Faucet water filtering

[kenpotf]

All,

I've been very disappointed in my last 2 brews. They taste very heavy water-wise, and I'm starting to suspect that it's my water. I've only been using tap water, and with the recommendation of the LHBS, nothing thrown into the mash (campden tablets, gypsum, etc.). They said that the local water is balanced enough to not effect flavor, but I'm starting to strongly disagree. I have a filter on my refrigerator that makes the water taste worlds different than what I get out of the faucet. I've been looking at the Brita and Pur faucet filters for brewing.

1.) Do any of you use these? If so, do you like them?
2.) Do you have to do anything special with additives, like gypsum, even if you have a faucet filter?

3.) Do you recommend that I go this route?

I figure that I can get a filter for around 30.00. If I bought spring water for every batch, I'd be spending 7.00 (7 gal @ ~1.00) a batch. In less than a year, this thing would pay for itself.

Thanks!

 

[PT Ray]

I have some reservations about the Brita type pitcher filters. They remove chlorine and chloramines which is good for brewing. The down side is the filter is a damp environment exposed to the open air and can be a haven for bacteria which will now inoculate that chlorine free water. Not so much a big deal for all grain as the water will get heated. I wouldn't use it to top off an extract batch.

Currently I use tap water and use powdered metabisulfite to treat it for chloramines. It doesn't take much, I use about 1.3 grains or .003 ounces for 6 gallons.

 

[stratslinger]

All,

I've been very disappointed in my last 2 brews. They taste very heavy water-wise...

I think we really need you to clarify what you're saying here, before anyone can tell you if filtering or additives or anything like that will make a difference.

Are you getting plastic, band-aid type flavors? Those can tend to come from chlorine and cholramine in your water. If not those, can you describe specifically what you're tasting that has you suspecting your water?

Without having a better idea what you're working with, most folks are going to have trouble coming up with advice on how to ammend it.

 

[eppo]

As long a your water profile is fine, using filtered water is fine. When I did extract, I used the puur filter attached to the faucet. Without it the water had a chlorine smell. When I switched to all grain, I picked up a filter at home depot which I attached to my hose. This was ok, but I soon realized that my tap water was high in sulphates and caused a bitterness in my beers. The last two batches I used Poland spring water. From the tastes I've suck I don't notice the bitterness ( one batch is on last week of fermentation, other last week in bottles) . I used to to off with the puur water, and had no issues. Try it and see.

 

[michaeltrego]

I installed one of these Whirlpool systems under my kitchen sink so that all of my cold water is filtered. The charcoal filters are not too expensive. Works great.

 

[johngault007]

I've been using one of these for almost 2 years now:
http://www.walmart.com/ip/Camco-Water-Filter-with-Hose/14504321

Make sure you pick up a white potable water hose ($5) in the same section as the filter, it will give you flexibility when using it.

I haven't had an off flavored beer yet, and it's a cheap alternative that doesn't inhibit the flow of water.

 

[kenpotf]

I think we really need you to clarify what you're saying here, before anyone can tell you if filtering or additives or anything like that will make a difference.

Are you getting plastic, band-aid type flavors? Those can tend to come from chlorine and cholramine in your water. If not those, can you describe specifically what you're tasting that has you suspecting your water?

Without having a better idea what you're working with, most folks are going to have trouble coming up with advice on how to ammend it.

My porter had a band-aid smell and horrible taste; I had to pour it out. It could have been an infection. The one that's in the bottle now is hard to describe, but here goes. Mouthfeel is very heavy with a slight aftertaste of staleness to it. Not much of a smell to it, but the head pours good. It has the same aftertaste as an extract did that I did a few months back. (This second batch is AG.) I just have a sneaking suspicion that it's the water because it doesn't have a clean taste/feel to it.

 

[ReverseApacheMaster]

I have a PUR filter that I use for my beer. Our water is heavily chlorinated with chloramine. I've used straight tap water and while it produced ok beer over time the beer would get a medicine flavor. I'm fairly happy with the filtered water. I do make some mineral additions but I go off the regular water report.

I also have an inline filter in the fridge. It does taste better but I think it's because in addition to being filtered, just like with beer, being cold mutes some of the flavors so it comes across cleaner.

 

[Fj3fury]

I've switched to filtering my water with a Pur filter and it cleans up the chlorine nicely. It'll also help remove any bacteria that the water treatment plants may miss. The company got their start by making water filtering gear for the military.

