kdreese
Member
So let me preface this with this being a conversation/question thread on theory and maybe not real life practice.
I am wondering what others opinions are on utilizing deionized water for homebrewing.
Let me explain... I was at work talking about deionized water and the process it uses to remove (in theory) everything but the H2O molecules from the water. Wouldn't it be great to start with a blank slate with brewing water. Then add in what we want to match a specific water profile. This would also be to ensure consistency in each batch. Essentially we would prepare our water much like a grain bill. X # of gallons, X oz of calcium, etc.
Being a purist and an rookie water nerd I want to stop many of the comments with this. Deionized water IS NOT the same thing as distilled or RO water. Many of the ionic molecules in water will evaporate with the distilled water at very low temps. The best way we know to remove almost everything is through Deionizing filter (bead).
Would it have application to the brew day, can we add back in (at specific quantities) the minerals we want, would this help estimate mash pH?
I did a quick search on deionizing filter and they are no worse than RO. I do not know what capabilities specific filters have or if commercial filters can produce deionized water at the level which labs require but its a theory?
Any thoughts? And to be clear I would in theory want to add minerals back in and not use only the H2O since the molecular compounds and minerals in water give the beer specific taste. I should also know I have no chemistry experience passed the basic college class levels and only nerd out on water because its important for beer, I was a certified pool operator, and I enjoy some chemistry. Who knows, maybe we can put together enough thoughts and I can purchase the filter and run some tests and make an article for the site. Thanks y'all!
I am wondering what others opinions are on utilizing deionized water for homebrewing.
Let me explain... I was at work talking about deionized water and the process it uses to remove (in theory) everything but the H2O molecules from the water. Wouldn't it be great to start with a blank slate with brewing water. Then add in what we want to match a specific water profile. This would also be to ensure consistency in each batch. Essentially we would prepare our water much like a grain bill. X # of gallons, X oz of calcium, etc.
Being a purist and an rookie water nerd I want to stop many of the comments with this. Deionized water IS NOT the same thing as distilled or RO water. Many of the ionic molecules in water will evaporate with the distilled water at very low temps. The best way we know to remove almost everything is through Deionizing filter (bead).
Would it have application to the brew day, can we add back in (at specific quantities) the minerals we want, would this help estimate mash pH?
I did a quick search on deionizing filter and they are no worse than RO. I do not know what capabilities specific filters have or if commercial filters can produce deionized water at the level which labs require but its a theory?
Any thoughts? And to be clear I would in theory want to add minerals back in and not use only the H2O since the molecular compounds and minerals in water give the beer specific taste. I should also know I have no chemistry experience passed the basic college class levels and only nerd out on water because its important for beer, I was a certified pool operator, and I enjoy some chemistry. Who knows, maybe we can put together enough thoughts and I can purchase the filter and run some tests and make an article for the site. Thanks y'all!