I live in N. KY and I’m looking for some advice from Cincy brewers about their water treatments for darker beers (Porter/Stouts). I’ve been successful in making porters and stouts by adding the roasted grains with bout 20 minutes left in the mash (I batch sparge), but have heard many times from brewers who don’t worry at all about water chemistry in our area and make very good dark beers without additions. While mine have been good, I know they can be better and I’m wondering if I worry too much about water.
FWIW, I always carbon filter, but I usually just use gypsum and CaCl in the mash and kettle depending on the style (hoppy/malty). And I try to refrain from chalk/lime/baking soda additions as often as possible. We have an ever-changing water supply in this area.
So, for those of you in the area, how do you handle water for your dark, roasty beers?