Uncanny Athena
New Member
- Joined
- Apr 7, 2022
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Hello all! I am brand new to home brewing beer (just got my set up in December and have only bottled 6 batches so far), so be kind if my question is silly. I love dark beers and IPAs and had been reading up on the neurotic quest for a lovely mineral'd water for a perfect ale. I'm very lucky that I have access to a clean spring just down the road and I even hauled 20 ga of water from Hot Springs AR just to get great water for my beers. But, now it's warming and what I would really like to create would be a light, sweet, crisp lager, but with a lot of hop bitterness. I read that the best lagers have very little mineral, but that the minerals make the hop bitterness better in ales. So, to do this, should I used distilled water (I have a distiller at home), spring water, or distilled with certain minerals? Also, any opinions on the best...should I increase the boil time at hop addition, more hops, dry hop, etc? I'm planning on using a Mexican Cerveza recipe.
Thanks a bucket!
Thanks a bucket!