In general, brewing water should be clean and free of any odors, such as chlorine or pond smells. Usually, good brewing water for conducting the mash and creating the wort should be moderately hard and have low-to-moderate alkalinity. But it depends on the type of beer you want to brew and the mineral character of your water.
Brewing water affects the beer in three ways: It affects the pH of the beer, which affects how the beer flavors are expressed to your palate; it provides “seasoning” from the sulfate-to-chloride ratio; and it can cause off-flavors from chlorine or contaminants.
Good beer can be brewed with almost pure water. However, water adjustment can make the difference between a good beer and a great beer if it is done right. But you have to understand that brewing is cooking and that seasoning alone will not make up for poor ingredients or a poor recipe.
Water Hardness and Alkalinity should be consider in Brewing Industry. If your water is softened or highly alkaline, you should not use it for either extract or all-grain brewing. The alkalinity of water can be reduced by proper treatment of water.
