This is probably going to sound nuts, but I am going to try and brew HF Juicy clone. Sounds like the emphasized grapefruit flavors are created by the right hops (New Zealand) and the right water. Clearly living in MN, I do not have any HF well water, but I was thinking about using some San Pellagrino water (or equivalent mineral water) to boost the mineral content. Creative or a complete waste of time?
So just a random water off he shelf will get you to where he adjust his well water? There are some guidelines for his water in the new BYO.
"Creative or a complete waste of time?" unfortunately, waste of time. you need to know three things to do this. 1. the profile of the water you plan to use before any modifications are made 2. the profile of the water you are attempting to recreate 3. a knowledge of water chemistry all three are absolutely essential. the first two is a simple matter of obtaining a water report. the third bit requires a fair degree of studying. altering your water to match a certain city (Dublin, Munich, Burton are three popular cities with brewers but there are maybe 20 more classics. 30.) many of us start with distilled water and "build" the water with the additions of certain minerals. if you are really interested in this topic and want to put in the time, get a good brewing specific water chemistry book and then start asking questions. Cheers.
Before making any blind move please read this : http://www.howtobrew.com/section3/chapter15-1.html After reading this app. you will figure the answer to your question.
Thanks for all the feedback- sounds like good ole fashioned Minneapolis water will be what we use, at least for brew day in 2 weeks!!
