Chas at Tahoe
Master Brewer
I read in Dave Miller's Homebrewer's Guide that to make a Chech Pilsner you should use colder fermentation temps and soft water as opposed to a German Pilsner which uses warmer temps and harder water. To get the hop rate of a Chech you have to use soft water!?
I wonder if my ultra soft water here at Lake Tahoe is making my beer hoppier than the style requires? Basically, the snow melts, runs into the lake and into my sink/beer.
Has anyone taste tested soft vs. hard water for hop rate?
I know, I'm simplifying "hard water".
I talked to the water entineer here and asked for a water profile. He gave me a funny look and fumbled around for some numbers. Basically, they are so low the numbers are insignificant. I'm brewing with H2O. :-\
I wonder if my ultra soft water here at Lake Tahoe is making my beer hoppier than the style requires? Basically, the snow melts, runs into the lake and into my sink/beer.
Has anyone taste tested soft vs. hard water for hop rate?
I know, I'm simplifying "hard water".
I talked to the water entineer here and asked for a water profile. He gave me a funny look and fumbled around for some numbers. Basically, they are so low the numbers are insignificant. I'm brewing with H2O. :-\