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.
Yeast grows on a number of plants and also drifts through the air. In the old days people fermented things without even knowing what was causing it. There is no reason we cannot make use of wild yeast in our beers and see what we end up with at the end!
Have you thought about brewing a big beer and adding those wonderful barrel flavors to your beer. Aging your beer on wood will add some complexity to your beer and introduce some great new flavors.
The Sterling hop’s genome is around 50% Saaz and 25% Cascade. The other 25% is a magic mix of other varieties.