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??

"gwoolam" <gwoolam@sbcglobal.net> wrote in message
news:pAR_c.17207$na2.8711@newssvr22.news.prodigy.com...[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[/color]
all[color=blue]
> 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[/color]
charcoal[color=blue]
> filter prior to the R. O. system. Once I get that going will this watere[/color]
be[color=blue]
> of good quality for brewing??[/color]

Wouldn't a filtration system, as you describe, remove mineral content which
imparts subtle characteristics into the finished product? Anyone?

Rick

"gwoolam" <gwoolam@sbcglobal.net> a écrit dans le message de
news:pAR_c.17207$na2.8711@newssvr22.news.prodigy.com...[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[/color]
all[color=blue]
> 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[/color]
charcoal[color=blue]
> filter prior to the R. O. system. Once I get that going will this watere[/color]
be[color=blue]
> of good quality for brewing??
>[/color]

Depending on the style of beer you make you may ave to add some minerals.
You can check in Promahs to see the water profile of citys that defined some
beer styles. In general water profile is far less important than the grains
and yeast that you use. If a water is good enough to drink it's good enough
to make beer but if you're at that stage when you taste one of your beers
and you feel that there is just a toutch missing to be in the style then you
can check you water profile.
--
Altair (:-o)>=® (supprimer/remove nospam@ pour répondre/to reply)
Définition :
Cellulaire : Appareil qui permet aux gens de croire qu'ils communiquent
puisqu'ils parlent.
Cellphone: Device that allow people to think they are communicating because
they are talking.

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]



--
Using Opera's revolutionary e-mail client: [url]http://www.opera.com/m2/[/url]

"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.

[url]http://www.flowguardgold.com/[/url]
for info

More beer offers 6 regonal water contioning packs for ro and distilled
water to minic water from several europen citys and one for clasic america
beers
[url]http://www.morebeer.com/browse.html?category_id=2363&keyword=&x=1&y=1[/url]



"PackRat2112" <Europa@Jupiter.net> wrote in message
news:Xns958FB1C8A9B0AEuropaJupiternet@63.223.5.246...[color=blue]
> "Jon Volmer" <jvolm@earthlink.net> wrote in
> news:opse9vnvsxyxp74w@track.earthlink.net:
>[color=green]
>> 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=darkred]
>>> 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.
>
> [url]http://www.flowguardgold.com/[/url]
> for info
>
>
>[/color]

I hate to take issue with your statement bout RO water, but I can tell you
as a probrewer of a 20 barrel brewery in FL, RO is what I use, and prior to
being a pro brewer, I hombrewed for many years using distilled water. I
would appreciate having a dialogue with you about water and share my
experiences with you. It seems that you have a good grasp on water and
mineral content. I will say that if it were ONLY the water that provides the
necessary micronutrients for fermentation, then I would say yes, the water
is not suitable, but this is not just water which can provide it. Have you
checked out the micronutrient content of the malt itself? How do the brewers
in Pilzen do it with such "poor" water?

Let's talk

Rob

"PackRat2112" <Europa@Jupiter.net> wrote in message
news:Xns958FB1C8A9B0AEuropaJupiternet@63.223.5.246...[color=blue]
> "Jon Volmer" <jvolm@earthlink.net> wrote in
> news:opse9vnvsxyxp74w@track.earthlink.net:
>[color=green]
> > 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=darkred]
> >> 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[/color]
turn[color=blue]
> to mush and you'll have to repipe it.
>
> just a helpful hint.
>
> [url]http://www.flowguardgold.com/[/url]
> for info
>
>
>[/color]

On Sun, 31 Oct 2004 03:37:53 GMT, "rpga" <rpga1@tampabay.rr.com>
wrote:
[color=blue]
>More beer offers 6 regonal water contioning packs for ro and distilled
>water to minic water from several europen citys and one for clasic america
>beers
>[url]http://www.morebeer.com/browse.html?category_id=2363&keyword=&x=1&y=1[/url][/color]

That link listed, among other things, gypsum. Which got me to
thinking... (I know... it'll get me into trouble...)

Is there any difference in gypsum that you can buy at the LHBS and
regular gypsum dust, say from gypsum wallboard? (food grade vs
contractor grade, perhaps?) ;)

Steve