SpeedYellow
Well-Known Member
This may be a controversial question, but I'd like to hear opinions on this. Let's say you have relatively soft water and are brewing a stout, and you can get a good mash pH without any mineral additions. Are there any benefits to making mineral additions anyway (like trying to emulate Dublin water)?
I'm sure you can make a good stout with soft water, but the question is: would it be even better with harder water? Is this purely a matter of personal preference?
I'm sure you can make a good stout with soft water, but the question is: would it be even better with harder water? Is this purely a matter of personal preference?