I have a question about Soft vs Hard water for Infusion Mash. I have been brewing All Grain for about 6 months so my experience is limited. When I started using Palmer's instructions I was often exceeding the Gravities that I was expecting from Hopville's Recipe Calculator. Recently I have been undershooting by a 8 or 10 points. This weekend it happened again after being very vigilant about temps and time, I even let the sparge water sit for 5 min before draining. This morning in the shower I noticed that the water smelled, well, like blood, sure enough down to the salt tank on the softener I went and found it empty. I can't remember the last time I filled it so I may have been using hard water for a while. I am on a well so I don't have a good water report, but I do know that I have a serious clear water rust problem that the water softener usually takes care of really well.
Does anyone have an anecdotal experience that would let me know if I am off my nut for blaming the water?
Thanks
Does anyone have an anecdotal experience that would let me know if I am off my nut for blaming the water?
Thanks
