Golddiggie

Recipes 

"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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My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

ktraver97ss

Recipes 

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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Redlight Brewing
Primary: Deep Woods IPA
Secondary: Belgian Wit
Kegged/bottled #1-Nut Brown #2-American Wheat IPA #3-Templetons Rye Barleywine #4-Belgian Wheat Wine #5-Belgian Wit

dbrewski

Recipes 

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?

Monster Mash

Recipes 

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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My 1BBL Brewery Pics

Golddiggie

Recipes 

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.

__________________
My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

Laurel

Recipes 

Cysts and spores are definitely terribly dangerous, especially when the wort has spent an hour boiling.

Laurel

Recipes 

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.

FTG-05

Recipes 

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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Primary:
Joe's Ancient Old Mead (JAOM) 10/26/2012
American Wheat
English Bitter
Apple Jack's Limeade Skeeter Pee
Secondary:
Skeeter Pee 10/6/2012
Bottled:
NB Cream Ale and AK47 Pale Mild

Cromwell

Recipes 

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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Primary: Beer / Secondary: Beer / Lagering: Old beer.

Cromwell

Recipes 

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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Primary: Beer / Secondary: Beer / Lagering: Old beer.