Thames Water

[MyQul]

I'm a Thames Water Customer too.
I use narrow range (4.8 - 6.2) indicator strips to test the mash.
Untreated my water is always up near the 6.2. I need to use about 4ml of lactic acid to get it in the 5.2 range ! Plus I use about 4ml for sparge.
It's not the most scientific approach, I know that and I'm working on it ...... but my brewing has improved massively since adding acid.
Granted dark beers are much easier and I've often wondered if that why, traditionally, London brewed great Porter?

I think this is correct. For similar reasons (AFAIK) Dublin water makes good stouts (and other dark beers) too

 

[DCBC]

You probably don't live on the same stretch of the Thames as me but you will be pleased to know that I recently did a Murphy's water report and it came in really, really close the the TW report figures, so I think that you can a.) trust them and b.) rely on there not being too much variation between and within given years.