Why do some craft brewers choose to use RO aside from pollution or serious water quality issues?
Do you choose to use RO for consistency/quality reasons?
Do most large craft brewers use RO to account for differences in regional water in the case where they brew in multiple locations?
Where the public water is already of high quality, do you still choose RO?
Do you choose to use RO for consistency/quality reasons?
Do most large craft brewers use RO to account for differences in regional water in the case where they brew in multiple locations?
Where the public water is already of high quality, do you still choose RO?
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