Originally Posted by periolus
Blimey, doesn't AG get complicated!
Only if you believe that the brewers in say Burton on Trent brew with the water that has the profile that is published
I've seen 4 wildly differing profiles for BUrton on treant which shows that it depends on which strata the water is drawn from. . . . .The museum brewery for example uses (or did) RO water and a small army of chemists to add minerals back in . . . as do most modern beer factories.
Water chemistry is extremely simple
1) Reduce chlorine (Add 1 Campden tablet per 17UK gallons)
2) Reduce alkalinity to below 50 preferably 30 for pale ales up to 100 for dark beers.
3) boost calcium to a minimum of 60ppm but 150ppm is safer
And that is it. Your choice when boosting calcium is do I want a drier hoppy beer (Gypsum) or a rounded malty beer (calcium chloride). If you want to take it further than this then you also need to consider the acids used to reduce alkalinity so rather than using CRS using sulphuric or hydrochloric instead as not only is it the total level of sulphate and chloride ions that is important but the ratio between them . . . CRS adds a fixed ratio of sulphate to chloride, which depending on the water make-up you start with may or may not give you the ratio you desire.
Unless you are consistantly brewing good beer with minimal water treatment, there is little benefit of going any further until you are