Originally Posted by GeekGunner
For you guys with all-grain setups, do you do any treatment with your water, do you use other than tap water, or do you just use plain-old tap water with no treatment?
I did my first all grain batch the other month which was a belgian white; I used plain old tap water and some brewers salt that brewers connection gave to me for free. Everything fermented well and I had a good tasting beer, however, it seemed a bit watery for me. Being that it was only my first all-grain I'm not sure if the lack of mouthfeel was from the water or possibly just the recipe.
Thanks in advanced... Normally I just post up brewing questions on homebrewtalk but since this was specific to Tuscon I was hoping you guys might have some insight.
It also depends on the brew you are making. Some styles would require very soft water.
For Tucson water, I think you need to contact the district you are in to get a profile of the water. However, I would imagine that it has high Calcium Carbonate just out of the tap. I don't think, however, that the water was to blame.
Since you mentioned it was watery, did you take your first gravity (SG) and see if it matches the style of Belgian Wit? I would first look at the initial mash profile and see if you hit your target mash. It almost sounds as if you didn't mash long enough or it was not hot enough. Wit beer can be single infusion mash, and the mash should settle in at about 153-154 and hit target SG/OG at 1.050 (about). I just checked my last recipe and I had OG of 1.047
and FG at 1.011 or 1.010... it was close there. That gave me about 4.5 ABV.
There is also an issue with chlorine in the water which would concern me more than the profile of the water. Maybe it didn't finish out correctly due to that. If there is Chloromine it can not be removed by boiling.
All this being said, however, I don't think there would be enough chlorides in the water to actually effect the brew.
Still, I think looking at the water profile is something you should do. If you want pure water, just go to one of those water stations that are everywhere and get RO water and have the LBS adjust your water to the style.
Wit is also a very medium body ale, so a lot of protein mouthfeel won't be as present as a stout or porter. I remember it being a bit "silky and light" according to my notes.
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