Water Profile at my House

[TeezNutz]

I am getting more and more calculated on my approach and want to start treating my water correctly to match my beers.

Can someone help disseminate this information for me? Typically I brew IPA's, IIPA's, pales, stouts, brown ales, etc. Gonna branch into lacto brewing eventually but slowly working my way there.

 

[Yooper]

From what I can tell, it looks like pretty good water for brewing. The calcium is low, but can be brought up when you add calcium chloride and/or gypsum.
Some of the numbers have a huge range under "detected", like alkalinity, so that makes it hard to guess at any given moment how to estimate a mash pH.

 

[TeezNutz]

From what I can tell, it looks like pretty good water for brewing. The calcium is low, but can be brought up when you add calcium chloride and/or gypsum.
Some of the numbers have a huge range under "detected", like alkalinity, so that makes it hard to guess at any given moment how to estimate a mash pH.

Thank you so much, I thought that was the case as my beers have always seemed to hit the target mouthfeel and taste. I have not noticed a huge taste issue but also can't say I have done RO vs. tap water. Future experiment for myself I guess.

I do add calcium chloride and gypsum based on Brewer's friends suggestions - I have input my water profile there but not sure it actually uses that to adjust...

I think I add 4g calcium chloride ang 5g gypsum. As well as 6mL phosphoric acid.

 

[iamninjabob]

the apartment homebrewer on youtube has a really great vid on water chemistry and there's a whole section on breaking down your results. I use RO water because I got tired of the math.

< highly recommend if you want help reading that nonsense tho