NaymzJaymz
Well-Known Member
Wow, this thread and all the resultant comments have been a facsinating head trip for me. I'm trying to get a grip on this subject. Can anyone suggest some basic references for beginning to understand this complicated subject? Then perhaps the content of this thread will be easier for me. I live in a rural area with very clean tasting tap water that tastes better than many bottled waters I've tasted. So far in my brewing(I'm very inexperienced), I've done a hefeweizen and a stout(both AG)with my home water using only the often mention 5.2 additive. Both beers took second place in a local competition with bcjp rules. Basically, I've been using the "relax, don't worry..." concept so far with a few lucky results(or maybe the results weren't lucky. Maybe most of the beers were just bad, including mine!) I guess what I'm asking is if there is a path you all could suggest for my learning the rudiments of water chemistry so I can understand the contents of a thread like this? This is a naive sounding question to most of you, but we all have to start somewhere. Thanks.