Hey everyone,
I just wanted to post my experience with filtering my brew water and adjusting pH. I have been brewing all grain for a few years now, and with each batch there has always been a strange off flavor that I could not really put my finger on. Some people noticed it, others didn't, but I (being my own worse critic) could always taste it. So a few weeks ago I purchased a simple under the sink filter from lowes to remove chlorine. I also purchased lactic acid to add during the mash. I tasted the first beer I brewed with it yesterday and I was pleasantly surprised that I could not detect that flavor anymore. I now feel like I make really good beer.
I live in Chicago and all this time most people were telling me that Chicago water is fine to brew with straight out of the tap. Well I now how big of a difference it makes to get ride of the chlorine and adjust pH.
Anyway, I'm always asking for advice, so I figured I'd share something that helped me that could possibly help someone else.
I just wanted to post my experience with filtering my brew water and adjusting pH. I have been brewing all grain for a few years now, and with each batch there has always been a strange off flavor that I could not really put my finger on. Some people noticed it, others didn't, but I (being my own worse critic) could always taste it. So a few weeks ago I purchased a simple under the sink filter from lowes to remove chlorine. I also purchased lactic acid to add during the mash. I tasted the first beer I brewed with it yesterday and I was pleasantly surprised that I could not detect that flavor anymore. I now feel like I make really good beer.
I live in Chicago and all this time most people were telling me that Chicago water is fine to brew with straight out of the tap. Well I now how big of a difference it makes to get ride of the chlorine and adjust pH.
Anyway, I'm always asking for advice, so I figured I'd share something that helped me that could possibly help someone else.