|
Post by gdbrewing on Apr 24, 2017 8:07:26 GMT -5
A couple of nights ago I invited myself to a brew night at Dan & Denny's (nice setup guys - thanks again) and Steve happened to be there as well. I was talking to him about the importance of water profiles for extract brewing since to this point I have been using water straight from the tap with no adjustments. After our discussion I did some additional reading and came across this article that corroborated what he had said. Thought I would share... beerandwinejournal.com/water-for-extract-brewers/
|
|
|
Post by Alex Bullock on Apr 25, 2017 12:29:48 GMT -5
My job blocks "alcohol-and-tobacco" links so I can't read that now, but from what I've heard over the years is that extract brewers don't have to worry about water profiles much because the extract producers take that into account when they make the extract. I would stick with regular tap water or bottled spring water until you have got your overall brew day and fermentation process down. That's my 2 cents.
|
|