High sulfur in water

[TipsySaint]

I'm going brewing a friends house who has never brewed before. He has a fair bit of sulfur in his water. I don't know exactly how much. When it's cold you can't really tell, but when you warm it up, it smells like rotten eggs.

Can this be removed by pre-filtering the water down to say a 1um level?

Will it impact the fermentation?

Lastly, will you still smell or taste the sulfur in a nce cold beer?

Thanks!

 

[mabrungard]

Hydrogen sulfide is the primary culprit. That can be boiled out of the brewing water during a preboil. That could also cause excess alkalinity to be driven out of the water. That would be another good thing if this water has high alkalinity. It should be ready for brewing after a few minutes of boiling.

Allowing the wort to have some contact with some copper piping or tubing would also be helpful. The bit of copper it adds to the wort will further reduce any chance of sulfur in the beer.

Enjoy!