I enjoyed the few moments Ray spent on water quality. I agree with this area of concern. Most of those that I know as homebrewers give back burner priority to water quality. Since it's such a major part of the beers we make it has to be a much higher concern. Especialy in the area where we as homebrewers have to amend our given source of water to get the correct flavor profile for the particular recipe at hand. For me, in Florida I seem to have just the right amount of hardness and other componants to render some knockout english ales with only a good filtering and 1/2 a campden tablet to address the cloramines. Oh I think it works well for Belgium styles as well!
Steve
