Home brew? Homebrew? Winemaking

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Mr_Sworld in reply to @Thrustvector

Don't know. Do Fullers do clones?

I'd guess Big Brewers stick with their water and own it. Maybe adjust the grain rather than water just for cost and ease. Surely when you brew on that kind of scale you can afford to?

I just want to brew 'all-the-things' and less than 5g of CaCl2, MgSO4, CaSO4 and Latic Acid is good enough for me.

But, at the end of the day, I'm brewing for myself. I like my beer and that's how I roll.

If I was trying to sell it I'd be fucked. 🤣

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Thrustvector in reply to @Mr_Sworld

I think Burton water is so superior for brewing pale ales etc. that brewers elsewhere were forced to use Burton salts to adjust their brewing liquor, unless they were lucky enough to have a similar mineral profile (I vaguely recall the Urquell spring is very soft?).

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Mr_Sworld in reply to @Thrustvector

Oh yes, fully agree. Hence the term 'Burtonisation'. Excellent water for pales and English IPA's.

But now that we are looking at various modern styles across the world they don't necessarily use a 'Burton' water profile.

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