Quote:
Originally Posted by El_Exorcisto
Somehow beer was brewed for millenia before the advent of reverse osmosis. Enjoy your beer before you sweat the minuscule like your water chemistry. Some styles may taste better than others with your water, but the need to build your water to spec is really one of the last toys to play with.
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I agree completely with what you're saying. A person should understand how to use their equipment and have a few batches under their belt before messing around with adjusting their water to get better beer. And, if they're doing mostly extract batches anyway, the wort has already been created with the proper amounts of salts/minerals for that type of beer so adding what is essentially sparge water isn't going to change the beer any.
I do think that if someone has been doing all grain batches for a while and they feel their beers are lacking that something special then they could/should start looking at their water to see what they can do to get it closer to what it needs to be for the style they're brewing. It's not hard to remember to add half a tsp of calcium chloride to five gallons of strike water to get a sweeter and better attenuating Hefe.
It's all about learning more though I guess. Once you feel comfortable with the process of brewing it's only natural to start asking yourself what else there is out there to learn.
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