boredatwork
Well-Known Member
If you are too high in any particular profile, play around with diluting with distilled.
You lower with distilled and raise with additions. Between the two you can do anything you want with you water.
At the same time, I am not sure how sensitive we need to be in terms of acceptable ranges. But, if you view your water as a part of your recipe, then you can treat it as such. For example, how much of a difference will 20 vs 25 IBU make? The only way to find out is to try it. I would say its the same for water.
You lower with distilled and raise with additions. Between the two you can do anything you want with you water.
At the same time, I am not sure how sensitive we need to be in terms of acceptable ranges. But, if you view your water as a part of your recipe, then you can treat it as such. For example, how much of a difference will 20 vs 25 IBU make? The only way to find out is to try it. I would say its the same for water.
