Originally Posted by McGreen
In all the books I read it says to use distilled water. Is this nonsense?
I live in NY and the water here is hard and highly chlorinated. Should I be using just tap? All distilled? A mixture of the 2? What do you think?
I wouldn't use chlorinated tap water to make beer if you paid me.
If you're using extract, just use distilled water. If you want more hop "punch" then yes, a little gypsum in the boil (1 tsp) might kick things up a notch.
Water becomes much more important when you're mashing, but for now, your safe bet is distilled water or RO (Reverse Osmosis) water like you can buy from the grocery store machine.