asterix404
Well-Known Member
So I am reading a ton of books and all of them say that I should work with my water profile to make the beer authentic and what not. I have good tap water, it's very clean, tastes great and I have never had a problem brewing with it. I haven't checked the ph of my mash but I am fairly sure it's not too high, should I do this?
I also read from "Designing great beer" that only 1/10 people who get into the second round actually fiddle with their water.
Basically, am I just opening up an enormous can of worms like the to secondary or not to secondary?
I also read from "Designing great beer" that only 1/10 people who get into the second round actually fiddle with their water.
Basically, am I just opening up an enormous can of worms like the to secondary or not to secondary?