Okay, so on another post about wort chilling I mentioned that I was using distilled water, and got a response to avoid using it. I did a search and found several threads on other topics that had the same theme "avoid using distilled water" and now I need to know why.
To me, it is the purest water available, without any chemicals, minerals, and so on. I would think it would make for the cleanest taste when used in brewing. Didn't Coors build an empire on the purity of the mountain spring water?
In my case, my water is so full of heavy minerals, I had to find an alternative. On batches one and two I ran five gallons thru a Pur water filter which took a long time. The last brew, currently in the primary, used only distilled water.
So, as a NOOOB, and one who is going to brew his fourth batch this evening using distilled water, can someone tell me why or why not?
Many many thanks!
John
To me, it is the purest water available, without any chemicals, minerals, and so on. I would think it would make for the cleanest taste when used in brewing. Didn't Coors build an empire on the purity of the mountain spring water?
In my case, my water is so full of heavy minerals, I had to find an alternative. On batches one and two I ran five gallons thru a Pur water filter which took a long time. The last brew, currently in the primary, used only distilled water.
So, as a NOOOB, and one who is going to brew his fourth batch this evening using distilled water, can someone tell me why or why not?
Many many thanks!
John