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Old 01-01-2009, 07:36 PM   #11
Panzermann
 
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Use Spring Water and this issue is no longer relevant. I would not even used boiled tap water. It does nothing but add more time IMO.
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Old 01-01-2009, 08:31 PM   #12
dwf137
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only one brew under my belt, but i used brita-filtered tap water.

I'm considering moving towards freezing milk jugs and cutting them as someone else had recommended, because it's taking forever for my wort to cool, even with half frozen water.

 
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Old 01-01-2009, 09:24 PM   #13
ghack
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I would have to say it all depends on your water supply.

I generally use spring water without issue for a number of reasons. A few years back I was getting an annoying but not beer ruining infection and pretty well narrowed it down to the use of hot tap water to rinse and start siphons. I still use some tap from time to time, but only in full boils, or pre-boiled.

The local water source is the muddy Mississippi, and while perfectly safe to drink the quality (taste, mineral content, chlorine content, etc.) can vary widely during the year. Also, in summer the stuff comes out near 80 degrees, which is perfect for yeast as well as every other beer spoiling organism. The local water system is nearly 100 years old, and it is not uncommon to find sand in your faucet screen.

As to freezing the jugs, if you time it until it just begins to freeze (usually a ice crust forms on the inside of the jug) you can easily get the benefit of nearly frozen water (32 to 33 degrees) without the chunk of ice to deal with.

 
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Old 01-01-2009, 09:38 PM   #14
dwf137
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^that's what I have done, but after adding the wort, it's still no where near pitching temp. All ice will have more ability to lower the temp as it takes a lot of energy to change the phase of water.

 
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Old 01-01-2009, 09:44 PM   #15
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I will beat a dead horse and second the just use tap direct from the jug if your water tastes fine.

There are more FDA regulations on tap water quality than there are on bottled water, so there is really no chance for infection. If your municipality uses a lot of chlorine that is a different story though.
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Old 01-01-2009, 09:44 PM   #16
winzerz
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I use bottled spring water

3 gals to start I put the other two into the freezer till they just start to get

slushy then slowly add those last two to the wort as it is cooling in an ice bath
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Old 01-01-2009, 09:51 PM   #17
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Quote:
Originally Posted by Jonnio View Post
I will beat a dead horse and second the just use tap direct from the jug if your water tastes fine.

There are more FDA regulations on tap water quality than there are on bottled water, so there is really no chance for infection. If your municipality uses a lot of chlorine that is a different story though.
Great sigline there
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Old 01-01-2009, 10:55 PM   #18
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Great sigline there
hehe, your quickly becoming the most quoted person on the internet
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