Does anyone brew with Poland Spring Water

What's the starting water profile?

 

In case it's of use, here's a link to a water analysis report for Poland Spring water:

https://www.nestle-watersna.com/sites/g/files/pydnoa606/files/2020-01/ps_eng.pdf

It looks pretty soft to me.

 

To answer the original question... you should be able to plug the parameters from the PDF I linked to into a brewing water calculator (e.g. the BrewCipher spreadsheet that VikeMan made - just search this forum - or Bru'n Water, EZWater, whatever) and adjust according to standard procedures.

Because Poland Springs comes from different sources, you'll notice that for some of the key variables it has a pretty wide range. I would use the midpoint of each range. It should be good enough - no one is going to tell the difference that 10 ppm of sulfate (or whatever) makes.

My reference to "standard procedures" above is maybe a bit deceptive since water chemistry is a complicated subject. But with water as soft as Poland Springs, it shouldn't be too bad, particularly for hoppy, light-colored beers. You're basically just going to add calcium chloride and maybe calcium sulfate in order to get the mash pH into the recommended range and in order to get enough calcium for the yeast. Plus I think NEIPA calls for a lot of chloride in general? Sorry, it's complicated, there must be good resources out there but the only ones I can think of are books (How to Brew by John Palmer being the one I would recommend). I guess there's an old version of that book online, which would be a decent place to start.

 

So now you have your starting water profile, and you need a calculator to make sense of it in the context of a particular batch of beer. If you're not already using brewing software, I'll plug BrewCipher, a spreasheet you can download at:

http://sonsofalchemy.org/library/

From the same library, you can download (or view) the presentation "Intro to Brewing Water Treatment" which is a primer on what ions (components of brewing salts) are important and why, and also contains an easy to follow approach to building your water for a given batch of beer.

If you already are using other brewing software and/or you just want a standalone water calculator, try MpH:

http://homebrewingphysics.blogspot.com/2020/

It's authored by @utahbeerdude and has the same model (i.e. his model) behind the scenes as BrewCipher.

 

OP, are you brewing with extract or grain? The answer I would give depends on your wort production.

 

Well, you need more CA or acid.

You say your beers are good, but who else beyond family and friends?