Originally Posted by Tripod
I'm a little confused by this post, Bernie Brewer.
I always thought that the hardness or softness of the water was an expression of its chemical composition local to the area. I always thought that the water was hard or soft before ever reaching your house. My understanding is that the water was either hard or soft at the source. Is that not the case?
I am not aware of taps from multiple sources in the average house unless you have city water and a well or some similar setup. Am I wrong about that?
Those of us who have very hard water or lots of sulfur or iron in their water supply use a softener/filtration system of some kind. Typically, your outside water spigots and possibly utility spigots, say in a garage deep sink, are tapped before the conditioner.
I have a sodium ion replacement softener. This is just the most basic water softener system. I have had good success with my softened water using Five Star's 5.2 ph stabilizer.
I have been told that dry yeasts can affect a somewhat watery body but have not noticed any major issues with any of the dry yeasts that I have used.
+1 for trying the maltodextrin for a little extra mouth.