Someone asked in the yeast washing/rinsing thread... "The book, Yeast, states that we should only store in distilled water."
I had to look it up, but distilled water is essentially evaporated water, that not only kills germs but leaves behind minerals, as well.
So my question is... what is the effect of brewing with distilled water versus boiled tap water? I'm sure the latter is just fine, but don't the yeasties need some minerals?? Or would the typical ingredients (hops, grains) suffice??
Does anybody swear up and down that their beer tastes better with distilled water?
I had to look it up, but distilled water is essentially evaporated water, that not only kills germs but leaves behind minerals, as well.
So my question is... what is the effect of brewing with distilled water versus boiled tap water? I'm sure the latter is just fine, but don't the yeasties need some minerals?? Or would the typical ingredients (hops, grains) suffice??
Does anybody swear up and down that their beer tastes better with distilled water?