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Topics - matt.critchlow

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Ingredients / Water adjustments
« on: January 24, 2011, 02:10:05 PM »
Hi,

I'm getting started on all grain and trying to make some sense of all the information on this forum and others regarding making the water adjustments necessary for a certain style. Based on my water report, my numbers are below. As far I can tell, I'm in the ballpark enough to brew IPA's/Ambers without much trouble. My concerns are my high Chloride, Sulfate and Alkalinity numbers. It seems I might need to dilute with distilled water to do stouts/porters. Would you all agree?

my water report: http://olivenhain.com/files/docs/publications/WEB_OMWD_CCR2009.pdf

Starting Water (ppm):         
Ca:   61     
Mg:   24     
Na:   95     
Cl:   110     
SO4:   200     
CaCO3:   120
PH: 8.8

Cheers,

Matt

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