Originally Posted by Braufessor
They could have boiled it to drop a fair percentage of the hardness out of it.
Wouldn't boiling just concentrate the ions as water boiled away and heavy ions stay in the kettle? Admittedly a water noob. I just filter and brew and it works for me. Water is on the list with the next equipment upgrade cycle.
Originally Posted by mabrungard
By the way, what did you intend the 'file' word to be?
I take it that you didn't get a chance to read that Zymurgy article? The essence of the article was that the very mineralized water seeps upward from the deep aquifer into the shallow aquifer. All the breweries in Burton are near the Trent River. When those breweries pump a lot of water from their shallow wells, the mineralized water is diluted by inflow from the river. So the levels of ions in their brewing liquor were lower than some of the historic references report.
File=dilute. Android autocorrect. It's fixed now.
Nope, I haven't read that one yet, but that makes total sense to me. I assume they were drawing from the deep wells but the shallow wells would be naturally diluted with filtered ground water and lower ion levels allowing the brewers to blend deep and shallow to their choosing based on the style of beer they were making.