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ingredients in gear at Yakama Valley hops.com. Welcome back to another episode of the Brullosophy Podcast. I'm your host Marshall

Schott and joining me today is contributor Malcolm Fraser to revisit the topic of

water chemistry. Only this time instead of focusing on mash pH like we did a couple months ago,

we're going to be getting into the minerals that matter in brewing.

Yeah, I was just reflecting on how I've been brewing since about 1997,

but I think I've only started paying attention to minerals

in general and water chemistry in general probably 2000 3, 2004-ish, so, you know, almost nine years or whatever, not even pay attention to water chemistry.

Well, I think a big part of that is that, you know, water chemistry is one of those variables in brewing that Jake and I talked about this before.

It kind of got sold or is even still today kind of sold to, at least in the home brewing world,

to home brewers as being the last thing

that you should focus on, right?

And like you don't, you know, here's a bag of pixie dust.

Just sprinkle that in your wort

...