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koerd85 · 08-11-2011, 03:49 PM

ksksk

**scottland** · 08-11-2011, 04:11 PM

Soft. Although it's not as critical for extract. If you have hard water, use a 2:1 ratio of RO/Distilled water to your normal brew water.

mabrungard · 08-11-2011, 04:34 PM

It depends on the style of lager. You can use either hard or soft water effectively. The main concern is the water's alkalinity, not hardness.

larrynoz · 08-11-2011, 05:19 PM

Quote:

Originally Posted by mabrungard

it depends on the style of lager. You can use either hard or soft water effectively. The main concern is the water's alkalinity, not hardness.

+1

koerd85 · 08-11-2011, 07:04 PM

well, instead of screwing up my brew i opened up the hand book right before the water came to boil. The book said that hardness helps the coagulation of protiens in the formation of trub. They tell me gypsum is what i should use. Anyways, thats what i put in the boiling wort.

My recipe
3.3lbs of LME
1/4 oz of hal
1/3 oz of hal
1/6 oz saaz
safelager s-23