We’ve covered some of the basics of water chemistry in the last two articles, and now we are ready to put it all together.
This article is a continuation of a three-part series. You may have heard that you have “hard” water, or “soft” water. Hardness in water is mostly due to the calcium and magnesium ions in the water.
For many brewers, water chemistry is treated as the last frontier of homebrewing. Oftentimes, it is ignored or at least not something homebrewers want to think about. The old adage “if your water tastes good, it’s fine to brew with” may be repeated, and believed.
Nothing goes with tailgating like great beer. If you need a great beer quick, you can have these beers ready to serve in 10-14 days if you keg and about 21 days if you bottle.
Early American beer started with ales from the British settlers; porters, stouts, and pale ales (once kilning took hold as general practice in 1703). It is common knowledge that most of the founding fathers were homebrewers, with George Washington being one of the most famous of them.