I can tell that Stone's water is higher in sodium, but also thought the sulfate would be higher. I think the thing my IPA's have been missing is sulfate...I tend to not go much above 100ppm. I should actually try 150-200ppm in a recipe I know and see if it makes the hops "pop" a little more. Thoughts?
go for it.!
Really? I remember the last time or two I was in Vegas I tasted the water and thought it actually had a decent enough taste that it could be used for brewing, unlike the hard and heavily chlorinated water here in Dallas.
Not sure if Reno and Vegas are similarly sourced, but I annually go to Reno for business and visited a brewpub there 2 years ago (BJ's?? - can't remember) and 2 of the beers tasted like I had pennies in my mouth. I questioned the assistant brewer, who sat down and had one with me, and said that "yeah, it does...when I made that batch the RO filter was down, so I just said 'f' it and brewed, bro!"