matti
Swedes Bryggeri
- Joined
- 27/5/06
- Messages
- 1,904
- Reaction score
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Have you water analyzed at you pool shop, or look up your catchment areas government analyzis.
Then read some literature like John Palmer or Gregory Noonan.
I hate the imperial measurments. If you got Beersmith or promash you can convert it to SI units.
eg, grams and mls etc....
Then you can do approximate adjustments with salts or acidulated malts.
Now I look forward to how PP is going to explain this...
Best thing to do is to ask yourself if its worth all the trouble and/or just make beer that suits your water profile.
I am lucky Sydney has got fairly soft water but it varies greatly with the weather and its a bit hit and miss here.
I tried to burtonize my water once and the brew ended little too salty so go easy guys.
Then read some literature like John Palmer or Gregory Noonan.
I hate the imperial measurments. If you got Beersmith or promash you can convert it to SI units.
eg, grams and mls etc....
Then you can do approximate adjustments with salts or acidulated malts.
Now I look forward to how PP is going to explain this...
Best thing to do is to ask yourself if its worth all the trouble and/or just make beer that suits your water profile.
I am lucky Sydney has got fairly soft water but it varies greatly with the weather and its a bit hit and miss here.
I tried to burtonize my water once and the brew ended little too salty so go easy guys.