I had planned to ask at the brew supply store next time I'm in.
It seems like there's already a lot of info here on the site you can read specific to homebrewers in your area.
I had planned to ask at the brew supply store next time I'm in.
I use this filter
http://www.amazon.com/dp/B0006IX87S/?tag=skimlinks_replacement-20
With this hose
http://www.amazon.com/dp/B004ME11FS/?tag=skimlinks_replacement-20
I brew outside so I just connect this when im ready to brew and I have filtered water without going to the store.
That will not result in RO water similar to store-bought.
It is minimally useful. If you want it to eliminate chlorine the contact time with the carbon filter required means a very slow flow rate. Would take hours to filter your brewing water effectively. Also it will do nothing to eliminate chloramines regardless of flow-rate.
The Camco filter is a useful macro-filter. That is all.
Perhaps I missed it, but is OP brewing extract or all-grain?? This will make quite a difference.
target certain residual alkalinities,
I've only ever brewed with bottled water. I came here trying to figure out what I need to do to use my tap water. If the answer is simply nothing at all, then I guess I'm good. I'm not sure why you are confused about me coming here to ask that?
If my "confusion" is over anything, it is why someone would arbitrarily treat their tap water without knowing if it's necessary.
Well, I've heard about campden, but never used them.
II don't test for PH however it's probably time I invest in a PH meter. Just too cheap I guess.
Well, I've heard about campden, but never used them. I didn't know if this is a must do, or an option, or best practice, or what. Again, this is a forum for asking questions and getting opinions. I'm still just so confused why you have a problem with me asking questions
I don't test either. I have taken the empirical approach of leveraging the Brewer's Friend water calculator, and using trial and error to determine that when it says the predicted mash pH is between 5.4-5.5 at room temp, I like the resulting beer. Might not satisfy the true scientist, but works for me in practice. The beers with lower pH have sometimes been astringent, and I have not yet ventured higher (although I think I will soon).
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