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Old 07-03-2013, 12:48 AM   #1
zodiak3000
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Default any side effect to using 100% RO water

im looking to do a batch using 100% RO water. no adding of salts or minerals. will the beer be fine with no side effects or off flavors? my tap water is ok, but im suspecting my ph is too high during mash causing some tannin issues. should i mix in some tap water with the RO for mashing? what about sparge? if so, what percentages would you recommend?


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Old 07-03-2013, 01:27 AM   #2
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I typically blend my carbon filtered tap water with RO water. Porters, stouts, malty darker ales get 60~70% tap to 40~30% RO. Lighter beers, IPA's, or delicate beers get much higher percentages of RO water. I have done some 100% RO beers but in those cases I did add something to the water. In one case all I added was some acid blend to balance PH.


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Old 07-03-2013, 01:51 AM   #3
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I've been following ajdelange's water primer and use RO exclusively as my base (both mashing and sparging) since my water is extraordinarily hard. Check out the link, he suggests a few salt additions based on the beer you're brewing.

http://www.homebrewtalk.com/f128/bre...primer-198460/

You'll read a lot of posts where the brewer will suggest that you don't have enough salts/minerals for the mash and fermentation; however this, seemingly, is not wholly accurate.

I seem to recall some experiments (not by ajdelange) done by Braukaiser, or somebody, doing experiments with this.

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Old 07-03-2013, 01:54 AM   #4
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if ur going Extract batch, ur fine using all RO water because the minerals the yeasties need are already in the extract. Otherwise RO with all grain you will run into problems because of the lack of those minerals.

http://www.homebrewtalk.com/f36/reve...brewing-29333/

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Old 07-03-2013, 02:08 AM   #5
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I use RO H2O with all grain and no problems to my liking. To each their own.
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Old 07-03-2013, 02:09 AM   #6
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You're fine with all RO water in general. If you really want to ensure a good fermentation, follow the primer and add 5 grams (one teaspoon) of calcium chloride to the water.
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Old 07-03-2013, 02:23 AM   #7
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Quote:
Originally Posted by Yooper View Post
You're fine with all RO water in general. If you really want to ensure a good fermentation, follow the primer and add 5 grams (one teaspoon) of calcium chloride to the water.
^^Thats exactly what I've been doing lately and its working great. If you're worried about pH, I have a pH meter and have checked the last couple mashes, they've been spot on.
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Old 07-03-2013, 02:52 AM   #8
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what are thoughts on using all RO water and some wyeast yeast nutrient for some mineral content?
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Old 07-03-2013, 04:06 AM   #9
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Quote:
Originally Posted by zodiak3000 View Post
what are thoughts on using all RO water and some wyeast yeast nutrient for some mineral content?
That won't add what you need. I use RO and add salts back both for yeast health and taste. Although it's better than nothing, I suppose.
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Old 07-03-2013, 04:41 AM   #10
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im thinking maybe i should try a 50/50 blend of tap and RO, both strike and sparge. this way i can hopefully keep my PH in check + have enough minerals for the yeast and healthy fermentation. thoughts?


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