18 Oct
2002
18 Oct
'02
12:54 p.m.
I've been told it is a mix of Mississippi River water (soft like
Mpls) and well water (hard) and it varies. You never know what
you're getting. Treatment for all grain brewing is the same: boil
and aerate for 15 min., cool, and decant off the sediment (chaulk),
add back calcium as needed (gypsum or calcium chloride). For extract
brewing, either follow the steps above (recommended) or just get the
chlorine out before brewing.
At 12:03 PM -0500 10/18/02, allan.boyce(a)usbank.com wrote:
Mark, a brewer moving to Richfield on the Northern
Brewer forum wants to
know how the water is in Richfield. Anyone in our club brewing with
Richfield water?
- Al
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Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net