Hey Chicago,
I'm currently living and have been brewing in San Francisco for the last 9 years, but want to move back to Chicago this fall.
95% of what I brew are German Pilsners with the occasional hoppy beer sprinkled in. We have really lean water here and I can build just about any water profile I need to with calcium chloride and gypsum additions.
What are you brewers in Chicago doing with your water to brew a German Pilsner? What is the water profile like coming out of the tap?
I'm currently living and have been brewing in San Francisco for the last 9 years, but want to move back to Chicago this fall.
95% of what I brew are German Pilsners with the occasional hoppy beer sprinkled in. We have really lean water here and I can build just about any water profile I need to with calcium chloride and gypsum additions.
What are you brewers in Chicago doing with your water to brew a German Pilsner? What is the water profile like coming out of the tap?