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Old 05-27-2007, 06:01 PM   #21
eriktlupus
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if distilled is so bad for fermentation i must have been dreamin when i was cleanin up my last hefe blow off. i use ro filtered and distilled water from walmart and have'nt had a problem yet with off tastes from lack of minerals

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Old 05-27-2007, 09:50 PM   #22
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I also use bottled store bought RO water for my top off when I make an extract and I don't boil the bottled water.

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Old 05-28-2007, 02:33 AM   #23
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Quote:
Originally Posted by Don
I also use bottled store bought RO water for my top off when I make an extract and I don't boil the bottled water.
I highly recommend obtaining a water profile from the bottled water company. Chances are if they are distilling the water there are bugger all minerals and other nessisary elements left in the water. The only thing water that soft would be suitable for is Pilsners. I would reconcider the use of bottled water as a "better" alturnative to tap, on the grounds that you don't know what is in it. It might be perfectly suited to some styles but completely inappropriate for others.
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Old 05-28-2007, 02:41 AM   #24
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distilling is defined as evaporating and then recondensing water how are any minerals getting in there they don't evaporate with the water hence ph. would be at dead even or 7 so it can't be soft or hard

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Old 05-28-2007, 02:52 AM   #25
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Quote:
Originally Posted by eriklupust
distilling is defined as evaporating and then recondensing water how are any minerals getting in there they don't evaporate with the water hence ph. would be at dead even or 7 so it can't be soft or hard
My point is you don't know the profile of the water in the first place. There is much more to a water profile than a ph reading. Infact ph is just one concideration of many when assesing a waters suitability for any given style. Might be worth your while looking into.
A starting point might be http://www.watershed.net/mineral.htm

You need to find out what syles are suited to this particular water profile.
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Old 05-28-2007, 02:58 AM   #26
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Quote:
Originally Posted by Blaine
My point is you don't know the profile of the water in the first place. There is much more to a water profile than a ph reading. Infact ph is just one concideration of many when assesing a waters suitability for any given style. Might be worth your while looking into.

there is no profile to worry about with distilled water. the process removes any and all chemicals and minerals from water when combined with ro beforehand
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grains in pounds(G) X 36(average points per gallon of grains) / batch size in gallons(g) = maximum efficiency(ME)
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Old 05-28-2007, 03:23 AM   #27
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Quote:
Originally Posted by eriklupust
there is no profile to worry about with distilled water. the process removes any and all chemicals and minerals from water when combined with ro beforehand
My point exactly!!! Some styles require higher levels of calcium ect. Therefore if the distilling removes all the minerals, as you pointed out, then it is going to be inappropriate for some styles.
Good luck
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