I have sort of a basic question for brewers. How important and what approach do you take with the mineral content in water for making your beer? Now I know what you're going to say "it makes 99% of the finished product, of course it's important". But I've seen brewers just use RO or use whatever comes out of the tap.
So I guess what I'm attempting to get a read on is...
Do you use water reports and build water profiles of famous water sources?
Do you just use what you have?
Do you approach salt additions as you would any other ingredient to impact desired flavors (Ex. Higher SO4 to impact bittering or Cl to impart softness)?
Thanks
So I guess what I'm attempting to get a read on is...
Do you use water reports and build water profiles of famous water sources?
Do you just use what you have?
Do you approach salt additions as you would any other ingredient to impact desired flavors (Ex. Higher SO4 to impact bittering or Cl to impart softness)?
Thanks
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