A bunch of the people in my brew club are on city water, and all of our beers have a characteristic that I can only describe as "softer" than commercial beer. The few guys on wells have higher mineral content and are able to generate beers of better quality (better bitterness and finish). Can anyone weigh in on what sorts of salts need to be added in what quantities, as a general rule for American Ales? Here is a link to the city water stats for the most current year available:
http://www.fredericton.ca/en/environment/resources/TypicalResults2010.pdf
- thanks
http://www.fredericton.ca/en/environment/resources/TypicalResults2010.pdf
- thanks