Beer Dust! Water Science Made Easy

Those who know me, are probably well aware that I’ve been a homebrewer for about 25 years.  Doing the math, I’ve been homebrewing for more than half of my life!  Over the past 10 years or so, the knowledge of the craft as well as the ability to share that knowledge has risen exponentially, and the overall quality of homebrew has risen with it.  We are in a great time for the hobby!

Since I moved to Waconia, Minnesota I have had one major problem with my brewing: the water.  Our water here tastes funky–musty swimming pool, mildew, hints of decomposing flesh at times.  Yuck!  The water is also hard as sin.  I can drop an ice cube into a glass of water and watch the flakes of sediment literally rain down through the glass.  England’s Burton On Trent is known for hard water with plenty of calcium and magnesium, but if their water is a 10, my local water goes to 11.  (Hey …