Hi all. We recently moved from the metro Milwaukee area to Fredericksburg, VA. This move created a change in my water chemistry from a water treated at the treatment facility as well as run through a water softener in Milwaukee, to well water in Fredericksburg. The water in Fredericksburg is slightly acidic.
As I am new to water treatment (not having worried about it in Milwaukee), can anyone tell me what I may be missing if I have noticed the lack of a robust fermentation in my brews as well as in my kombucha? Specifically in my kombucha, I have noticed that I don't get the carbonation I used to get and it seems to be the same with early visual inspection of my first beer being made here.
Thank you in advance!
As I am new to water treatment (not having worried about it in Milwaukee), can anyone tell me what I may be missing if I have noticed the lack of a robust fermentation in my brews as well as in my kombucha? Specifically in my kombucha, I have noticed that I don't get the carbonation I used to get and it seems to be the same with early visual inspection of my first beer being made here.
Thank you in advance!