My hometown (Hastings, MN) has outrageously hard tap water (how hard, you ask? Plumbers are in our neighborhood all the damned time, fixing pinhole leaks in all the copper piping).
Anyhow, I'm wondering if I should make my first extract brew with:
a) Cub Spring Water (local grocery store, widely available in Twin Cities area)
b) RO water (also available at my nearby Cub, oddly enough)
c) Tap water (from the water-softened sink)
d) A mix of hard tap-water and any of the above?
Would I say our tap-water tastes good? Well, it's not gross, but I've certainly had better, and I'd rather not risk my first batch on overly mineralized tap water.
If it matters, I plan to stick to extract + steeping grain recipes, and mostly ambers/porters...
Anyhow, I'm wondering if I should make my first extract brew with:
a) Cub Spring Water (local grocery store, widely available in Twin Cities area)
b) RO water (also available at my nearby Cub, oddly enough)
c) Tap water (from the water-softened sink)
d) A mix of hard tap-water and any of the above?
Would I say our tap-water tastes good? Well, it's not gross, but I've certainly had better, and I'd rather not risk my first batch on overly mineralized tap water.
If it matters, I plan to stick to extract + steeping grain recipes, and mostly ambers/porters...