Been a lot of talk on the forum concerning water lately and I’ve read it all intensely. Thanks everyone!
When I brewed extract I always used distilled water. The last batch I did AG (NB Nut Brown Ale) with charcoal filtered tap water and it came out extremely bitter with an off flavor I can’t really describe. The malt flavor is there but only underneath the bitter flavor.
My water report says I have pretty soft water but have a high SO4/CI ratio of 3.4 which is off the chart bitter. Go figure…
My next batch is going to be NB’s Phat Tyre and I want to get the bitterness and malt balanced. So I plugged everything into Bru’n Water and came up with this. How does it look?
Also it looks like I never want a negative RA value. Is that correct? Without the pickling lime my RA would be about -15. So do I need to add that to every beer I make to boost RA based on the grain bill?