Im just gettin geared up to all grain brewing…I would like to use my city water run through my filter system.In study ive found that water ph is important.I guess my questions are…according to my water report my water ph is at 9.2,hardness at 150mg/l…is that gonna be too much??? I have a in
line filter I plan on using what kind of filter would be the best?? And finaly should I use the water stabelizer to try to bring my ph down a bit?? If it matters i plan on brewing a munich dunkle…thanks in advance.
Water pH is actually all but irrelevant. It’s the mash pH that matters. 150 ppm hardness is quite a bit, but without knowing the alkalinity it’s impossible to say what effect that will have on the mash pH. Do you have alkalinity (or bicarbonate concentration) on the water report?
The Buffer 5.2 product does not work, period. Save your money.
pH does not indicate the alkalinity of the water and water pH does not matter at all in brewing. Only the mash pH matters in brewing and that is largely dictated by alkalinity.
There are clues from the hardness, that the alkalinity might be high. But that is conjecture. You need to find out the rest of the water quality parameters in order to figure out if the tap water is going to be suitable for that brew.
A RO membrane system is one of the only ‘filters’ that will reduce ionic content of water. A regular filter or activated carbon filter will not reduce the ionic content.
I found a 6 stage Ro/DI filter on ebay for $140. It hooks up under the sink in line and is a cinch to do and easy to use. It has worked great for 6 months. Need to change the carbon filters every 5,000 gallons and the RO membranes every 10,000 but since I use it for only brewing thats a long ways away!