Recent content by rikki_bobbi

I was of this understanding aswell. I have heard suggestions that a lot of the water here is sourced from Surrey somewhere but I couldn't say for sure. All I know is that it is very hard. I went for the brew anyway and, with absolutely no water additions or filtering, my mash ph 10 mins in was 5.58

Thanks for the heads up! I must admit a lot of this is still guesswork for me and I wish I had the slightest understanding of what you're referring to but it's based on this water report from Thames if you're curious: DownloadWQ_Report_Z0095_East_Lambeth.pdf For my last 6 or so brews I had been...

Thanks guys. A DOH! and EUREKA moment all rolled into one. I'm not quite sure what brewers friend considers to be a 'speciality' malt then but I'll give it a go and see where my numbers come out. Quite looking forward to seeing what 2021's Thames Water can do in my first dark beer.

I think I might have sussed it... speciality malt or roasted malt? Hmmm

Hi all, A relative newcomer to home brewing here with about 10 all-grain brews under my belt so far but all in the pale / bitter / IPA category despite living in Central London where the water was historically perfect for porters. I've been using brewer's friend along with tap water with a...