Been reading about water. Some I understand, and the rest goes right over my head. I have used bottled Arrowhead water, and more recently a carbon filter from the tap. The beers I produce taste good to me, but wanted to tackle this whole water thing to see if I can improve my beer without of course having to sign up for intro to chem class. Below is my water report. It seems that it switches from two plants, Jenson and Meymouth. I think that some of the numbers are within appropriate range for brewing according to the Palmer book. Also, my understanding is that these ions don't mean much on their own, rather it's the mash pH that ultimatly matters correct? How do you test mash pH? Do you purchase a pH meter ($20 on amazon)? And or should I own something like a LaMotte test kit? If I owned a LaMotte kit and tested the water, how easily would I be able to alter the water profile (a dash of gypsum a pinch of calcium chloride)? Finally, can someone make heads or tails over this water report or is it just too vague? I was also looking up online classes on the topic. Anyone take one and find it helpful, like the one from craft beer & brewing - $10, or is it likely just an amalgamation of what's already dispersed online on the subject?
Ca+2 Jensen plant: average 33 (ppm), Meymouth plant average 77 (ppm)
Mg+2 Jensen plant: average 12 (ppm), Meymouth plant average 26 (ppm)
Alkalinity Jensen plant: average 94 (ppm), Meymouth plant average 118 (ppm)
SO4 -2 Jensen plant: average 95 (ppm), Meymouth plant average 258 (ppm)
Na+1 Jensen plant: average 89 (ppm), Meymouth plant average 105 (ppm)
Cl-1 Jensen plant: average 93 (ppm), Meymouth plant average 103 (ppm)
Hardness Jensen plant: average 129 (ppm), Meymouth plant average 300 (ppm)
pH Jensen plant: average 8.3, Meymouth plant average 8.1