BrewerofBeers
Well-Known Member
The label. I, myself, really just need to know what's in the bottles. Anything else, not my job.
Please enjoy the beer.
Please enjoy the beer.
O Canada...It gets served in a frosted mug anyway…..
I don't soak off the old labels either.The label. I, myself, really just need to know what's in the bottles. Anything else, not my job.
Please enjoy the beer.
+1 for talking about your approach to water.For me, the least important thing is water chemistry. When I got back into brewing a couple years ago and made the jump to all-grain, I did a ton of research and got really worried about water chemistry, and even bought some test kits. I ended up never using them, and I never do anything to my water (unchlorinated well water). Maybe I'm just lucky, but I've brewed everything from pale lagers to imperial stouts, and it all tastes great. If you drink your tap water, don't worry about it.
And it's pretty hard to be lucky across styles. From my standpoint my home water would probably be fine. It's good tasting water, but it isn't consistent. They have a few sources they draw from. Mainly the river but when run off is too high in the river they draw from well etc. You can taste it in the water when they make the change. Probably would make good beer either way, but I started adjusting my water to avoid wondering if say a change I made to an IPA was due to a change I made to the recipe or that they changed the water source a bit that day.Yeah, water might be the least important thing about brewing if you're lucky. Or the most important if you're not.
Eh. Sulfate to chloride ratio matters. I had to adjust in the keg because a malty beer was too sharp. Some CaCl helped a lot.Water chemistry for extract brewing, and I have very hard water, but with LME it just doesn't matter...that said in an All Grain it's very important.
The most important thing...keep very good records and notes!
When you say "water chemistry" what are you referring to? With "extract brewing", source water quality definitely matters (for example, removing chlorine & chloramines). Flavor salt additions are not necessary, but these additions can (and do) make a good beer better.Water chemistry for extract brewing, and I have very hard water, but with LME it just doesn't matter
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