As I was listening to the Brew Strong show on water regions today, and reflecting on my own technique in regards to water and brewing so far (basically pouring it into the kettle and boiling it) I am wondering how many of you out there get really precise on the water you use with using Ph strips, adding gypsum, etc? As I said, I've just been using my (fairly hard) water, have no idea what the Ph or ppm of calcium or magnesium is. Is this something more important when I transition to AG? Am I inadvertently handicapping my efforts by not being more precise? Curious to hear what you all have done / are doing.
btw, I just Googled the water hardness in Calgary, and in my part of the city the average is mg/L CaCO 3: 209.66 and grains/gallon: 14.66. That's all Greek to me, however, according to the chart the site provides this puts it squarely in the "Hard" camp. (mg/L CaCO 3: 150 to <300 grains/gallon:10.5 to <21)
Thanks in advance!
btw, I just Googled the water hardness in Calgary, and in my part of the city the average is mg/L CaCO 3: 209.66 and grains/gallon: 14.66. That's all Greek to me, however, according to the chart the site provides this puts it squarely in the "Hard" camp. (mg/L CaCO 3: 150 to <300 grains/gallon:10.5 to <21)
Thanks in advance!