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Old 01-17-2013, 08:45 PM   #11
freisste
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Quote:
Originally Posted by hoppyhoppyhippo

I could be wrong, but as I understand the properties of distilled water (unrelated to brewing) you could have issues with super heating but that shouldn't be an issue with brewing I'd imagine.

I'm just against distilled and other forms of water because they're so expensive. I forget the exact number but it's like 2000 times more expensive to buy water than just use tap water. Say a 5 gallon jug of water is 10 bucks. If you brew 20 batches of beer in 2 years you've spend at least 240 bucks on water. If you buy a reverse osmosis machine for 200 bucks (so a pretty nice one) you still make out since your cost for tap water will be like 3 dollars.
Plus 60 bucks a year for the filters. Or so I've heard, I don't have a system.

 
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Old 01-17-2013, 09:42 PM   #12
Upthewazzu
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If I were to use the filtered water from a grocery store do I need to be worried about bacteria and such when adding it to the cooled wort? I can only boil about 3.5 gallons at a time.

Or should I boil that water separately, cool, then add to wort?

 
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Old 01-17-2013, 11:44 PM   #13
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Quote:
Originally Posted by hoppyhoppyhippo View Post
As I understand it, a charcoal filter (or leaving your water out overnight) removes the chlorine, and for chloramine a charcoal filter also usually works, but if you want to be safe a campden tablet will make sure you're good.
That's not so- chloramine is much trickier to remove, and a normal charcoal filter won't do it.


Quote:
Originally Posted by Upthewazzu View Post
If I were to use the filtered water from a grocery store do I need to be worried about bacteria and such when adding it to the cooled wort? I can only boil about 3.5 gallons at a time.

Or should I boil that water separately, cool, then add to wort?
I never boiled purchased water, but I know that some people do. If you're worried about it, then boiling it and cooling it first would be safe to do. But I don't think it's necessary.
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Old 01-17-2013, 11:55 PM   #14
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I actually just use a refrigerator water line filter from Home Depot (like this one) that I hook to a couple lengths of 3/8" braided tubing and a hose adapter, secured with hose clamps to filter out chlorine. I run the tap water through slowly (about 20-30 minutes to collect 7 gallons) and I've had great success with it; there's no strong smell of chlorine like from the tap and I haven't had any complaints about off flavors.

 
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Old 01-18-2013, 12:13 AM   #15
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Quote:
Originally Posted by Yooper View Post
That's not so- chloramine is much trickier to remove, and a normal charcoal filter won't do it.
in How to Brew, John Palmer lists activated charcoal filters (should have specified that) and campden tablets as sources to remove chloramine

Potassium Metasulfite is one of the forms of Campden and according to wikipedia potassium metasulfite does neutralize chloramine.

EDIT: Guess I should provide the line for How to Brew

 
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Old 01-18-2013, 05:20 AM   #16
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I haven't used Campden tablets but I've heard rumors that it can affect fermentation. Has anyone run into this?
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Old 01-18-2013, 05:34 AM   #17
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Wal Mart uses the Culligan RO system which has 5 different filtration systems applied, including UV light. It costs me $3.40 for 10 gallons. I then use the Bru'n Water spreadsheet and set the dilution to 100% RO water and build my water profile from there. By far the best improvement in my brewing process in the past few months. Bru'n Water takes some time, patience, and persistence to learn. But the developer has done an outstanding job making it useful for home brewers. Try it out!!
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Old 01-18-2013, 07:08 AM   #18
doubletapbrewing
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I just went to Walmart and picked up 6 gallons of their drinking water. I think it cost me 88 cents a gallon. To me that is much easier than messing around with all the filtration systems. And to me (a broke college student) that is very cheap.

 
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Old 01-18-2013, 12:31 PM   #19
freisste
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Quote:
Originally Posted by scoundrel
I haven't used Campden tablets but I've heard rumors that it can affect fermentation. Has anyone run into this?
I have heard that using too much can affect yeast viability. The article I read suggested ascorbic acid instead as it will neutralize chlorine and chloramines and overdoing it will not affect the yeast. Plus you need like 1/2 tsp for 5 gal. I think it is actually cheaper than campden tablets.

 
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Old 01-18-2013, 12:36 PM   #20
freisste
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Quote:
Originally Posted by freisste

I have heard that using too much can affect yeast viability. The article I read suggested ascorbic acid instead as it will neutralize chlorine and chloramines and overdoing it will not affect the yeast. Plus you need like 1/2 tsp for 5 gal. I think it is actually cheaper than campden tablets.
Here's my source. Whether or not it is 100% accurate, I cannot say.

http://www.picobrewery.com/askarchive/chloramine.htm

 
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