If someone made a kit to measure your water on each brewday, along with instructions on treatments for various styles, then I'd imagine that would be very popular with home brewers.
In one of the breweries I worked at, we used tablets to check the brewing liquor and once it turned pink, that determined the amount of AMS we used. Don't even know what we were measuring, but it was a very simple procedure and we got consistent results (i.e. good beer).
2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
- Posts: 1254
- Joined: Sun Jan 24, 2016 19:16
- Location: Thirsk, North Yorkshire