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Hey Folks
I have been using RO and building water to a profile to suit my various brews for some time now.
My local brew club has finally posted my municipal water profiles, yes more than one.
We have two separate water sources, so my tap water could be one, the other, or a mix of the two.
Ca Mg Na SO4 Cl HCO3 pH
Well # 1 101 36 52 52 127 363 8.08
Well # 2 106 39 78 65 190 338 7.69
I would average the above numbers, and expect to be close to real world numbers for my tap water.
Mg and Na are way high compared to what I usually build to.
Would it make sense to cut this 50/50 with RO, and adjust the chlorides to sulfates to suit light hoppies, and dark malties accordingly?
Or should I just use this water as is and see how it pans out?
Thanks in advance,
Craigerrr
I have been using RO and building water to a profile to suit my various brews for some time now.
My local brew club has finally posted my municipal water profiles, yes more than one.
We have two separate water sources, so my tap water could be one, the other, or a mix of the two.
Ca Mg Na SO4 Cl HCO3 pH
Well # 1 101 36 52 52 127 363 8.08
Well # 2 106 39 78 65 190 338 7.69
I would average the above numbers, and expect to be close to real world numbers for my tap water.
Mg and Na are way high compared to what I usually build to.
Would it make sense to cut this 50/50 with RO, and adjust the chlorides to sulfates to suit light hoppies, and dark malties accordingly?
Or should I just use this water as is and see how it pans out?
Thanks in advance,
Craigerrr