Help with water profile

[C-RIZZ]

First, I know these questions are asked a lot; however, if anyone is willing to give me some advice on my specific water profile it would be greatly appreciated. I am brewing AG and want to see what needs to be added and at what levels to get my mineral character and mash PH in the ballpark of what is recommended. I have the PH strips to test during MASH, but they are highly inaccurate so I am ordering a better PH tester.

I have 52 PH Stabilizer, but have heard some very mixed reviews on this product.

Also, if anyone sees any big deficiencies/problem areas with my water please let me know

Below is my water numbers from Ward.

PH 6.8
Na: 17
Ca: 19
Mg: 4
CaCo3: 64
NO3-N: 0.1 (SAFE)
SO4-S: 6
Cl: 37
CO3: <1
HCO3: 34
CaCO3: 28

 

[Yooper]

Pretty nice water! I'm jealous.

Your water is nice, and probably only needs a bit of calcium chloride for most beers, or gypsum for hoppy beers.

I think for your case, following the basics in the "water primer" in the brew science forum would work great for you!

 

[C-RIZZ]

Awesome news!

I purchased a basic water filter I can attach to my incoming water to remove some of the chlorine, etc., but I’m thinking that will lower my mineral levels too much as I already seem to have fairly soft water. Maybe I should just leave it as is and follow the "water primer." Any thoughts?

 

[Yooper]

Awesome news!

I purchased a basic water filter I can attach to my incoming water to remove some of the chlorine, etc., but I’m thinking that will lower my mineral levels too much as I already seem to have fairly soft water. Maybe I should just leave it as is and follow the "water primer." Any thoughts?

I dont' think any home filter can remove those minerals, and you have low mineral water anyway.

If you have chloramines, a basic filter won't remove those so I'd check with your water supplier and find out if they use chloramines. They probably do.

Those don't boil off, so usually it needs to be removed with a campden tablet.