Piotr
Well-Known Member
I wonder if high level of bicarbotates promotes maltiness or not?
I brew on my tap water, which is pretty tasty; moderately hard whit quite a lot of bicarbonates.
I usually don't do any water treatement, only pre-boil for light beers to get rid of some bicarbonates.
Now I'm going to brew a doppelbock. Best examples of this beer come from Munich, water there is rich in bicarbonates, so I think I will go without preboiling. What do you think?
I brew on my tap water, which is pretty tasty; moderately hard whit quite a lot of bicarbonates.
I usually don't do any water treatement, only pre-boil for light beers to get rid of some bicarbonates.
Now I'm going to brew a doppelbock. Best examples of this beer come from Munich, water there is rich in bicarbonates, so I think I will go without preboiling. What do you think?