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Old 09-17-2014, 08:05 PM   #11
benbradford
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The label on the water dispenser reads ro/di. I also noticed that there are service calls monthly in which I hope trey test water and change filters. I feel like my beers have improved since switching to ro and building water up.

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Old 09-17-2014, 09:31 PM   #12
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Where you doing any filtering before you switched to RO Ben?

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Old 09-17-2014, 09:40 PM   #13
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I was just treating with campden tablets previously.

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Old 09-17-2014, 10:51 PM   #14
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Quote:
Originally Posted by benbradford View Post
The label on the water dispenser reads ro/di. I also noticed that there are service calls monthly in which I hope trey test water and change filters. I feel like my beers have improved since switching to ro and building water up.

Can you take a photo next time you're in your king soopers? I'm not doubting you. I actually just want the photos so that I can see what type of unit I should look for so I can do the same! Sounds like a great solution. I've never seen a Ro water dispenser at any of the Soopers I've been to.



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Old 09-18-2014, 05:43 AM   #15
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Not trying to be a "well, actually" type of person and if you're happy with it go for it but I've seen a few posts from people who sent some grocery store RO machine water to Ward labs and got reports that were far from RO. If I was geeked out about water I would buy distilled and build it. There is no other way to really know what is in there. I suppose you could send in some to WL and get a report. Maybe it comes back RO. But will it come back RO next month or the month after. Maybe it would but you can't really know.

For the record, I'm not geeked out about water at all. I add some camden and let it rip. I've read a lot about it and if I was going down that road I would buy distilled and add what I wanted.

I am considering a switch to buying spring water though. Just to see really but if it makes it better why not? Water is cheap.

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Old 09-18-2014, 01:38 PM   #16
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We sell the La Mott water test kits, then you can really geek out on your water!
Thing is, tap water will vary. Even using a filter as the filter ages and degrades and changes how well it works. I have to think the in store on demand filters also have variances, a real time test kit will tell you what water you have and allow you to then build the water profile fit for your beer.
Brewers had no clue about water contents and changed their mash and yeast profiles to get the best result, thus, with control over those items, we now look at water and know different regions offer different water qualities to help achieve a specific style. Fully distilled and then rebuilt water is the only way to replicate that water. Just ask yourself, is the water test kit, time testing, cost of minerals and additives, more testing and all worth it for your homebrew?
Remember some malts like acidulated and aromatic came into play to adjust mash pH plus there is also Five Star Mash 5.2 which some swear by, others swear at. Just keep in mind, if your water taste like a dead body is floating in it, your beer will taste like a dead body is floating in it! Use water you like to drink at a minimum!

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Old 09-18-2014, 02:21 PM   #17
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I sent in a request to Deep Rock to see what they would come back with for their spring water. Very curious to know the profile there.

I might put in a request to aquafina as well.

I have plastic bottles for deep rock but I quit using them because I typically don't brew beers with a lot of hops anyhow.


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Old 09-19-2014, 03:11 PM   #18
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Hmm Aquafina is just local tap water - bummer

Interesting article here on "bottled water" that in most cases it's really just local tap ran through some filters.
http://articles.mercola.com/sites/ar...tap-water.aspx

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Old 09-19-2014, 08:36 PM   #19
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Eldorado Spring water is available at many grocery stores and WalMart, and they provide a water analysis on their website.

I am far from a water expert, and I probably assume way too much to really tinker properly. If I am doing an all grain batch, I usually use the EZ Water Spreadsheet, based on averages from the three plants (I figure it gets me in the ballpark- 24 Ca, 6 Mg, 16 Na, 18 Cl, 44 SO4, 49 CaCo3). Two things stick out. First, my effective alkalinity number is 49, which is nice for amber beers, but a little high for pale beers. If I'm making a lighter color beer, I usually throw in some acidulated malt to bring the mash pH down into the 5.5 range (based on the spreadsheet, at least). Second, my chloride / sulfate ratio is pretty low (.5) which could potentially, as I understand it, enhance the hop flavor. So if you want pale and malty, you probably want to look into some CaCl2. But once again, I'm not holding myself out as a water expert, so don't take my word for it.

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