...and just adjust the water with salts for whatever style they're brewing?
I have a small counter top distiller and have tossed around the idea of getting a bigger one just for brewing water.
The Maharaja by Avery. I've only ever had it once, on draft ~8 years ago, and it still makes my mouth water when I think of it. I need to just man up and make a clone.
When using a temperature controlled fermentation environment, how much of a negative impact will a steady state +/- 2 degree F temperature swing cause? Which style of beer will be affected most/least?