Author Topic: Experimental Brew - Tea  (Read 575 times)

Offline dbeechum

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Experimental Brew - Tea
« on: June 07, 2013, 08:00:27 AM »
Brewers! It's time for Friday Fun - This time, it's a little talk about a beverage enjoyed around the world - tea. Come read the article (and the linked Australian magazine) and give us your feedback on tea and beer!

http://www.experimentalbrew.com/blogs/drew/friday-fun-ingredient-tea
Drew Beechum - Maltosefalcons.com
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Offline hubie

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Re: Experimental Brew - Tea
« Reply #1 on: June 07, 2013, 08:51:36 AM »
Within the context of tannin extraction and mash pH, I recall a comment or two that Martin and/or Kai have made to the effect that there is a noticeable and desirable improvement when brewing tea using a favorable water chemistry (I can't remember if it was with hard water, acidified water, etc.).  I can't seem to immediately dig up the thread(s) where I've seen that, but since I drink quite a bit of tea I've been wanting to experiment with that myself.