28 Feb
2002
28 Feb
'02
8:13 a.m.
Dion, I just noticed you mentioned you were using soft water? Is this city water that is
naturally softened or suburban well water that passed through an ion exchange water
softener? If the latter, would actually suggest you use the available hard water and drop
the pH with lactic or phosphoric acid to the 5.5-6.0 range. Softened water has high
concentrations of sodium which isn't too great with beer chemistry.
Rick