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Old 07-11-2012, 07:39 PM   #11
drew1d
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Aug 2011
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I think the answer is, it probably will work.

But is it really a hassle to boil water, then chill it?

 
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Old 07-11-2012, 07:59 PM   #12
NA_Wreckdiver
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Apr 2012
Quakertown, PA
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Our tap water pretty much sucks.... and VERY hard.
We use bottled water all the time. I will say this:
Make sure you are actually getting a full gallon!!
(or KNOW what you are getting in the bottle so you have enough)
The Deer Park "gallons" are NOT a gallon!

I like the Culligan suggestion, I'll have to see if that's available in our area.

 
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Old 07-11-2012, 08:28 PM   #13
GulfCoastGirl
 
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Emerald Coast, FL
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When it comes to measuring the water I never trust those jug sizes. Since I use the 3 gallon jugs, measuring out gallons and half gallons was not easy.

I solved this by going to my local restaurant supply store and buying a 4 qt. (1 gallon) liquid measuring pitcher:



This way I can measure gallons, half gallons, etc. accurately. Honestly I bought a lot of my brew stuff at the restaurant supply store. It's easy to get carried away in there with all the great stuff they have.

 
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Old 07-11-2012, 09:21 PM   #14
james138
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Feb 2012
Outside of Detroit Rock City, Mi
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Thanks guys for all your help. I don't really have a problem with chlorine or hard water, could I just fill up or top off my batch with the tap water without boiling it? It sounds like some of you,don't boil your tap water.

 
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Old 07-12-2012, 12:25 AM   #15
stevedis
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Jun 2012
Burke, VA
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Quote:
Originally Posted by james138 View Post
Thanks guys for all your help. I don't really have a problem with chlorine or hard water, could I just fill up or top off my batch with the tap water without boiling it? It sounds like some of you,don't boil your tap water.
Absolutely, as many of the posts here already noted. People get way too stressed out about tap water IMHO. Public water supplies in the U.S. and Canada are mostly free of bacteria and should have very little residual chlorine at the tap. If you haven't had any quality issues so far,don't sweat it.

 
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Old 07-12-2012, 12:54 AM   #16
Nukinfuts
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Feb 2012
New Orleans, La
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Just for the record, I have always used the gallon jugs of spring water to top off. However, the last batch I used the gallon jugs of distilled water. Have to wait and see.

 
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Old 07-12-2012, 04:46 AM   #17
drathbone
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Nov 2010
Floyd, VA
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I do this because it's relatively cheap and I can stick them in the freezer before topping off so it speeds up the cooling process. Works great.

 
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Old 07-12-2012, 06:05 AM   #18
CBXBob
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My house has a well, it's shallow (50 foot), it never looks bad (dirty, or cloudy) smells or leaves heavy deposits on my fixtures, but I don't drink it. I shower in it, I wash my clothes and dishes in it, but I don't drink it. And I don't brew with it. I buy spring water, .99 cents a gallon, I know its sterile because they pasteurize it with ultra violet rays, I don't trust my well, and for 5 or 6 bucks wouldn't trust a municipal water supply, not that either one isn't fine, it probably is. IF beer is 99% (or so) water, I'll spend the extra $5. Which I probably save by buying the dry yeast instead of the liquid

 
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Old 07-12-2012, 01:48 PM   #19
unionrdr
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I was getting Giant Eagle spring water for 79c per gallon. I've boiled with & topped off with it. And just topped off with it. Top[ping off only with it did taste a bit better...def a difference. When it gets really hot around here,the chlorine in the water makes it taste like flat,weak Alkaseltzer. So spring water top off def makes a percievable difference to me. The yeast need some of the trace minerals in the spring water,so that makes some bit of difference.
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Old 07-12-2012, 03:12 PM   #20
Raenon
 
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York, PA
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Quote:
Originally Posted by CBXBob View Post
IF beer is 99% (or so) water....
I never understood where people get this 99% water thing.

Most beers are between 3-4% ABV on the very low end, and upwards of 10-12% on the high end.

It's a small math quibble, but it irks me.

 
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