justenoughforme
Well-Known Member
i live very rural, have a small well,
and the water tastes great... it doesn't leave stains on anything (i have an iron filter)
the question is, is it better to run softened water (containing sodium/potassium) for my wort, or is it better to run raw well water (which has limestone, though not enough to taste).
it's not super hard water, but if i boil it, i do get scale residue.
... as i understand old english ales attribute the limestone water to adding to the taste of the beer (see the limestone squares that english breweries like Samual Smiths uses).
... so should i use my raw well water, or use my softened culligan water...
please don't tell me to buy bottled water. i know that's best, but the nearest walmart is half an hour, and i just cant bring myself to buy water.
and the water tastes great... it doesn't leave stains on anything (i have an iron filter)
the question is, is it better to run softened water (containing sodium/potassium) for my wort, or is it better to run raw well water (which has limestone, though not enough to taste).
it's not super hard water, but if i boil it, i do get scale residue.
... as i understand old english ales attribute the limestone water to adding to the taste of the beer (see the limestone squares that english breweries like Samual Smiths uses).
... so should i use my raw well water, or use my softened culligan water...
please don't tell me to buy bottled water. i know that's best, but the nearest walmart is half an hour, and i just cant bring myself to buy water.