Filtered water or RO water?

[St. Jon's Wort]

I am planning on doing my very first AG brew next week and I am trying to get my ducks ina row here. I went online to my local water co. website and got the water report for my area:

PH 8.2
Calcium Carbonate (hardness) 165 mg/L
Sodium 30 mg/L
Calcium 47 mg/L

full report here: http://www.louisvilleky.gov/NR/rdonlyres/6C82C72E-5913-4216-B945-3FF39241A9B5/0/LWCCCR09withprinterchanges2.pdf

So, from what I can gather our water is moderately "hard" and slightly on the alkaline side.

I don't want to use water straight from the tap as I've heard that chlorine int he water can introduce off flavors to the beer and I want to avoid that entirely, so I am considering buying a water filter, but we used to have a salt water fish tank and I am very familiar with reverse osmosis (RO) water which is readily available at my local fish store for $.50 a gallon. Does anyone use RO water or do they use it in parts (half RO, half filtered)? I am mainly leaning towards getting a filter and just using 100% filtered water and adding gypsum to make up for lower calcium but I would like input from anyone who may use RO water, either totally or in part, in their mash.

Does anyone have any suggestions?

Thanks.

 

[albannach]

John Palmer's water chem spreadsheet has a calculator that will help with dilution rates, etc. Look through chapter 15 of the "How to Brew" link in my signature.

 

[samc]

I use RO 100% and add Gypsum, baking soda and some table salt in small quantities. It works fine for my IPA's. Portland water is pretty soft to begin with but the chlorine smell is way too strong to me.

 

[beerthirty]

I have hard water. I started AG mixing RO and spring water. Now I just slow filter through 2 carbon filters and add a bit of 5.2 to help buffer pH. I can't tell any difference.

 

[uechikid]

Maybe I'm missing something but...I've been using tap water for years and have never had any issues.

 

[david_42]

If I'm reading the report correctly, your water district uses Chloramine to treat the water, not chlorine. A mechanical filter will not remove this compound, but it can be dealt with using campden tablets. An activated carbon filter, however, will remove it and and any organics that might be a problem. Other than that, your water looks okay.

 

[St. Jon's Wort]

If I'm reading the report correctly, your water district uses Chloramine to treat the water, not chlorine. A mechanical filter will not remove this compound, but it can be dealt with using campden tablets. An activated carbon filter, however, will remove it and and any organics that might be a problem. Other than that, your water looks okay.

Thanks for the reply and for your help. I was thinking about using a three-step PUR brand faucet filter. It has an activated carbon filter in it so all should be good right or should I just use campden tabs and a 5.2 PH buffer?

Again, thanks for your help.

 

[david_42]

I'd take the easy route with campden tabs and a 5.2 PH buffer if there are no off-flavors.

 

[HenryHill]

Maybe I'm missing something but...I've been using tap water for years and have never had any issues.

Maybe.

789

 

[St. Jon's Wort]

I'd take the easy route with campden tabs and a 5.2 PH buffer if there are no off-flavors.

Will the 5.2 buffer take care of the chlorine in the water? From what I've been reading, chlorine (as well as hard water) can contribute greatly to off flavors in the beer. As far as the water itself, I don't taste any off flavors in it straight from the tap.

 

[Reverend JC]

No it will not remove the chlorine, but boiling will or letting the water sit out over night.
And yes, chlorine can contribute off flavors in beer.

 

[ZBrewMan]

From what I understand (not a whole lot), chloramine will not be removed by boiling, unlike chlorine. It also will not be removed by RO. The only good methods that I have heard are slow and prolonged contact with an activated granular carbon filter of some sort or campden tablets as david suggested.

+1 on campden

 

[Grinder12000]

We have the same and an activated carbon filter will take the smell out of the water but will not take out the softness. I use 5.2 on all < porter brews.

 

[St. Jon's Wort]

Thanks for all of the help guys. You have given me much food for thought.

 

[beerthirty]

Slow filtering is the key. Activated carbon does not filter the water, it absorbs impurities. Trying to filter the water quickly only results in removing insolubly particles down to the micron rating of the filter. Some filters claim choramine removal, which is usually not possible with carbon filters. Here is a link to one. ChlorPlus 10 Advanced Carbon Block Filter Only $17.65
These are a bit pricey compared to the standard filter we all get at home depot, but if choramine removal without extended filtering or boiling is what you are looking for it might be worth a try. No matter what filter you use, I stress slow filtering. If you can fill the hlt overnight at a trickle then it gives the carbon a chance to work correctly and reduce the impurity you are trying to remove.