Water Profile

[oasisbliss]

I am brewing all grain and would like to know per the water profile below if anyone would recommend using campden and/or 5.2 ph stabilizer?
any other suggestions?



Salt Lake City, UT

Calcium(Ca): 30.0 ppm
Magnesium(Mg): 17.0 ppm
Sodium(Na): 5.0 ppm
Sulfate(SO4): 12.0 ppm
Bicarbonate(HCO3): 252.0 ppm
PH: 7.9 PH

Notes
Salt Lake average water. High in bicarbonates, and moderately hard water.


Thanks

 

[mabrungard]

I don't doubt the water has high bicarb. But the ions don't balance very well. You need to revisit the water report information.

Don't even think about 5.2. Learn to use acid for your water adjustments. That is far more beneficial. IF the alkalinity is actually that high, phosphoric acid is the best choice for acid type.