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Old 10-30-2012, 09:18 PM   #41
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"Suspended particles and materials of high molecular weight are unable to pass through the 0.2 micron UF membrane, leaving you with only fresh clean water and dissolved minerals."

WINNING!!

Minerals we like for brewing, the rest gets left behind.

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Old 10-30-2012, 09:26 PM   #42
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Meh, I know several master brewers from different micro-breweries in the chicagoland suburbs and none of them do anything to the water. They make some damn good beer too.

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Old 10-30-2012, 09:30 PM   #43
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Maybe I'll move up to 10 microns, let in a few more cysts for flavor. I hear spores compliment IPA's quite well too. What size are those?

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Old 10-30-2012, 09:40 PM   #44
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Quote:
Originally Posted by ktraver97ss View Post
Meh, I know several master brewers from different micro-breweries in the chicagoland suburbs and none of them do anything to the water. They make some damn good beer too.
All breweries in So Cal use industrial carbon filters for their water. Brewers that don't filter are trusting their supplier to keep the chlorine/chloramine levels low, with a filter it doesn't matter what the levels are because it will get removed.

ALL brewing books and brewing schools state you should remove chlorine/chloramine from your water, those who don't must be smarter than the experts.
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Old 10-30-2012, 09:44 PM   #45
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IMO, the risk (with my water source) of having a negative impact on my brews is higher than I'm comfortable with. For the little money it took to get the filter system, and have it installed, I have zero concerns about something getting into my water. Be that from a fluke incident, or by design.

Of course, people get lucky with different water all the time. I'm just not willing to roll the dice on this.

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Old 10-30-2012, 09:55 PM   #46
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Maybe I'll move up to 10 microns, let in a few more cysts for flavor. I hear spores compliment IPA's quite well too. What size are those?
Cysts and spores are definitely terribly dangerous, especially when the wort has spent an hour boiling.
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Old 10-30-2012, 09:56 PM   #47
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Quote:
Originally Posted by Monster Mash View Post
All breweries in So Cal use industrial carbon filters for their water. Brewers that don't filter are trusting their supplier to keep the chlorine/chloramine levels low, with a filter it doesn't matter what the levels are because it will get removed.

ALL brewing books and brewing schools state you should remove chlorine/chloramine from your water, those who don't must be smarter than the experts.
I'm willing to bet that the SoCal water quality is notably lower than water you'd find in somewhere like the PNW or Alaska.
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Old 10-30-2012, 10:00 PM   #48
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I'm willing to bet that the SoCal water quality is notably lower than water you'd find in somewhere like the PNW or Alaska.
By FAR the worst tap water I've ever tasted came out of CA. There's a reason every street corner had drinking water stations to fill up drinking water containers.

This was in the Lompoc area in 2004.
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Old 10-30-2012, 10:05 PM   #49
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Quote:
Originally Posted by Monster Mash View Post
All breweries in So Cal use industrial carbon filters for their water. Brewers that don't filter are trusting their supplier to keep the chlorine/chloramine levels low, with a filter it doesn't matter what the levels are because it will get removed.

ALL brewing books and brewing schools state you should remove chlorine/chloramine from your water, those who don't must be smarter than the experts.
After doing a little reading on the subject, it doesn't seem that carbon filters will remove chloramines. Am I wrong?
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Old 10-30-2012, 10:07 PM   #50
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Quote:
Originally Posted by FTG-05 View Post
By FAR the worst tap water I've ever tasted came out of CA. There's a reason every street corner had drinking water stations to fill up drinking water containers.

This was in the Lompoc area in 2004.
Actually, water in most of So Cal, is awful, but water from the MWD (Los Angeles) is very good. It's because we steal... er... get it from the Sierra Nevadas.
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