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Old 05-22-2011, 10:49 PM   #1
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Default Glacier - Drinking Water

Hey Guys,

I couldn't find any threads where anyone used this water for their brew day. However, I just bought 10 gallons to use for my brew day tomorrow and just looked up the water specifics from their website.

The website states the following:

"Glacier Water’s sophisticated vending machines operate like mini bottled water plants. Inside the compact
machine, the water is carbon and micron filtered, passed through a reverse osmosis membrane, then filtered
and UV-treated. And all of Glacier Water’s more than 17,000 machines are serviced by Glacier Water
technicians to ensure consistent quality standards and hassle-free operation"

Since this was supposed to be normal drinking water, I thought it was going to be a mineral water. However, the site mentions reverse osmosis. Do you think they are putting more minerals back into the water? Or am I going to have to go pick up some water treatments?




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Old 05-22-2011, 10:49 PM   #2
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http://www.glacierwater.com/pdfs/Vended%20Water%20Fact%20Sheet.pdf
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"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

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Old 10-20-2011, 02:05 PM   #3
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I'd be interested to hear if anyone's used this before also. I have one of these machines right next to my house, and it's very convenient to fill up a 5G jug of it. It does mention RO in the fact sheet... but does that mean it's completely void of any minerals? Is all RO created equally or would I have to send some of this away to be tested to get accurate readings?

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Old 10-20-2011, 02:10 PM   #4
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I use one of those machines all of the time. I don't know if it's 'Glacier' or not but its reverse osmosis and touts all of the same ideas. My beer turns out great without any treatments.

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Old 10-20-2011, 02:34 PM   #5
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Great to know. Thanks, I think I'm going to give that a try.

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Old 10-20-2011, 02:37 PM   #6
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I want to see someone brew with REAL glacier water: silty and muddy!

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Old 10-20-2011, 03:11 PM   #7
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Geer, do you do AG brewing? I've read all over the place that RO water will not work well for mashing because it needs Calcium to convert the amylase enzymes... Have you had any efficiency issues when using the RO water?

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Old 10-20-2011, 04:09 PM   #8
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Prolific-

I am All Grain and have about 30 batches under my belt. By no means am I as experienced as Revvy or Yooper and I hope I don't get flamed for only providing anecdotal evidence.

I did have efficiency problems on my first few batches but I chalked that up to being a newb as I am at a pretty consistent 75% now. My Mashing and sparging techiniques have improved greatly thanks to much reading on this board.

Also, I understand the concern with not having enough minerals in the water profile to help with fermentation. I offset that with building healthy yeast starters. I tend to slightly over pitch. I haven't experimented with water additives yet and have very good tasting beer. While I'll admit I haven't cloned anything perfectly, the beers still taste great.

Take my advice with a grain of salt (no pun intended) but do your homework and decide what risks you are willing to make with your beer. You can always try a side by side if you are into experimenting. Do a small mash of RO water and treated water and see if you can tell the difference. In my experience RO water has worked out perfectly and provided me with many great tasting brew.

-Steve

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Old 10-20-2011, 04:10 PM   #9
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I use Glacier. It's RO water with an extra UV sanitizer step. I've never used it in a mash straight, however. I always add trace minerals to match the composition of water from a particular locale. But it's as easy as adding a gram or two of chalk/gypsum/salt/baking soda/epsom salt to the crushed grain prior to mashing.

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Old 10-20-2011, 04:29 PM   #10
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Like I said- I am not half the brewer Yooper is- might take her advice here:

http://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/

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