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.
Topic: Bohemian Pilsner Water question (Read 15222 times)
