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Old 04-16-2010, 11:59 AM   #11
Feb 2009
Posts: 527
Liked 4 Times on 4 Posts

Sweet, thanks for the info! The first few washings I did, that lasted for months, we made with boiled tap water.....Guess I need to go back to that!

Primary1: Pumpkin Ale
Primary2: Christmas Ale
Pimary3: Apfelwein
Secondary: Sour Brown
Drinking: Warrior Pale Ale, Wit, American Rye

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Old 04-19-2010, 04:23 PM   #12
Nov 2007
Pittsburgh, Butler
Posts: 2,061
Liked 168 Times on 126 Posts

Originally Posted by Gremlyn1 View Post
Putting a cell into distilled water is putting it in a 'hyoptonic' environment. Basically, that means the distilled water has less solubilised molecules in it than the water contained inside the yeast cell. This creates a concentration gradient, and the distilled water will flow into the cell to try to balance the concentration gradient through osmosis.
Really? Then why doesn't the same thing happen when you use tap water? You are moving the yeast from the wort (1.010 gravity?) into a water solution (1.000 gravity). It seems to me that this situation would be just as bad as using distilled.

I've heard this same explanation used to describe what happens when marine fish are removed from a salt water environment (1.023 gravity) into a fresh water environment (1.000 gravity. But this is a drastic change.

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Old 04-19-2010, 08:18 PM   #13
Gremlyn's Avatar
Mar 2009
San Diego, CA
Posts: 2,358
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Tap water doesn't have a SG of 1.000, only pure water does. There are enough ions in tap water to keep osmosic activity to a minimum. The more pure the water, the more chance of engorging your yeast cells with H2O you have. Grab yourself a microscope and some DI water and see for yourself.

Here is a video of hemoglobin in distilled water:
(I know they aren't structurally the same, but the principle applies)
Originally Posted by Yooper View Post
I'm a fan of "getting it in the can"!

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