I've been modifying my water around the beer style as opposed to trying to match a certain regions water.
Should I be treating my mash AND sparge water? I have been fwiw.
Should I be treating my mash AND sparge water? I have been fwiw.
And for the record, I notice that your avatar doesn't match your name. Ha!
I have a noobs question about ph levels...the water we are using (local spring water) has a ph pf 8-8.5 i think which seems incredibly high. Should we be adding salts to lower the ph or will simply boiling the sparge water solve any flavor issues? We seem to consistently have a slightly astringent, kind of metallic tastes in our beers that i thought could be caused by ph levels.
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