BeerTools Discussion Forum

When I brew(whole grain) a Munich-style beer I routinely use 50% distilled water and monitor ph during collection while sparging. The day before I brew I boil my sparge water to get rid of as much chlorine as possible. DON'T use all distilled water.

In a city as large as Toronto I would start the Yellow pages for shops that sell the above. Be sure to buy at least one good book on the subject. Don't start with a kit. Instead, get the shop(s) to provide a simple extract recipe and buy just enough "hardware" to make your 1st batch. READ....

Other than Papagian's book I'd strongly recommend Noonan"s "Brewing Lager Beer". The mashing steps of doughin, acidification, prtein rest, mashout and sparging are well explained. You CAN"T read too much about brewing. Max Young