I read Gordon Strong's Brewing Better Beer a few months ago and found his take on water interesting. I say this because it seems to slightly contradict what we've learned from Palmer and others about making sure the mash, not the water, has the right Ph. For those who haven't read the book, Gordon actually suggests making sure water is treated to a proper Ph.
I've been using Brun Water to calculate my water treatment and it seems to use the method of analyzing current water profile with grist profile to arrive at an estimated Ph. I'm hitting my numbers so conversion is happening but that's not to say my beer couldn't be better.
I'm interested in anyone's thoughts on this topic who has also read this book.
Thanks
I've been using Brun Water to calculate my water treatment and it seems to use the method of analyzing current water profile with grist profile to arrive at an estimated Ph. I'm hitting my numbers so conversion is happening but that's not to say my beer couldn't be better.
I'm interested in anyone's thoughts on this topic who has also read this book.
Thanks