Few points to know:1- Most lagers and stouts require soft water while most pale ales need hard water (calcium sulphate and calcium chloride))2- Hardness is mainly due either to lots calcium and magnesium in the water (permanent hardness) or bicarbonate in the water (temporary hardness) — which can b

HopsTimingThe hops may be added all at once; but more commonly, they are metered out in portions throughout the boil either at the start of the boil or near the end of the boil. Bittering hops are usually added at the beginning of the boil to maximize isomerization of their alpha-acid content and to

Mashing and also soaking are really comparable procedures initially glimpse. Both include saturating crushed grains in hot water. If you look extra very closely, there are some sharp contrasts in between the 2 approaches.