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Water for a weizenbock

Guys,
I’ve been reading a bit about water chemistry and frankly have just confused myself more. I was planning to brew an all grain weizenbock tomorrow but am concerned about my water. I just moved to Florida and haven’t brewed here yet; the water kinda smells like a swamp so we have a $6000 filter on the house that includes a softener. It also has R.O. filtration at the sink. I read that this level of filtration can cause issues with not enough minerals/ PH issues. Without having it tested I don’t know how I can be sure. Am I better off with bottled spring water? I’m not sure I trust that any further. Do I have to scrap my brew day tomorrow?? Help!!!

Should I not worry? Relax don’t wory etc… Thoughts? Please …

RO is a nice base for brewing, you’ll want to add a teaspoon of calcium chloride. I just bottled my weizenbock made with this water and it was very good. Its a malty beer so the chloride helps accentuate that flavor, and of course the weizen spice and banana are the stars of the show.

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