"Jon Volmer" <jvolm@earthlink.net> wrote in
news:opse9vnvsxyxp74w@track.earthlink.net:
[color=blue]
> 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=green]
>> 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]
>
>
>[/color]

Also if you're going to install that R.O. system, be sure to use cpvc (not
copper or even regular pvc) to pipe it with. because with in a year or two
the "purer" water will absorb the minerals from the copper adn it will turn
to mush and you'll have to repipe it.

just a helpful hint.

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