7/14/2023 0 Comments Beersmith water profilesMy guess is that the calcium calculations are being taken care of with that number. I figure if the two are in agreement then I'm probably good to go.Īs I understand it water hardness is the summation of the amount of calcium and magnesium in the water so although the water witch doesn't ask for calcium it does ask for hardness. I like to enter in my source and then the target in the beerwitch and then take what it suggests for salt additions and add it into the brewersfriend calculator to make sure it brings everything within the right range. I like the one below because it will tell you if you water is within acceptable ranges for that category of beer. I've also been using this water calculator in conjunction with the beerwitch. Having said that, I like the idea of shooting for the best water profile that I can to make the best beer I can and if that means looking at it through a more historical lens, its probably a little better than just using my tap water with no adjustments at all (well, maybe my tap water is good for some beers). There is a lot more known science and technological advances around water chemistry that didn't exist 200 years ago when they had to make do with what they had. The Burton on Trent I imagine is more of a historical thing than anything else. As far as the Burton on Trent water and all the differing water sources around the world my bet is that most commerical breweries treat their water these days. Whether or not they treat it? Who knows but I figured I'd go with the information that I have since its better than no information at all. He suggested I shoot for that since he says they do indeed use the municipal water. I'm not sure, one of the guys at Midwest Brewing Supply told me that's what they use when I called them with some questions. You might be right about them treating it or not.
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