AnthonyUK wrote:Conversely Aleman I also follow that mantra but due to the existing makeup of my local water I use BruNwater to assist in getting there.
If you have an accurate analysis of your liquor, and don't worry about the perfect profiles, and the warnings, then I can see that a tool would be useful to follow.
AnthonyUK wrote:I assume your issue with it is following blindly what it recommends not its use as a tool.
Yeah, I'm not convinced that a lot of the recommendations are valid, or lead down a MacDonalds approach (I'm sorry, I don't care what you say, it is neither Big, nor Tasty!!) to beer. Across the UK we have a rich and varied history of beer and beer styles, which were brewed with water from local sources from the ultra soft stuff in Scotland and the North west, to the ultra hard stuff in Hampshire, and even Eric's weird stuff in the North East
. To turn round and say that excessive mineralisation produces inferior beer is just wrong. When I visit my mates in Lovedean I come away with 25L of the local water, I can't produce a Pompey Royal 'Brickworks' Bitter Or a Gales Beer without it. Knowing how to treat your local water to produce good beer is one aspect, but sometimes you cannot beat actually using the water from elsewhere to produce a 'better' clone. The same also applies to European beers as well, low mineral content for a 'pale lager' . . . well Dortmunder manage, and how about a Helles . . .they are not all produced in Munich, and a lot of the breweries in the region are not using that 'perfect' historical profile . . . And in the Czech republic they are actually adding minerals to low mineral content liquor as it makes a difference to the beer.
AnthonyUK wrote:Much like anything really, a small amount of knowledge can be dangerous.
True, unfortunately it's also not knowing enough to spot, when you might be being led down a potentially inferior dead end.
It is also the reason why I prefer to use individual acids and salts rather than magic liquids and powders. The fine control it gives is much better, but I do accept that there may be more than one way to skin a cat