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Old 08-10-2010, 05:52 PM   #1
Boyd
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Default Reverse Osmosis Water?

I know the debate on what type of water to use is completely up to the brewer. The general rule of thumb is if the water tastes good then it will produce a good beer, but does anybody know anything about reverse osmosis water? It's probably the best tasting water I've ever had, but I'm unsure of the mineral content of the water. If anybody knows anything about it, I'd love to know more.

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Old 08-10-2010, 05:55 PM   #2
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if your making extract beers i wouldn't worry to hard about it. if your doing partial mash or all grain i wouldn't use it because it is to low in minerals.

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Old 08-10-2010, 06:03 PM   #3
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I'm doing partial mash right now.

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Old 08-10-2010, 06:13 PM   #4
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I use RO water all the time, but to Tipsy's point it is devoid of necessary minerals. Just build you water from scratch and add what you need for the style you're brewing.

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Old 08-10-2010, 06:22 PM   #5
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I'm a new brewer, but I bought an RO filter years ago for my hydroponics gardening. You need a good base water for that, so that the additions of nutrients are as exact as possible with no initial PH buffering issues to deal with. My tap water takes a lot of ph adjuster to overcome it's buffering capability, which mades for really screwy and finicky adjustment problems.

I believe that in time, an RO filter is a good idea so you can start with a known water quality before you try to adjust it with minerals. Especially if PH is critical, which I dont know enough to say. It basically gives you a constant starting point to build from.

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Old 08-10-2010, 06:36 PM   #6
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I'm a bit new to brewing but here is what i did on my last that is fermenting right now. I have R/O. my tap water has heavy clorine smell. for the mash and sparge, I used 1/2 charcoal filtered tap water, and 1/2 water from R/O, that way I have some minerals, but get out all the bad chemical tastes. we'll see how it turns out.

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Old 08-10-2010, 06:40 PM   #7
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RO for me using this profile for the majority of my beers:

Burton Pale Ale -- A toned-down, "idealized" profile. Enough sulphate to bring out the hops without overdoing it. Low alkalinity helps ensure proper mash pH. Model: Moshers 'Ideal Pale Ale". 1 gram baking soda, 1 gram canning salt, 3.5 grams Epsom salt, 9 grams gypsum. Ca=111, SO4=337, Mg=18, Na=35, Cl=32, CO3=38, Hardness=352, Alkalinity=31.

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Old 08-10-2010, 06:43 PM   #8
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RO is close enough to 0 that I just count it as 0 when I build my water. The important thing is to have enough calcium after I hit my calcium target I mess with the Cl to so4 ratio then check my bicarbonate level to match my beer color.

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Old 08-10-2010, 09:24 PM   #9
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Quote:
Originally Posted by hefeluver View Post
my tap water has heavy clorine smell.
a boil and possibly a campden tablet will take care of that.
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Old 08-10-2010, 10:26 PM   #10
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i hate tDB

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