 

[eppo]

My porter had a band-aid smell and horrible taste; I had to pour it out. It could have been an infection. The one that's in the bottle now is hard to describe, but here goes. Mouthfeel is very heavy with a slight aftertaste of staleness to it. Not much of a smell to it, but the head pours good. It has the same aftertaste as an extract did that I did a few months back. (This second batch is AG.) I just have a sneaking suspicion that it's the water because it doesn't have a clean taste/feel to it.

How's your fermentation? I would buy some spring Easter from the store for your next batch though, just to see if that is your issue.

 

[dmckean44]

I installed one of these Whirlpool systems under my kitchen sink so that all of my cold water is filtered. The charcoal filters are not too expensive. Works great.

I use two of these back to back and the water tastes great.

 

[stpetebrewer]

If your using a whirlpool type filter do you still have to boil the top off water that is added to the fermenter? Or will the filter take care of the unwanted bacteria?

 

[Zamial]

Pur filter...and a camden tab...that's it.

https://www.homebrewtalk.com/f51/hands-free-water-filter-keggles-under-25-00-a-253462/

 

[Dr. Francois]

I've been using one of these for almost 2 years now:
Walmart.com: Camco Water Filter with Hose: Automotive

Make sure you pick up a white potable water hose ($5) in the same section as the filter, it will give you flexibility when using it.

I haven't had an off flavored beer yet, and it's a cheap alternative that doesn't inhibit the flow of water.

+1

I'm planning to get a Camco filter before my next batch. I already have a white potable hose that I use frequently for brewing tasks.

 

[DeafSmith]

I use one of these:

https://www.homebrewtalk.com/f51/water-filter-setup-29145/

I run the water through slowly, about one gallon every three or four minutes, then add potassium metabisulfite at a rate of 700 mg per 20 gallons of water.

I take the carbon filter out and let it dry between brews.

 

[eppo]

If your using a whirlpool type filter do you still have to boil the top off water that is added to the fermenter? Or will the filter take care of the unwanted bacteria?

That's what I did, I didn't have any problems. Even if there is a small amount of bacteria, the yeast will take care of it.

 

[McLompoc]

I have the filter that came in the fridge and use 2 quarts of that with 2 quarts of Arrowhead water during the steeping process. I steep in 2 quarts of the bottled and then I sparge the grains with preheated fridge water at 170. I add 2 quarts of water from the fridge and 2quarts arrowhead during the boil and I have never had any problems with the taste of my beers.

 

[pm5k00]

I've been using one of these for almost 2 years now:
http://www.walmart.com/ip/Camco-Water-Filter-with-Hose/14504321

Make sure you pick up a white potable water hose ($5) in the same section as the filter, it will give you flexibility when using it.

I haven't had an off flavored beer yet, and it's a cheap alternative that doesn't inhibit the flow of water.

Thats what I use, highly recomended.

 

[krenshaw]

I use one of these:

https://www.homebrewtalk.com/f51/water-filter-setup-29145/

I run the water through slowly, about one gallon every three or four minutes, then add potassium metabisulfite at a rate of 700 mg per 20 gallons of water.

I take the carbon filter out and let it dry between brews.

i second this, i've used it on all of my all-grain batches and haven't noticed any off flavors.. taking out the filter to dry is a key step to make sure nothing starts growing in there.. its a great link for a fun step by step DIY

 

[rico567]

Why not just use RO water for a few different batches, and see if that makes a difference? No amount of the type of filtering discussed (Brita or Pur-type filters) is going to remove many of the potential culprits in unsuitable water. I use a whole house particulate filter, and I helped install a carbon-cartridge whole house filter for chorine in my son's house. However, these filters will do NOTHING to remove dissolved minerals, for instance.

Here we are in a rural area on a well, and although the water is perfectly fine, it's full of dissolved calcium and iron, which makes it completely unsuitable for brewing, and makes lousy coffee. I buy RO water from the grocery store for these purposes (and cooking, while I'm about it). The well water is fine for everything else, with the application of the proper additives (washing soda in the laundry, etc.). We rejected the monthly expense of whole-house softening, etc. a long time ago (about 40 years now).

There will be those who inveigh against RO water because of the lack of necessary minerals. Fine, treat the water, there are plenty of threads on HBT dealing with that. I don't treat my brewing water, just use the straight RO, and my beers are just fine.....although I've been tempted to start throwing a bit of gypsum in there, just to see if it makes a difference.

 

[Rapt0rBrown]

So I had the same issue, but maybe worse. Not only was the beer watery but it also had a slight metal taste to it. I almost stopped brewing because my first four batches were not good.

My solution may or may not work for you, but I use a local spring. Since starting to use it, I have brewed 10 beers and they have all been without the off taste and I watery.