strat_thru_marshall
Well-Known Member
I am going to be doing a Belgian Dark Strong tomorrow, and I understand that I should be using relatively soft water to brew this.
I live in Oklahoma, and our water is moderately hard. I don't have a water analysis, nor am I worried about hitting an exact water profile. I just want to cut my filtered tap water with distilled to get a reasonably soft water for my Belgian.
I would compare OK tap water with what seems to be a pretty standard US suburban water profile, not so hard that it instantly leaves scale on everything it touches, but hard enough that you can taste a very noticeable mineral flavor when comparing activated charcoal filtered tap water to bottled.
Just as a rough estimate, again not shooting for anything exact here, I was thinking about starting with a 50/50 mix of tap and distilled. Anyone out there have any advice for me?
I live in Oklahoma, and our water is moderately hard. I don't have a water analysis, nor am I worried about hitting an exact water profile. I just want to cut my filtered tap water with distilled to get a reasonably soft water for my Belgian.
I would compare OK tap water with what seems to be a pretty standard US suburban water profile, not so hard that it instantly leaves scale on everything it touches, but hard enough that you can taste a very noticeable mineral flavor when comparing activated charcoal filtered tap water to bottled.
Just as a rough estimate, again not shooting for anything exact here, I was thinking about starting with a 50/50 mix of tap and distilled. Anyone out there have any advice for me?