In preparation for my first AG Dry Stout, I've been reading a lot and am caught up on water adjustments. I'd like to save water adjustments for later brews and get to it, but my water is really soft (under 10ppm everything but bicarbonate @ 19ppm, 7.2 PH) and I need someone to weigh in on if I will destroy my Stout brewing without adjustment. It is hard for me to determine how essential adjustment is versus preferential.
This is a 3gal batch @ ~1.045 OG / 42 IBU / 38 SRM
I was going to simply adjust the PH of my mash and brew. Much thanks!
This is a 3gal batch @ ~1.045 OG / 42 IBU / 38 SRM
I was going to simply adjust the PH of my mash and brew. Much thanks!