Where can I find the "suggested" (I know thats subjective) water chemistry (minerals, etc) for different syles? I tried googling but only found scattered bits and pieces.
BrunWater does have a set of profiles. They are different from other programs. I haven't looked at BrewSmith, maybe I should. AJ suggests using a minimum amount, and then adding a little bit of Gypsum to a single beer, to gauge taste. I realize there won't be one absolute answer, but it would be helpful and interesting to see suggested ranges from professional brewers.
I can reread some of the posts in this folder, but they are so scattered, it's hard to find them summarized.
(Note - I am not talking about what is the water in Dublin or Burton", I am interested in what makes a good IPA, Stout, etc.)
Also - is the only downside of hard water that it's harder to get the Ph low enough?
BrunWater does have a set of profiles. They are different from other programs. I haven't looked at BrewSmith, maybe I should. AJ suggests using a minimum amount, and then adding a little bit of Gypsum to a single beer, to gauge taste. I realize there won't be one absolute answer, but it would be helpful and interesting to see suggested ranges from professional brewers.
I can reread some of the posts in this folder, but they are so scattered, it's hard to find them summarized.
(Note - I am not talking about what is the water in Dublin or Burton", I am interested in what makes a good IPA, Stout, etc.)
Also - is the only downside of hard water that it's harder to get the Ph low enough?