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Chicago Water Questions

I’m getting ready to finally break my 1 1/2 year hiatus from brewing. I moved to Chicago (part of the reason for the hiatus) and I wanted to see if there’s anyone on this board that could tell me if they’re making any major modifications to their water. I typically brew IPAs / PAs and am an all-grain brewer.

I’m in the Gurnee / Grayslake / Warren Twp area and from what I understand we’re getting the water from Lake Michigan and it’s fairly good brewing water, but it does have some Chlorine (not Choramine) that I’m planning on using campden for. Are there any other anomalies for Chicagoland water that I should consider for my IPAs and PAs? I am planning on getting a Ward report, but am hoping to brew this weekend and won’t have it back in time.

A brewer at Flossmoor Station (South suburbs, on Chicago water) told me he didn’t do anything to his water, other than adding some gypsum to beers with roasted grains. I’ve been doing the same and have been happy with my results.

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