Is it enough ?

[sbond10]

Just to do an alkalinity test and add the required crs for simple water treatments ?

[simple one]

Yes. It'll make beer.

[Mr. Dripping]

No, not really......although it may work in some cases.
CRS adds both chloride and sulphate ions to the water and depending on what is in your water to start with, you may end up with a strange finished water profile that could be detrimental to the flavour of the beer.
My water is quite high in chloride and when I was using CRS it pushed the chloride too far and my beers were not right (not unpleasant, but not right).

Do you have any data on your water....even if it is just from the providers website??

[Aleman]

Just to do an alkalinity test and add the required crs for simple water treatments ?

If you have enough calcium, yes.

IIRC the Warrington water is similar to ours which means the alkalinity adjustment is slight so won't really affect sulphate and chloride levels. Calcium is a bit low IMO so ideally need to add gypsum or calcium chloride.

I must admit I don't like the fixed ratio using CRS and DWB gives you for chloride and sulphate, which is why I use separate acids

[sbond10]

Yea just trying to work out best way forward without spending 25 quid on a water test then find either I don't need to or have to spend 15 quid or various bits n pieces.
When you say abit gypsum why and how much

[Aleman]

Gypsum adds Calcium and Sulphate, which will inmprove athe mash reactions, and fermentation. The sulphate will improve dryness and hop bitterness.

Of course Martin will be along in a minute to tell us that the malt supplies all the calcium required, and you don't need to add anything. That doesn't explain how such good pale ales were made in Burton though

Using CRS will add sulphate.

If I am right in my remembering and Warrington water is similar to mine then your sulphate is around three or 4 times your chloride, and your calcium is low at around 30-35 . . . At these levels Its unlikely to make much flavour difference to your beer, although I have noticed a similarity between my beers and local commercial beers when I don't do any treatment, the beer is muddled and a bit meh! What I try and do is boost calcium to around 100mg/l and bring the chloride up to about half the sulphate.

The usual response for simple water treatment is to adjust you alkalinity and then add a tsp of gypsum in the mash and one in the boil.

If you want to go further than that then you have to look at having a decent analysis done, and buy a few bits and bobs.