Grump
so tired, I'm Re-tired
- Joined
- Jul 21, 2020
- Messages
- 14
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- 5
We've recently built a house in a beautiful location and I can finally provide a stable, desirable temperature for yeast. Congrats are not in order yet, as this new location (very rural) draws water from our well. The levels of lime (calcium) are a bit shocking; enough to actually provide mineral in crystalline form. We've placed a pre- (sediment) filter in the water line to capture the lion's share of it but the question remains - what effect should I expect this high mineral content to have on fermentation? I'd prefer not to add a water softener to the system but that wouldn't preclude 'softening' the water that's used in the upcoming batches.
Thanks in advance for any insights.
Thanks in advance for any insights.