Who treats their water and what do you do?
I just created a new group Local Water Reports. We can upload water reports to this group. If you have any questions, send an email to email@example.com, or send me a private message through the web site.
I'd be happy to Walter. Just let me know where the reports should go.
I got my Phosphoric Acid from DudaDiesel.com. It's Food Grade and 85% concentration.
I did try finding it in our area LHBS but it seems only Lactic Acid is carried by them. The 950 ml bottle will last me a while! :)
Randy, if we created a Water group, would you be willing to share your water reports? I think maybe we could build a repository of reports for different water sources for our members.
Where do you get your food grade phosphoric acid?
I use Bru'n Water for adjustment calculations based on inputs from my water analysis. I try to get a new report about once a quarter as things do change a bit with water supply changes.
For me, I have to dilute with ~50-60% distilled water and adjust with Gypsum, Calcium Chloride, Epsom Salt, Phosphoric Acid and sometimes need a little acidulated malt for really light colored brews.
I use RO water I buy from the windmill place. I have also bought from AquaBella. I have some water profiles I like to use.
I just started the measure Ph of wort and beer. I am going to start making adjustments to control my Ph of mash and finished beer. More as I know it.
RO is the way to go!
I have been "making" my own RO water for several years and think that the quality of my beers has improved substantialy. I have water recipes I use and have recently started playing with the way Founders makes their water. Founders uses RO water and adds salts to bring the water up to 100 ppm of Ca. For malt forward beers they only use CaCl. For hop forward beers, they use a 50/50 mix of CaCl and CaSO4. I have not had enough experience with this idea to see if it really makes a difference.