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Old 09-25-2008, 01:04 AM   #1
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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?
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Old 09-25-2008, 01:09 AM   #2

Depends entirely on what style you are trying to make.

 
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Old 09-25-2008, 01:11 AM   #3
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Pilsner is good with soft water. You can always add calcium, gypsum, etc. to simulate the water best for a given beer style. Or just RDWHAHB.
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Old 09-25-2008, 02:32 PM   #4
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Yeah, completely depends upon the style.

 
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Old 09-25-2008, 02:40 PM   #5
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I usually dont pay much attention to my water. My tap water is really hard so I just go to the glacier water machine with a couple 5gal jugs. At $.25 a gal its not that bad and since switching to that water my beers have tasted better.

 
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Old 09-25-2008, 05:04 PM   #6
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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.
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Old 09-25-2008, 07:16 PM   #7
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Go RO and add salts and what not according to the style you are making.

 
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Old 09-25-2008, 07:19 PM   #8
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Slightly off topic, but does "spring water" tend to be hard or soft? I have been using it recently has doesn't have the heavy chlorination of the tap water around here.

 
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Old 09-25-2008, 11:50 PM   #9
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Quote:
Originally Posted by menschmaschine View Post
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.
That's good because I have soft water. I've been brewing pilsners recently.
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Old 09-25-2008, 11:55 PM   #10
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