I'm about to start a Czech style pilsner shortly and was wondering if the water needs to have attention given to it as does all grain and the mashing process?
As I have read a little bit and damn sure I need to read more on the subject but nothing about extract brewing and it's water.
I live in Northern California and our water is pretty hard but not too bad
Report reads as
Alkalinity Avg 24 ppm
Bicarbonate. 24 ppm
Calcium. 5.4 ppm
Chloride 7.2 ppm
Chlorine. 1.0 ppm
Hardness. 32 ppm
Magnesium 21 ppm
Ph. Neutral. At 7.4
Sodium. 6.2 ppm
Sulfate 3.2 ppm
All values are avg. what ces out of my tap may differ but sure in line with these values
Any thoughts ?
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As I have read a little bit and damn sure I need to read more on the subject but nothing about extract brewing and it's water.
I live in Northern California and our water is pretty hard but not too bad
Report reads as
Alkalinity Avg 24 ppm
Bicarbonate. 24 ppm
Calcium. 5.4 ppm
Chloride 7.2 ppm
Chlorine. 1.0 ppm
Hardness. 32 ppm
Magnesium 21 ppm
Ph. Neutral. At 7.4
Sodium. 6.2 ppm
Sulfate 3.2 ppm
All values are avg. what ces out of my tap may differ but sure in line with these values
Any thoughts ?
Sent from my iPhone using Home Brew
