johnny_teapot Posted January 27, 2012 Share Posted January 27, 2012 We've got pretty excellent municipal water, both in terms of taste, pH, mineral content, etc. We're also literally adjacent to a brewpub, and the master brewer of about 15 years there says the stuff is excellent for brewing (once he heats it to get the chlorine out) - he says it's very similar to the water in the Plzeň region. At any rate, assuming this is all true, is there any reason to filter it - either before using it in the mash or before using it to bring our product down to bottle strength? Link to comment Share on other sites More sharing options...
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