hoppybrewster
Well-Known Member
I just brew a beer using all Distilled water. How bad did I screw up ?
Distilled water
- Thread starter hoppybrewster
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I would say that you did perfectly. If you used extract in your beer, you can use distilled water without any issues at all.
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hoppybrewster
Well-Known Member
Really ? I've been reading you need minerals, little to non in Distilled.
extract has all the minerals you need unless you are trying to duplicate a hard water regional brew. Just don't use distilled to rehydrate yeast.
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hoppybrewster
Well-Known Member
Atog said:
I used rice solids and a light dme
bottlebomber
Well-Known Member
It doesn't matter with extract, because its already been mashed, and the extract has all the minerals that the yeast needs for proper nutrition. You're golden.
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hoppybrewster
Well-Known Member
helibrewer said:
Thanks
bottlebomber
Well-Known Member
helibrewer said:
Why not, just because of the lack of oxygen?
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hoppybrewster
Well-Known Member
bottlebomber said:
Thanks a bunch !
No, since there are no ions in distilled water the osmotic pressure difference will destroy the yeast
Grinder12000
Well-Known Member
You did good - one thing, as discussed earlier the extract has minerals in it already and one "problem" extract brewers have is that they DOUBLE the amount of minerals in their brews if they use tap water.
With distiller water the amount of minerals is "perfect-ish".
With distiller water the amount of minerals is "perfect-ish".
Why would that matter in an extract batch? Even with an AG batch, the only pH measurement that is important is the mash pH. (Well, and the sparge if fly sparging).
