RO water is not the best for beer. We have RO and even purer water
availabe through the lab I'm in, and this stuff hardly even supports the
yeast. I tested it one time, and it even messes up the mash; certain
metals are required for the action of certain enzymes, and if the water is
deficient in them, the enzymes won't work.

Stick with spring water, or make your own concotions based on known
mineral content of water at the better breweries. This sounds simple, but
it's not. Even in a lab where I have access to high-accuracy scales and
high-purity salts, it's hard to get it right. And I'm used to making
precise solutions. I'd reccommend sticking with the spring water.

Jon

On Mon, 06 Sep 2004 04:20:37 GMT, gwoolam <gwoolam@sbcglobal.net> wrote:
[color=blue]
> The local municipal water system uses chloramines, therefore I have
> always
> used bottled spring water to brew with. I don't use distilled water as
> all
> the minerals have been removed. I have an R. O. (reverse osmosis) system
> which I have not as yet installed. This system has a sediment and
> charcoal
> filter prior to the R. O. system. Once I get that going will this watere
> be
> of good quality for brewing??
>
>[/color]



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