Softening Hard Water August 15 2014
Hello fermentation specialists! Here's a tip for the homebrewers out there. Because Madison has very hard water, which can lead to mineral or chalky flavors in finished beer, it's not a bad idea to dilute your brewing water with Reverse Osmosis or distilled water. When I brew malty beers or Pilseners or the like, I use between 50% to 75% RO water. If I'm brewing hoppy beers (which I usually am), I use 25%-50% RO water and add a little gypsum.
Extract brewers can use all RO or distilled water, because the extract has enough of the micro-nutrients that your yeast want. For more information on your tap water, contact your local municipality and ask for a water report for your area. And as always, if you have any questions about water treatment or anything else, stop on in.