Soft water is good for brewing because one can adjust it using various compounds. However, the problem with soft water is that it has little to no alkalinity to buffer the acidity found in dark malt. My well produces soft water with a low pH due to dissolved CO2, which is great for all pale base malt beers. However, I could not brew a decent amber or dark beer until I added alkalinity to my water. The mash pH was going too low, resulting in dull flavors and a harsh middle of the tongue tang.Oli1979 wrote: I was told by someone local that our water is soft, which in Mitch Steele's IPA book says is good for IPA's.
Could do with getting a Ph testing kit.
Do you receive your water from a public utility? If so, it would benefit you to ask for a water chemistry report. If you receive your water from a public utility, are you running it through an activated charcoal filter or treating it in any way to remove chlorine and/or chloramine? The residence in which I lived when I first started to brew had very good water that was hindered by high levels of chlorine. Purchasing an activated charcoal water filter was one of the best brewing investments that made while living in that house.
By the way, have you ever taken a look at the Bru'n Water web site? Martin B. knows water.
https://sites.google.com/site/brunwater/