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Old 07-23-2008, 02:26 AM   #21
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1) Does RO stand for "Regular Old"?
2) And it seems every recommends against using RO and Distilled water for mashing. Does that mean I should use Spring Water?
3) Sorry for opening Pandora's Box with this one - How do I know that the Spring Water is of a better quality than my tap water
1. Reverse Osmosis

2. Maybe. Tap water works if it tastes good. It helps to have a water report for any source. RO/distilled can be used, but you need to tinker with the profile by adding salts and adjusting the pH.

3. Taste it.


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Old 07-23-2008, 02:29 AM   #22
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For a while, the town I live in had to send out mailers every so often stating that while the water was safe to drink, It didn't meet some EPA standard of some sort. I brewed with it anyway and had no problems.

I did use store bought water for my first batch or two, but decided there was no point.



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Old 07-23-2008, 02:36 AM   #23
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Use my inyard well here in NM. Unfiltered it tastes really crisp, fresh and clean and is harder than a steel hammer. I haven't had it tested so I don't know any numbers but from my reading it should be great water for stouts. I went out to my outdoor spigot to bypass as much plumbing as possible and to bypass my softener easily for my Ode to Arthur stout. My other pure extract brews(Muntons Irish and Coopers Cerveza) used softened water. Also have an RO but I was told not to use it.

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Old 07-23-2008, 03:10 AM   #24
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M@ you are fine. you are just steeping the grain, right?
Yes, just steeping. Thanks!
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Old 07-23-2008, 03:23 AM   #25
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I ONLY use Brew Water Packaged and sold by SoperBrew. PM him about it.

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Old 07-23-2008, 03:55 AM   #26
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I use filtered tap water and store-bought spring water. I usually use the first for mashing/boiling and the latter for topping off.

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Old 07-23-2008, 07:19 PM   #27
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spring water, drinking water, and tap water usually come from the same source(read the label on on the bottles, "drawn from a municipal water source". only artisan wells break the ground by themselves. Most muni water supplies use well water to allow the first part of filtering to be done by the ground(which can make it worse). Some cities pull the water from lakes and rivers which usually cause them to go through additional processes. The quantity and type of minerals and the amount of filtration determine the name on the bottle. Drinking water has sodium levels adjusted most accurately to achieve good tasting consistent water.

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Old 07-23-2008, 07:35 PM   #28
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I grew up on well water, so I'm extremely sensitive (taste and smell) to the chlorine in tap water. So I get cheap bottled water at the grocery store for my brews. The boiling would probably remove the chlorine, but I figure the bottled stuff is pretty cheap anyway plus I don't have to wait for the faucet to fill up the container. In the end, it's not that big a deal to me either way.

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Old 07-23-2008, 08:32 PM   #29
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I grew up on well water, so I'm extremely sensitive (taste and smell) to the chlorine in tap water. So I get cheap bottled water at the grocery store for my brews. The boiling would probably remove the chlorine, but I figure the bottled stuff is pretty cheap anyway plus I don't have to wait for the faucet to fill up the container. In the end, it's not that big a deal to me either way.
Fill up a fermenter the night before and crush a single Campden tablet into it. This will remove the chlorine from the water and make it ready to brew. This is what i do for all my brewing water. It comes from Cleveland water supply which comes from Lake Erie.

Craig
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Old 07-23-2008, 08:34 PM   #30
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Tap..............



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