4 replies to this topic

[ColdAssHonky]

I haven't sent my water off to Ward, but I can't imagine it's much different than what everyone else pulling from their taps.One reference I found for Portland water turned up:Calcium: 1.8Magnesium: .75Sodium: 1.6Chloride: 10Sulfates: .5Carbonates: 7.5Hardness: 8.6Given that profile I'd imagine it would be well suited for for the lighter end of the spectrum, but since the minerals are so low should any be added regardless of style?Any Portlanders out there use our tap water and have some mineral addition suggestions for general styles like IPA, Amber and Porter?

[jammer]

Ive always been told that we had great water for brewing. Ive never added anything.

[MyaCullen]

Ive always been told that we had great water for brewing. Ive never added anything.

great for blondes and pilsners wit and wheats sure, but stouts , porters, ambers will be better with higher proportional alkalinity

Edited by miccullen, 19 May 2010 - 05:57 PM.

[jammer]

great for blondes and pilsners wit and wheats sure, but stouts , porters, ambers will be better with higher proportional alkalinity

better? how so? Obviously i have yet to get into the water chemistry. :covreyes:I rarely brew dark beers, but do have a QSS in secondary. Now you got me scared, Mic.

[MyaCullen]

better? how so? Obviously i have yet to get into the water chemistry. :covreyes:I rarely brew dark beers, but do have a QSS in secondary. Now you got me scared, Mic.

it won't be bad but, don't worryhowever (if you are all grain or partial mash) it would be better if it had higher alkalinity