carlsonderek
Well-Known Member
- Joined
- Feb 12, 2013
- Messages
- 69
- Reaction score
- 1
Ok. So I'd still consider myself new to brewing but my skill is intermediate. I have about 1 batch per month coming out in my first year and I'm starting to look more seriously at the science of water and all that. I brew all grain, design all my recipes myself, and have done very well based on my results so far. I have gone through John Palmers book How to Brew and I usually digest new info very easily but I gotta say the chemistry behind brewing water baffles me. Maybe I'm an idiot but is there anywhere I can have a clearer, dummy-terms, education on this?
Secondly, until I figure that out should I be sticking with tap water (I live in Rochester NY/finger lakes region so water is very good by municipal standards), should I be using bottled spring water, filtered, etc. If you were still new to brewing what would you do. Worry about? Not worry about it? Thanks for the help and advice...
Secondly, until I figure that out should I be sticking with tap water (I live in Rochester NY/finger lakes region so water is very good by municipal standards), should I be using bottled spring water, filtered, etc. If you were still new to brewing what would you do. Worry about? Not worry about it? Thanks for the help and advice...