On Mon, Jan 26, 2004 at 11:47:45PM +0100, Jonas Rask wrote: > Jeg har efterhånden læst nogle steder at man kan behandle > vandet med citronsyre og andre kemikalier. > Hvad er ideen med det? Og hvordan foregår det?
The idea is that many classical beer styles come out best if they are brewed with water that is like the original. For example Pilzen has local water that is extremely well suited for brewing pilsners, and Burton (England) has some hard water that makes good bitter ales. Now it is mighty impractical to transport the local waters around the world. So people turn to chemistry to make their own water more Burton-like. There are simple instructions in most of the advanced home brewing books. The matter is quite complex - they have written whole books on Burton water alone. I am sure someone here can give more concrete examples - I have not even started to play with water chemistry yet. -H -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
