I am going to use RO water from a grocery store and am just wondering if I input anything on the water profile.
What you wind up with depends on where you start. I see from my TDS meter that ions are reduced about 90% - I measure tap water at 135 ppm and RO water at 12. It varies: In Winter, I get 6 ppm from my RO filter. I suppose I could have my water tested but when the sum of all of them is 12 (and there are 6 to begin with), I get more variance measuring the salts than from the water itself.
I am going to use RO water from a grocery store and am just wondering if I input anything on the water profile.
Translated in EnglishAlguien a tratado de adaptar las recetas al agua y considerar esta como terroar. (como en el vino)?
I prefer not to touch my water and take advantage of the river's meltwater supply. Only filter with activated carbon, I control Ph and if I need more foam I increase Carapilis and adjust the amounts of the malt.
Saludos