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Old 04-23-2007, 02:17 AM   #1
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Default What kind of water do you guys use

im still pretty new to brewing only around 6 batches under my belt. and from what ive read water is a very important part of the process. Right now im currently using Spring water from Florida (naturally cause thats all you get when you are from Florida lol) anyways from what ive read on the various water reports the PH is around 7-7.8. the tap water is straight out of the aquafer so the PH on that is around the same as all the spring water minus the cholrine and what ever else they put in it.

Now would it be best to use distilled water and add my own calcium etc etc or keep using spring water and use a buffer like 5.2 and could some one please explain water hardness in relation to PH etc. ive done alot of reading about it but most of it confuses me

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Old 04-23-2007, 02:26 AM   #2
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For my partial boil extract brews I bought bottled water. For my full boil AG brews I have been using tap water. So far I haven't noticed any difference.

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Old 04-23-2007, 02:29 AM   #3
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I just use tap water. It's drinkable and moderately hard. I don't need any brewing salt additions.

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Old 04-23-2007, 02:31 AM   #4
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I use bottled water. The water here is REALLY hard, and I have a water softener, so I just skip the tap and use something with more knowns.

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Old 04-23-2007, 02:37 AM   #5
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could some one explain water hardness to me? i have no idea if my water is hard or soft.

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Old 04-23-2007, 02:41 AM   #6
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"Hardness" is a term used to essentially describe the amount of dissolved minerals in water. Very generally, the more minerals in the water, the harder it is.

www.howtobrew.com by John Palmer has a pretty good discussion of basic water chemistry.

Ask your local city hall for a copy of the water report if you have city water. That will give you an idea of where you're starting if you decide to use tap water.

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Old 04-23-2007, 02:46 AM   #7
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my tap water and the spring water i use both come from an aquafer ive looked at the reports on both and various other springs in Florida and they for the most part seem to all have around the same PH never paid much attention to the rest of the stuff on them. I did read all the way threw the city water report and its kinda scary the stuff thats in tap water !! arsnic,lead, chronium etc mostly all from water run off.

so basically the more dissolved minerals in the water the harder it is.

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Old 04-23-2007, 02:49 AM   #8
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Here is a more specific link on the "How to Brew" website.

http://www.howtobrew.com/section3/chapter15-1.html

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Old 04-23-2007, 02:54 AM   #9
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thanks im going to read threw that here is the water profile of Zyhper Hills Spring water I normally use.

Inorganic Minerals and Metals MRL MCL Level Found
Calcium 0.10 NR 65
Sodium 0.20 NR 5.8
Potassium 0.10 NR ND
Fluoride 0.100 2.0 (1.4-2.4) 0.10
Magnesium 0.10 NR 4.3
Bicarbonate 1.0 NR 140
Nitrate 0.010 10.00 2.5
Chloride 0.10 250 11
Copper 0.050 1.0 ND
pH (units) NA NR 7.51
Sulfate 0.10 250 10
Arsenic 0.0014 0.010 ND
Lead 0.005 0.005 ND
Total Dissolved Solids 1.0 NR 200
All units in (mg/l) or Part per Million (PPM)
Report date: September 2004
Testing period: 1st quarter 2004 - 2nd quarter 2004

here is the link if its hard to read
http://www.zephyrhillswater.com/KnowH2O/OurSources.aspx

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Old 04-23-2007, 03:14 AM   #10
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If your tap is good, just use that. Are you doing extract or all-grain? According to Palmer the extract pretty much has everything the yeast are going to need to grow happy, including minerals. I use RO because my tap tastes kinda bad...

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