I’ve had our water analyzed (for brewing purposes). I’ll be building a reverse osmosis system for the brewery. It’s safe enough to drink for tap water, but not suitable for beer-making. I use a program when working with my recipes that contains water profiles from around the world (well, the brewing world, anyway) that will allow me to mimic the water profile from places where my brews originate, allowing for more authentic flavors (my favorites being Munich Dunkel, for instance). It tells you which minerals and how much of them to add to whatever amount (gallons or liters) of water you are using. Pretty good software. When I lived in the country and had well water, I didn’t stress it too much -I profiled the mineral content and adjusted accordingly. Now I live in a city and well, yecch! Chlorine (alone) is unacceptable -we won’t even go from there.
I’ve had our water analyzed (for brewing purposes). I’ll be building a reverse osmosis system for the brewery. It’s safe enough to drink for tap water, but not suitable for beer-making. I use a program when working with my recipes that contains water profiles from around the world (well, the brewing world, anyway) that will allow me to mimic the water profile from places where my brews originate, allowing for more authentic flavors (my favorites being Munich Dunkel, for instance). It tells you which minerals and how much of them to add to whatever amount (gallons or liters) of water you are using. Pretty good software. When I lived in the country and had well water, I didn’t stress it too much -I profiled the mineral content and adjusted accordingly. Now I live in a city and well, yecch! Chlorine (alone) is unacceptable -we won’t even go from there.