[quote=“Flapjack_Peso”]I have been extract brewing for a few years now and want to jump to all-grain. The only thing that holds me back is the seemingly compex act to balancing water chemistry to beer styles. Though I am sure it is far easier to do than I’m making it out to be, just how important is the water profile for all grain beer?
As long as my water is good to drink and doesn’t taste funny, will it still make all-grain beer as good as my extract? Will not fine-tuning my water lead to terrible beer, or beer that just isnt quite as good as it could be?[/quote]
That depends on your water. It could be fine or it could lead to terrible beer. I am not trying to be a smart ass and I have much the same issue but I solved it, short term, by using RO water. I started using that with no additions when I was brewing extract. Now that I do all grain, I add some sea salt and some gypsum but I am working on fine tuning that more in the near future. However, there is no urgency as my all grain beer has been turning out very good.
Back in March I moved to a location with a well and have had it tested, but have not had time to mess with it as my primary water.