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Old 08-02-2011, 01:57 PM   #1
thood6
 
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In my arean we have good quality tap water. (Softer,less chlorine and sulphur) but could I use gallon jugs of distilled water instead of tap water and improve the taste of my beer? Just an idea let me know what yall thing.

 
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Old 08-02-2011, 02:02 PM   #2
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distilled water really isn't good for brewing as is. It has been stripped of all minerals, which are important for both taste and yeast performance. Bottled spring water would be fine - this is what I use since my tap water is heavily chlorinated. Of course, if you're ambitious, you could use distilled to "build" your water by adding the proper salts.

BTW, a good resource for learning about the importance of the various minerals in your brewing water is John Palmer's "How to Brew" - http://www.howtobrew.com/section3/chapter15.html
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Old 08-02-2011, 02:07 PM   #3
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But distilled water will work fine for extract brewing.

 
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Old 08-02-2011, 02:16 PM   #4
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Quote:
Originally Posted by ayoungrad View Post
But distilled water will work fine for extract brewing.
Yeah, I guess so...I hadn't really thought of that. Good point.
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Old 08-02-2011, 02:54 PM   #5
wolfman_48442
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Not true. You still use yeast in extract brewing, and they like calcium, for one.
And building water can be done, but it's easy to go overboard. I strongly recommend the
spring water, as mentioned above.

 
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Old 08-02-2011, 02:58 PM   #6
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Extract brewing is fine with distilled water. I used it exclusively before I knew it was "wrong."

 
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Old 08-02-2011, 02:58 PM   #7
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Quote:
Originally Posted by wolfman_48442 View Post
Not true. You still use yeast in extract brewing, and they like calcium, for one.
And building water can be done, but it's easy to go overboard. I strongly recommend the
spring water, as mentioned above.
Right, but in the making of the extract, the manufacturers would have used water "appropriate" for mashing the grains. We might not know what the mineral profile was, but when the extract is rehydrated, you're going to get all those minerals as well.
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Old 08-02-2011, 03:00 PM   #8
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Quote:
Originally Posted by JLem View Post
Right, but in the making of the extract, the manufacturers would have used water "appropriate" for mashing the grains. We might not know what the mineral profile was, but when the extract is rehydrated, you're going to get all those minerals as well.
This is exactly what I was thinking too. Beat me to it.
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Old 08-02-2011, 04:00 PM   #9
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I brew extract (only 1 batch so far). I have pretty hard well water. So without worrying with getting water tests, adding minerals etc. I went 50/50 with distilled/tap water. Only been in primary for about 10 days, so can't tell you how it tastes yet.

 
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Old 08-02-2011, 04:35 PM   #10
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I've used spring water to top off with. You can't taste the trace minerals in it,so it's nothing to worry about. The yeasties seem to love it,& my beer tastes better when I need to use it. I don't go along with the minerals needed in the LME/DME 100%. That would be dissolved into other things in the wort,forming different compounds,to my thinking.?
So adding what small amount that's in spring water will freshen them up to me.
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