Quite a number of years ago I made a pale ale using Miller spring water, cut with a couple
of gallons of distilled water. The beer was fine, choppy enough to cover any off flavor
or aroma that may have been from the spring water.
I was also using it as drinking water. It was not too BSD at all regarding taste.
However, I stopped using it because of some negative press regarding nitrate levels
supposedly in the water.
If someone has had the water chemistry profile info, it would be very good to share with
the group.
Cheers,
Steve
Sent from my Verizon Wireless 4G LTE DROID
MGBREW <mgbrew(a)comcast.net> wrote:
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