Hello! I have never been much of one to mess around with my my brewing water, but it’s about time to get started! I am going off of the water report for my city and my Sulfate level seems pretty high compared to what I am aiming for in Bru’n Water. I’ve read that this is ok for highly hopped beers. Is it ok for different styles, such as the brown ale I am brewing up this weekend, or should I dilute? :cheers:
Can you post your water profile?
How high is it? I Would be more concerned with getting the correct mash ph, then ion content second. There is a tab that you can use to set a dilution rate(with r/o or distiled) adjust it to like 20% and see where that gets you and go from there.
Here is the report I am going by: http://screencast.com/t/glCjSesPyt
The profile I am aiming for is Brown(Balanced) in Bru’n Water. I think I may have come close when diluting at 50%. But I am just unsure of myself since this is my first go at it.
This is what I came up with after going over the spreadsheet for quite a while! http://screencast.com/t/szGV6boBf8
That’s up there - but not unreal. It will enhance the dryness of the beer and increase hop presence. I’d roll with it. Maybe increase the chloride ion a bit to try to boost the malt presence. More important, get your mash and kettle pH in line, and fine tune the flavor ions later.
Your water looks close to mine just not as bad. I would go with what you got. You could do like porkchop says bump up the chloride a little to help bring the malt out a little, or try and dilute even more to get the sulfate down more. But keeping the ph in line is the most important. Good luck I’m sure it will turn out good.
Thank you guys!
