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Old 09-24-2009, 08:41 PM   #1
oregonhawk
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Default Sanitize Top Off Water??

Is it crucial to boil/sanitize ALL of your water. I boil 3 gallons. (I use good fresh Portland, OR water). What are the chances of infection otherwise? Thanks.


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Old 09-24-2009, 08:51 PM   #2
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I've always topped off with VERY chilled (almost frozen) spring water, right out of the sealed container...NEVER had a problem. I'm more worried about getting the wort chilled and the yeast pitched as fast as possible - using the method I mentioned, the wort is almost at pitching temp after topping off and without really having to chill the wort (or the top off liquid). Good luck.



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Old 09-24-2009, 08:56 PM   #3
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Right from the tap every time, never a problem. I also use one step....OMG!
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Old 09-24-2009, 09:10 PM   #4
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awesome, that's the reassurance I was hoping for. Thanks be to all. !!
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Old 09-24-2009, 09:11 PM   #5
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Depends on your definition of a "problem". Will topping off with non-sanitized water ruin your beer? Maybe, maybe not. Depends on the microbial content of the water.

Do I consider it to be a bad practice? Absolutely. But, I've tasted some beers with a mild infection that others think taste just fine.

It's all relative...
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Old 09-24-2009, 09:53 PM   #6
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That is some great taste buds, what does a mild infection taste like? Bitter cant be an answer.
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Old 09-24-2009, 09:59 PM   #7
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Quote:
Originally Posted by Pharmguy View Post
That is some great taste buds, what does a mild infection taste like? Bitter cant be an answer.
Actually, no. These are just people with a poor palate or just don't care.

Most people recognize when a beer is "off". Without experience, you probably won't be able to identify the exact flaw (or source of the flaw), but you certainly know something is wrong.
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Old 09-24-2009, 10:01 PM   #8
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Depends entirely on the water. I used to top off with tap water. Never had a problem until they changed the water profile. Now I always use bottled water, or filtered (and boiled) water.
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Old 09-24-2009, 10:21 PM   #9
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Depends entirely on the water. Never had a problem until they changed the water profile.
Yes, specifically, the microbes living in the water. And, I see the expression "never had a problem" used in this forum often until, well, it becomes a problem.

Why chance it? Just pasteurize the water to remove any doubt - 170F for one minute.
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Old 09-24-2009, 10:27 PM   #10
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Not to be a smart ass but you can not "pasteurize" in 1 minute at 170, these microbes you speak of are much tougher than that. The water treatment plants take care of that. Check your water profile oregonhawk, I would worry more about the chlorine than any microbe that may get through.


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