Yeah, I know there have been a lot of these posted recently so I appreciate your patience but I just received my Ward Lab report this evening as well. I got the complete test on two samples:
First Sample: Tap Water
Total Alkalinity, CaCO3 99
Total, Hardness CaCO3 161
F 1.22 (no bearing on the beer, I know, I was just curious)
Fe <0.01 (just curious)
Second Sample: Tap Water run through a Brita Filter
Total Alkalinity, CaCO3 13
Total, Hardness CaCO3 37
So based on reading the advice in other threads on the subject I think I'm okay just to go with my tap water and adjust as necessary. Correct me if I'm wrong but my most important adjustments would be to Ca, SO4, and HCO3.
I'm going to be brewing an ESB and just as an exercise I popped these values (for the tap water) into Beersmith and compared it to London water. If I added a gram each of Gypsum, Table Salt, Epsom Salt, and Baking soda it would get me very close to that water profile with the exception of Sodium which would still be 41 ppm lower than that water profile.
Also I've seen many recommendations to add Campden tablets to the water to eliminate Cloromides (sp?). Does this have an impact on any of these numbers?
Any thoughts on the profile and my assumptions (actually wild ass guesses) would be appreciated.