iron_city_ap
Well-Known Member
So, I finally admitted to myself that one of the reasons my beer has been tasting off lately is my water. I moved into a house about 7 months ago that has very very hard well water. I have a water softener, but no RO system, YET. The beer has been off, so I've mostly assumed its been a cleaning/sanitizing issue, but I've done just about everything and I still keep getting the same bitter aftertaste, which I'm assuming is the sodium ions in the water from the softener.
Anyhow, besides the RO system, how do some of you deal with this issue? If I get water before it goes through the softener, the amount of rust in it would make it just as nasty as with the softener.
On the batch I brewed last week, I ran all the water through a Brita filter and added some gypsum. I now have some Ph stabilizer that will be going into the mash. Not sure if the filter/gypsum combo will help, but it can't be much worse than what I'm getting now.
Anyhow, besides the RO system, how do some of you deal with this issue? If I get water before it goes through the softener, the amount of rust in it would make it just as nasty as with the softener.
On the batch I brewed last week, I ran all the water through a Brita filter and added some gypsum. I now have some Ph stabilizer that will be going into the mash. Not sure if the filter/gypsum combo will help, but it can't be much worse than what I'm getting now.