From the HBD Archive
From: wa%cadillac.cad.mcc.com@mcc.com (Wayne Allen)
Subject: Brewing Water
Date: 1989-11-10 17:37:15 GMT

I have seen a number of questions regarding water sources. I live in an area
with yucky water, and so have experimented with various bottled waters. I once
used spring water in a pale ale. This worked fine, but I don't know what its
mineral content was. I have used distilled water in extract brews almost
exclusively for several years, with great success. I assume the mineral
content of the extract provides enough of the elements for good yeast
metabolism, since these brews enjoyed enthusiastic fermentations. Too, you can
add minerals to suit your target style (I believe CJHB has equivalence tables
in the back).

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Wayne | Oh yeah I really really really really really really really
Allen | like girls!!! I like'm tall!! I like'm small!! I like'm
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