Exploiting water affects beer in three ways: it affects the pH of the beer, which affects the way the beer tastes show to your taste buds; it provides a “flavor” in the ratio of sulfate to chloride; and it can also trigger chlorine Or the peculiar smell of impurities.
Basically, the developing it should be free and without any kind of odor, such as chlorine or fish pond odor. Generally, the large amount of developing water used for mash and wort must have reasonable hardness and low to moderate alkalinity.