I know some people use their water straight from the tap, chlorine and all. Some people use well water. Etc. etc.
Is the role of the water more about the final taste or keeping the yeasts happy during ferment? I know they sort of go hand in hand, happy yeasts dont stress and whatnot. But when we are talking water for our hobby what is it we are chasing? Keeping the ferment good to go or the taste at the end?
The role of water
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