plactagonic, 9 months ago I always remember about thing my dad said when I asked him about water chemistry: “You know, almost anywhere is water good for brewing beer. But in Pilsen it is too hard so they have to treat it.” They have too much iron in it so they have steps on which the water flows, oxygenate and it gets out.
I always remember about thing my dad said when I asked him about water chemistry:
“You know, almost anywhere is water good for brewing beer. But in Pilsen it is too hard so they have to treat it.”
They have too much iron in it so they have steps on which the water flows, oxygenate and it gets out.