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We're lucky here: Our water department gives us the information we need for brewing, that is, the calcium, magnesium, sodium, alkalinity, bicarbonate, chloride and sulfate. I guess they got tired of people like me calling up and asking them for it. Until you get that info, you're really shooting in the dark. Chloride 12 ppm (mg/l) is very low, the normal range for brewing water should be 50 - 150 ppm.I got a hold of the water report...boy, there are a lot of squiggly things on there. One of them that I managed to decipher is chloride 12mg a litre. No ions that I can make out. Mostly it seems a safety report though. Still gives me an idea.