The water chemistry stuff gives me a headache so I've taken the path of least resistance and just ignored it. In 20+ batches, I've made some really good beer and some that was nothing more than drinkable but those I attribute to just poorly thought out recipes and execution. Who knows how a little attention to water would have changed my perceptions of my beer?
I did recently obtain a water profile and compared it to Palmer. Everything is pretty much well within specs for brewing but what I take away from Palmer is that if I'm brewing very light colored beers, I should be diluting with half distilled water. If you ask me why, I couldn't tell you off the top of my head but that's because all I'm looking for is the minimum info I need without going into a lot of technical detail that's over my head anyway.
Bottom line - when I brew something with less than about 7 SRM, I'll be getting a few gallons of distilled water.
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