fluketamer
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i am slowly venturing into water. 
i see some recipes mention to add gypsum for example regardless of your water profile. i always add 4 oz of sour malt to my light grist beers .
i only test ph while brewing. i never got my water tested.
i have a water report from my zip code.
would it be worth going on this report in lieu (whos he) of testing?
General NYC Water Profile (unfiltered):
like for example if i was to add lets say 3 grams of sulfate (gypsum) could it mess up the beer, if the sulfate is already high enough or it cant hurt?
does everyone test or do they go by there municipal report at all?
thanks in advance

i see some recipes mention to add gypsum for example regardless of your water profile. i always add 4 oz of sour malt to my light grist beers .
i only test ph while brewing. i never got my water tested.
i have a water report from my zip code.
would it be worth going on this report in lieu (whos he) of testing?
General NYC Water Profile (unfiltered):
- Calcium (Ca²āŗ): 10-30 ppm (low, soft water).
- Magnesium (Mg²āŗ): 2-8 ppm (very low).
- Sodium (Naāŗ): 5-15 ppm (low, acceptable).
- Chloride (Clā»): 10-30 ppm (low).
- Sulfate (SOā²ā»): 5-20 ppm (very low).
- B/S Ratio: Undefined.
- Alkalinity (as CaCOā): 15-40 ppm (low, minimal buffering).
- pH: 6.8-7.2 (near neutral).
- Total Dissolved Solids (TDS): ~50-100 ppm (soft, low mineral content).
- Chlorine/Chloramine: Present (0.5-1.5 ppm chloramine, used for disinfection).
like for example if i was to add lets say 3 grams of sulfate (gypsum) could it mess up the beer, if the sulfate is already high enough or it cant hurt?
does everyone test or do they go by there municipal report at all?
thanks in advance