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Yep! PFAS and PFOS are big molecules that are very unlikely to make it through the pores of the RO membrane.

To better understand what you're doing with acid and mineral additions, I recommend you visit this site and read: https://www.brunwater.com/water-knowledge

Russ won't steer you wrong. To help brewers with this important decision and purchase, read this article: What RO System should I buy

Yes, adding all calcium and magnesium salts does reduce the amount of acid that might be needed in the mashing water. But that approach doesn't solve the problem of using water with high alkalinity for sparging water. Unless you're using RO or distilled water for brewing, its likely that adding...

Agree that distilled water will not 'expire' for brewing usage. However, there are some users that require purer water with a relatively neutral pH. An opened container would be subject to CO2 ingress along with dust and spores that would affect purity. For brewing: ignore any expiration date!

Even the water that the OP presented, will make beer. No brewer HAS to perform any water adjustments of any kind. However, if they're wanting good or great results, there is no choice but to adjust their water to better conform to the requirements of the mash and beer style. The OP's water has...

You'll be overcompensating, if you replace the RO membrane too. If you protect the membrane from disinfectant exposure, it will last MUCH longer than 5000 gallons. Replace the membrane when the TDS of the RO water exceeds about 10% of the raw water TDS.

Be aware that slaked lime (pickling lime) will readily degrade if any moisture and CO2 in the air contacts that solid. That's a reason that I prefer to use sodium bicarbonate to add alkalinity to my mashing water. Sodium bicarbonate is more stable. Don't worry about adding too much sodium to...

Detrimental? Yes. Appropriate for all beer styles? No. I make a number of English styles and found that LODO techniques don't make those beers better. There are probably other styles that rely on a more oxidized malt flavor as their signature too. But for beer styles that rely on fresh and...

Chalk has very limited solubility in water and wort, so about all the pH increase you'll achieve out that addition is 0.1 units. You have to use either lime or baking soda to produce a meaningful rise in your wort pH.

Regarding the pH meter that the OP referenced, they are essentially throw-away devices with a likely short lifespan. That's why they're sold in multiple packs. The thing I don't like about that particular meter is that it seems to require specialized calibration solutions instead of...

Absolutely not! Gordon won the Ninkasi via his meads and through careful blending of his beers to produce the right flavor and aroma profiles. He does have an impeccable palate. But his habit of adding roast at mashout is not all it seems to be. While I agree that Schwarzbier is a good...

Oh, sure I do. But there's little we can do about it, other than preach the correct understanding for those various data that are reported in that dumb "as CaCO3" moniker. When you see things reported as hardness or "as CaCO3", immediately study the reported data to figure out if its referring...

Oh boy! A lot of misunderstanding of water chemistry and terminologies in that post. Soft water can be full of salts. What it's not full of is divalent metal ions such as calcium, magnesium, iron, and manganese. Water with very little salt content is probably soft, but I can tell you that my...

Exactly! Sulfate dries the palate and that enables the drinker to perceive more bitterness. Sulfate, at the levels we use in brewing, is not bitter.

There is no need to increase the water volume and if you're boiling off gallons of evaporation, you're doing that needlessly. The conversion of SMS to DMS is time and temperature dependent. Just simmering the wort in a covered kettle for an hour or so and then uncovering the kettle and boiling...

My experience with RIMS and almost 40 years of working with groundwater flow through particulate materials indicates that its the mash bed that is the primary limiter of flow rate through a recirculating mash system. Additionally, the compressibility of a mash grist make it very susceptible to...

Absolutely wrong!!! While that scorched deposit doesn't look too bad to me, scorched wort on an element can and will eventually add smokey phenols to the wort and all the beers will be 'smoked' beers. A local (to me) brewer found this out the hard way after ruining dozens of 7bbl batches...

PS: Heat DOES NOT RISE. Hot air and some hot liquids do rise, but heat itself does not rise. Heat only goes from a region of higher temperature to a region of lower temperature. If you heat the center of a metal plate that's in a vacuum, the heat would radiate equally in all directions from that...

Depending on the mass of the grist and the wort flow rate, it could easily take 15 or 20 minutes to obtain a uniform temperature throughout a grist following a temperature change. Set the temperature of your RIMS outlet wort to your desired step temperature and give it time. Ignore the return...