Just doing some research, reading Brun Water. This piece of information may help some of you kit/extract brewers: Excessive alkalinity can reduce the quality and perception of pale colored beers. Alkalinity can also have a detrimental effect on beers made with Malt Extract since excessive alkalinity can drive up the pH of the resulting wort and finished beer. Water used for beers made with Malt Extract should have alkalinity under 50 ppm as CaCO3. The alkalinity of mashing water should be based on the acidity of the mash grist. A good solution is to use Asda Smart price or Tesco Ashbeck water :)
Posted on: Thu, 03 Jul 2014 20:39:00 +0000
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