Has anybody brewed the same lager recipe but with one using hard water with acid addition and the other using RO water.
I wondered if there was much difference with the finished product?
I like this idea of filling the keg with tap water and some sodium metabisulfite or a couple of crushed campden tablets, to remove oxygen from the keg.
Just need to get the mash ph down for a pilsner.
I normally use AMS / CRS, just fancied giving something traditional a try and if it works out well maybe use it instead .
The best you can get in regards to under counter fridges are Bosch Logixx.
You can comfortably fit 2 x shorter fatter style corny kegs in with room to spare.
One ebay now for £18
I have a couple of out of date packs of Cross My Loof, real ale and pale yeast in the fridge. I won't be using them for anything else, so will be good for this. On paper they both have better attenuation than Lalbrew London.
Doubt I'll use this yeast again, I don't like beer too sweet and have...