hi!
a lot of my beers are belgian-style beers, here there's my tap water profile:
calcium 74ppm
magnesium 19ppm
sodium 17ppm
chloride 25ppm
sulfate 34ppm
bicarbonate 294ppm
since all the ions (except bicarbonate) are in the right range, can i brew belgian-style beers achieving the right mash ph using only lactic acid, or must i diluite my tap water with ro?
i mean, have bicarobanates got flavor impact in the final beer?
a lot of my beers are belgian-style beers, here there's my tap water profile:
calcium 74ppm
magnesium 19ppm
sodium 17ppm
chloride 25ppm
sulfate 34ppm
bicarbonate 294ppm
since all the ions (except bicarbonate) are in the right range, can i brew belgian-style beers achieving the right mash ph using only lactic acid, or must i diluite my tap water with ro?
i mean, have bicarobanates got flavor impact in the final beer?