Just read something on another forum (non-brew) that suggests that the harder water is, the 'better' that yeast performs, in the context of making beer.
Anyone care to blow this one out of the water, or has the poster got a point?
Cheers...
Water quality and yeast perfomrance
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Aleman
- It's definitely Lock In Time
- Posts: 6132
- Joined: Sun Jun 03, 2007 11:56 am
- Location: Mashing In Blackpool, Lancashire, UK
Re: Water quality and yeast perfomrance
No, calcium and magnesium are required for good yeast performance . . . which is why you should aim for a minimum of 100ppm calcium in your water treatment . . . Hence the addition of a tsp of gypsum to the mash and one to the boil as a minimum water treatment (assuming a low alkalinity liquor)
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troublebrewing
Re: Water quality and yeast perfomrance
Cheers for that.
I went on to read someone else say that this water hardness is what makes beers from Burton (area) great, and Scottish whiskies equally so (being from soft water).
I went on to read someone else say that this water hardness is what makes beers from Burton (area) great, and Scottish whiskies equally so (being from soft water).
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nobby
Re: Water quality and yeast perfomrance
what it means it they brew beer that suits their water.troublebrewing wrote:Cheers for that.
I went on to read someone else say that this water hardness is what makes beers from Burton (area) great, and Scottish whiskies equally so (being from soft water).