Hard Water V RO Water Lager

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Saisonator

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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?
 

An Ankoù

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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?
Sounds like an experiment coming on. I've always tried to get water close to pilsen profile, I've even used rainwater. But I understand some of the German lager beers use naturally hard water. A side by side comparison would be good. Who's up for it?
 
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