jack13
Well-Known Member
I have very high iron content (0.885 ppm), which I suspect is contributing to a tendency for my beers to oxidize in the bottle.
Following advice on this forum, I purchased an iron filter a while back (this one: http://www.filterwater.com/pc-142-5-iron-removal-filter.aspx?gclid=ckdf5lr1tmwcfznbhgod7ucncq).
However, no matter how much water I ran through to try to clear it, the water came out gray. So, I instead started using the filter that came with the filter unit (a carbon filter) which does not remove iron. It did make my tap water taste better, though (got rid of a metallic aftertaste), so I went with it anyway. Been doing that for about 15 brews. But many have oxidized.
Anyway, I'm really trying to tackle this oxidation problem. Anyone who has had a beer they really like suddenly become a beer they can tolerate can sympathize! Based on threads about oxidation, I don't think there is anything wrong in my process that's leading to too much O2 in my beer, so I'm thinking it's the iron.
Assuming iron is indeed the cause (but I went into detail in case there's anything above that raises an eyebrow), here are my questions:
1) Anyone else use an iron filter and can't get it to run clean? If so, did you solve the problem? Or alternatively is the gray OK?
2) If there is no such solution, do you think running two filters in line (this type: http://www.austinhomebrew.com/Inlin...g84NvyJXgHVDfT4B0IXpswmKMwaSVYWhgoBoCnC3w_wcB), would work? First through the iron filter, then through the carbon filter?
I still want to ask that second question, but an update: I ran water through my iron filter, then put it through my Brita pitcher. It's less gray, but definitely still gray. Tasted it. Could be imagination, but it may be a little gritty.
Finally, some more info it occurred to me to point out: When the water first starts to filter, the water coming out is almost black, then quickly lightens to the gray I've been describing.
Following advice on this forum, I purchased an iron filter a while back (this one: http://www.filterwater.com/pc-142-5-iron-removal-filter.aspx?gclid=ckdf5lr1tmwcfznbhgod7ucncq).
However, no matter how much water I ran through to try to clear it, the water came out gray. So, I instead started using the filter that came with the filter unit (a carbon filter) which does not remove iron. It did make my tap water taste better, though (got rid of a metallic aftertaste), so I went with it anyway. Been doing that for about 15 brews. But many have oxidized.
Anyway, I'm really trying to tackle this oxidation problem. Anyone who has had a beer they really like suddenly become a beer they can tolerate can sympathize! Based on threads about oxidation, I don't think there is anything wrong in my process that's leading to too much O2 in my beer, so I'm thinking it's the iron.
Assuming iron is indeed the cause (but I went into detail in case there's anything above that raises an eyebrow), here are my questions:
1) Anyone else use an iron filter and can't get it to run clean? If so, did you solve the problem? Or alternatively is the gray OK?
2) If there is no such solution, do you think running two filters in line (this type: http://www.austinhomebrew.com/Inlin...g84NvyJXgHVDfT4B0IXpswmKMwaSVYWhgoBoCnC3w_wcB), would work? First through the iron filter, then through the carbon filter?
I still want to ask that second question, but an update: I ran water through my iron filter, then put it through my Brita pitcher. It's less gray, but definitely still gray. Tasted it. Could be imagination, but it may be a little gritty.
Finally, some more info it occurred to me to point out: When the water first starts to filter, the water coming out is almost black, then quickly lightens to the gray I've been describing.
