So Brisbane water will soon contain flouride.
I'm only just getting into partials and moving towards AG so I only know a little about the effects of an area's water profile on grain brewing (eg I know soft water is good for Pilsners, hard for English Bitters).
Can anyone who knows a lot about it break it down into laymen's terms for me and/or give me some suggestions about what kind of brews might better suit water containing more flouride?
Cheers!
Jono.
I'm only just getting into partials and moving towards AG so I only know a little about the effects of an area's water profile on grain brewing (eg I know soft water is good for Pilsners, hard for English Bitters).
Can anyone who knows a lot about it break it down into laymen's terms for me and/or give me some suggestions about what kind of brews might better suit water containing more flouride?
Cheers!
Jono.