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It seems that I have soft water. I read somewhere that soft water is better, but when I was asking some other brewers they said hard water is better. Which is it?
What water is better for brewing?
- Thread starter Bulls Beers
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flyangler18
Well-Known Member
Depends entirely on what style you are trying to make.
PseudoChef
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Yeah, completely depends upon the style.
Displaced MassHole
Well-Known Member
I usually dont pay much attention to my water. My tap water is really hard so I just go to the glacier water machine with a couple 5gal jugs. At $.25 a gal its not that bad and since switching to that water my beers have tasted better.
menschmaschine
Well-Known Member
Aside from the style factor, which is accurate what others have said, one reason soft water (not softened, mind you) could be considered "better" is because soft water generally equates to lower pH. Lower pH water is easier and more efficient to mash with because, since the ideal mash pH is usually around 5.4, the mash will get to that pH easier with lower pH water. Also, if continuous sparging, there is less chance of extracting tannins with a lower pH sparge water. But like others have said, taste and style-wise, each has their own place.
Go RO and add salts and what not according to the style you are making.
yashicamat
Well-Known Member
Slightly off topic, but does "spring water" tend to be hard or soft? I have been using it recently has doesn't have the heavy chlorination of the tap water around here.
OP
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That's good because I have soft water. I've been brewing pilsners recently.
DD2000GT
Well-Known Member
I can only find "Sodium Free" Spring Water and drinking water. I wondered if I needed to be adding sodium back in(?)
Ha haha!!!
