Brewskii
Well-Known Member
I see TONS of threads on water pH and chemistry; many brewing programs now have calculators of various complexity, and even JP himself is writing an entire Book on the subject.
It appears that for the average home brewer not concerned with water, at the very least, has a mash pH that is too high.
So let's hear it... Before and after stories. I want to hear what you got out of being obsessed with water... What changed and what can I expect to see, in QUALITATIVE terms, change in my beer?
It appears that for the average home brewer not concerned with water, at the very least, has a mash pH that is too high.
So let's hear it... Before and after stories. I want to hear what you got out of being obsessed with water... What changed and what can I expect to see, in QUALITATIVE terms, change in my beer?