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Thank you Twink, I also don't add my dark malts to the mash.... I almost always make a steeped liquid, or when I didn't plan well... I would add them during Vorlauf. It may just be the taste of the dark malts that I have... but the Porter and Stouts that I make are very good for the first...

Hi all, I have a question about the results (flavor, sour, etc...) of using Soft water (water without enough hardness, essentially no HCO3) to brew Stouts or Porters. I am trying to learn if the beers would taste sour or acrid from using this water.... or if it would just taste fine but just...

Hi BigEd, thanks for the reply. I am in the southern portion of Chile, I understand that my post is vague and not specific enough. I have tried many times to get some indication of what the water profile here is, to no avail, I don't know the residual hardness, alkalinity, but using phosphoric...

Also to add... I do not have a water report.... it is too expensive here to get one ($350+).. not worth the expense to me. I did take a TDS meter and I do have tds of 74, which leads me to think that the water is very soft. I do filter my water, through particulate and carbon filters...

Hello.. question about me using dark grains and soft water. I have made several Stouts and Porters. I do add salts to my water for mash Calcium, etc.... all my goldens and ambers do very well. My stout beers do well also, they are clear (although dark, I can see when I pour they are clear...