Northwoods_Basics
Apprentice
- Joined
- Jul 8, 2014
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I have 4 carboys, 2 are 5 gal. and 2 are 6.5 gal. I haven't brewed anything yet....still trying to figure it all out....but I know the 2 big ones are for primary fermentation and the 2 "smaller" ones are for secondary fermentation. I know that I like the amber ales (Bass, Fat Tire, Bell's Amber Ale, etc). I also know that water quality is extremely important, so here goes:
I haven't tested the water yet, but we're on well water. No chlorination, and it's very, very soft, with a minimal amount of iron (shown by the slight orange stains in the bathroom sink). I'm guessing that the carbonate and magnesium levels are also low. Since water is a very big part of how the final brew is going to taste, does anyone have any suggestions on what I should start with first?
Thanks!
I haven't tested the water yet, but we're on well water. No chlorination, and it's very, very soft, with a minimal amount of iron (shown by the slight orange stains in the bathroom sink). I'm guessing that the carbonate and magnesium levels are also low. Since water is a very big part of how the final brew is going to taste, does anyone have any suggestions on what I should start with first?
Thanks!