it needs to do.
Water Report (Relevant stuff in very bottom right)
Planned Recipe
Thanks for any and all help, I'm sure this topic has been covered before but I could not find the answer I was looking for, sorry If it is already out there.