I do appreciate that, however the advice I was given by local HB guys is that our water doesn't need a ton of adjustment. On top of that my local water reports that are available online are pretty rudimentary. No mention of ppm of minerals. Just pH and contaminents. Wouldn't you want to adjust water chemistry to an endpoint rather than blindly?

This post was edited on 2/6/19 at 10:59 am

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Posted by CarRamrod

Spurbury, VT

Member since Dec 2006

57472 posts

Posted on 2/6/19 at 11:06 am to puffulufogous

you in nola?

quote:
our water doesn't need a ton of adjustment.

if that is the case i would just go buy 10 gallon jugs of distilled water from walmart for 10 bucks. and build your water from scratch. but you would need the minerals. if you dont have that then idk what to tell you.

When ih ave trained new home brewers, the first big step to improving your beers is going from extract to all grain. And IMO the next big step is Water Chemistry.

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Posted by BugAC

St. George

Member since Oct 2007

52919 posts

Posted on 2/6/19 at 11:56 am to puffulufogous

quote:
Wouldn't you want to adjust water chemistry to an endpoint rather than blindly?

I do. I use BR Water as my base and add my salts there. The recipe you provided has the desired range they use. I use beersmith to determine my water chemistry, but you can also go to brewersfriend.com and go to the advanced water chemistry tool and plug away.

And there should be a water report available. Contact a local homebrew club in the area, they may have one. Or do like Ramrod suggested and go RO water or distilled.

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