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My Whole Foods spring water changed sources

and it seems like the calcium, pH and harness went way up…do I NEED TO START THINKING ABOUT ADJUSTMENTS? The old water was perfect for almost any style…
The new pH is 7.8-8.2. the calcium is now 50-51, alkalinity s 140-150, hardness calcium is 130, hardness total is 170…the old was pH 7.2, calcium 8.8. alkalinity 23, hardness calcium 22, total 24…seems like a HUGE change…

If you’re brewing extract the water won’t matter too much, all water adjustments for the mash and sparge were done by the malt manufacturer. Since you’re just reconstituting the condensed wort RO or distilled water will work fine.

It’s a different story if you’re brewing AG, it may work for certain styles.

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