- Joined
- Sep 15, 2007
- Messages
- 3,290
- Reaction score
- 175
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?
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.
Settle for nothing less than Holy.
Enter your email address to join: