I have began pondering the benefits of playing with my water chemistry. I was wondering how many of our readers make adjustments or “build” their brewing water for all-grain sessions.
Currently, I sort of blindly play with my water chemistry. That is to say I often add gypsom to me English style beers, but only because I can. I really have no idea what my current water chemistry is out of the tap. Therefore I also have no idea what it is in the kettle after the addition of gypsom.
I have been meaning to take a closer look at John Palmer’s water section in “How to Brew”. I have also been thinking of sending in some samples to Ward Labs for analysis to see where my water is currently at.
Any of our readers care to chime in? Do you adjust your water?