I attached a spreadsheet I made to help me with my water adjustments. I live in Grand Forks ND and hence the Grand Forks water profile. What I'm curious about is the levels of recommended bicarbonate from the various authors. It seems like the range is really wide across authors. I was wondering what people's thoughts are on that particular water chemistry component. I'm drinking a brown ale now that I don't think I made any adjustments for and it seems like there is a slight harshness at the end. I'm wondering if that is because of my recipe or my water adjustment (or lack there of). I also have a pretty hoppy Pale Ale on tap that I'm pretty sure I made adjustments for but I don't think I made a dillution for. I just added salts to my tap water and it too has a slight harshness at the end. Having said that, I have an Amber on tap as well that does not seem to have this slight harshness at the end. Perhaps its just the recipe or a million other things but I'm curious as to how much my water needs to be diluted for most non dark beer styles?
Thanks for the inputed
Thanks for the inputed