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Old 02-17-2010, 01:11 AM   #1
Feb 2010
Eugene, OR
Posts: 16

I know that our tap water here in Eugene, OR is very soft and I've heard talk on the web that it's necessary to harden up the water with a salt base for brewing, especially with an IPA.

Am I mistaken? If it is necessary, why is that so?


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Old 02-17-2010, 01:40 AM   #2
Aug 2009
Atwater, OH
Posts: 4,317
Liked 56 Times on 53 Posts

Are you brewing Extract, Partial Mash or All Grain? In Partial Mash and Extract Brewing your water is not so much of a concern. That being said, I have pretty soft water and do all 3 methods with no issues.

If you get your water from a municipal source you may want to filter it for Chloramines that way you don't get any off flavors.
Originally Posted by Revvy View Post
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)

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Old 02-17-2010, 01:40 AM   #3
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Jan 2009
Ames, Iowa
Posts: 3,062
Liked 44 Times on 35 Posts

you can find water adjustment calculators that will tell you how much gypsum, etc. to add to fit particular styles better. i think some breweries in oregon probably add some gypsum (i know deschutes does for sure), so you might benefit from it. but you could always just brew one up (i'm sure it'd be good either way) and see if you want to adjust from there.
primary: APA

ebay temp controller | thermostat temp controller

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