Water Chemistry & Clarifiers

Beer is about 90% water. So if you want to brew the best beer you can possibly brew, you aren’t going to want your dirty ol’ well water or overly chlorinated city water to make up 90% of it. You don’t need a masters degree in microbiology to understand what you’re doing with your brewing water.
The very first thing to think about when building a water profile is what your starting minerals will be, and where your water is coming from. Are you going to build off your well water? Are you going to use bottled spring water? Or will you start with a clean sheet of paper by using distilled or RO (reverse osmosis) water?