Hi,
I've finally acquired the equipment needed for a proper fermentation chamber and I can finally produce my first lager here in sunny San Diego. With that being said, I feel I need to address any nuance in the process/ingredients selection as I imagine lagers/pilsners can be unforgiving when it comes to errors. My question is this: I have never made adjustments to my water; I have always used bottled natural spring water from a source(s) in Ramona, CA and am unaware of its properties. I have read that it is wise to start with a distilled water when making lagers as the style calls for soft water. Is there any sure fire way to remain in the "sweet spot" with water properties while not having the ability to measure PH level/etc? Is there an inexpensive way to measure the required properties? This is new territory for me; thanks for the input, advice, or schooling you may have!
-I'll have another question or two in the fermenting forum pertaining to my upcoming lager adventure. Thanks for advising me along the journey.