I’ve heard this line for years: Homebrewers worry too much about water. However, there is a reason that more and more brewers “worry†about their water… it makes a profound difference to the resulting beer. Read on to understand why this is a worthwhile step in your brewing practice.
Water is the largest component in beer and its quality can affect the other beer components: Malt, Hops, and Yeast. While it’s true that you don’t want to brew with bad tasting water, how the water tastes cannot assure good beer. You actually need to do a little more to promote your beer’s success.
Ions such as sulfate, chloride, sodium, and magnesium make a difference in beer taste. But the aspect that brewers need to be most concerned with is the pH of their wort. pH influences beer quality and perception in a major way.
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