Simple question, for a simple answer...
What is the perfect water profile for a dry, crisp, aromatic, and bitter West Coast IPA?
Not for your personal tastes, but in general - Think Kern, Alpine, Russian River.
Fill in the blanks...
Calcium:
Magnesium:
Sulfate:
Chloride:
Sodium:
Alkalinity:
Hardness:
Bicarbonate:
pH:
What is the perfect water profile for a dry, crisp, aromatic, and bitter West Coast IPA?
Not for your personal tastes, but in general - Think Kern, Alpine, Russian River.
Fill in the blanks...
Calcium:
Magnesium:
Sulfate:
Chloride:
Sodium:
Alkalinity:
Hardness:
Bicarbonate:
pH: