Our water is incredibly soft and chlorinated.
- if I am doing a Burton on Trent style, I dump a handful of food grade wall board (Burton Salts) into the boil
- if I am doing a Themes Valley, then is is food grade chalk.
It makes a very small difference, especially when compared with other tricks.
- We chill our cold strike water the night before. The rest we boil out in the boil pot. Gets rid of the chlorine taste. Chlorine lowers the ph, the salts raise it. The mash overwhelms whatever ph fiddling we do.
Brewing is a culinary art - Bruce vanNorman