carbon111
Well-Known Member
Is it something I should consider? If I'm not doing AG does the water PH really matter? My tap water is actually very good, sourced mostly from glacial runoff.
Is there a good guide to what makes "acceptable brewing water"?
I see a lot of gypsum and burton water salts in some recipes and wonder if I need to alter my water to avoid astringency or the "extract tang" I sometimes hear about. A couple of my brews have been a little astringent but most are great.
Is there a good guide to what makes "acceptable brewing water"?
I see a lot of gypsum and burton water salts in some recipes and wonder if I need to alter my water to avoid astringency or the "extract tang" I sometimes hear about. A couple of my brews have been a little astringent but most are great.