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Author Topic: Bohemian Pilsner Water question  (Read 15373 times)

Offline joshb

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Re: Bohemian Pilsner Water question
« Reply #15 on: January 21, 2012, 11:04:38 am »
The science will tell you that minerals are necessary for several reasons.  While this is the one of the only styles I consistently brewed with 100% RO, I will say I brewed many other styles with only kettle salt additions (no minerals in the mash).  I've never had a single person comment on anything water related (mouthfeel, flavor, clarity, etc.) on a scoresheet or in person.  I've done this in Wits, Hefeweizens, and American Lagers, all winning awards.  Most people tell me I need some Ca for flocculation.  The BoPils and every other 100% RO beer that I've brewed flocc'd out to brilliant within a couple weeks.

I acidify all of my HL to 5.5-6 prior to brewing.