ElyIrishBrew
Well-Known Member
Well, I've brewed my first two batches with very soft lake water from a deep cold clear Canadian Shield lake near my home.
Total hardness is only about 25ppm. Tap water the same (comes from the same lake before being treated). I've been told on here not to worry, that water that soft can brew beer just fine.
So I've taken that advice, and fermentation in both cases started within a day and has been vigorous. The first brew easily reached the final target of 1.008 to 1.010, and I've no doubt the nut brown will as well.
But at the LHBS yesterday to get a few more airlock valves and decided to pick up several ounces of gypsum.
If I add the gypsum, I'm very curious what changes I should expect from the flavor of my next beer, which is listed on deck below. It's using Nottingham yeast and Willamette hops. Thoughts?
Total hardness is only about 25ppm. Tap water the same (comes from the same lake before being treated). I've been told on here not to worry, that water that soft can brew beer just fine.
So I've taken that advice, and fermentation in both cases started within a day and has been vigorous. The first brew easily reached the final target of 1.008 to 1.010, and I've no doubt the nut brown will as well.
But at the LHBS yesterday to get a few more airlock valves and decided to pick up several ounces of gypsum.
If I add the gypsum, I'm very curious what changes I should expect from the flavor of my next beer, which is listed on deck below. It's using Nottingham yeast and Willamette hops. Thoughts?