I have read and seen a lot that some breweries brag that their beer is the best because of the water they use or some variation of that.
I just brewed a batch of Fullers London Porter from the BYO recipe and they said to use water with 125ppm. Well I skipped that part, but was wondering what the optimum number is?
I was working on the pool this weekend and decided to test the alkalinity of my water with the pool test kit. If the test is anywhere near accurate, I my water is at 160-170 ppm.
I have used PH 5.2 on all of my beers so far but just wondering if others try to get their water hardness to a certain level or shoot for different levels with different recipes?