jpalarchio
Well-Known Member
I've been out of homebrewing for a while but some BOP sessions have revived me and I'm getting back into it again. I was doing extract before and have acquired the equipment for all-grain now.
In my current home, the water is "community well" which seems to be excessively hard. We have a water softener but we don't drink or cook with the water, we instead use a reverse osmosis system and that water tastes just fine.
It's my understanding that RO water needs to be modified for all-grain as it lacks mineral content.
The posts and articles I've read have all been a bit confusing. Essentially I was wondering if someone who uses RO could comment on three things:
1 - How to determine what to add to the water? (Simpler is better, the less I have to mess with - the better)
2 - In relation to the pH, do I have to add anything in addition to the minerals? (i.e. Five Star 5.2 buffer)
3 - When is it added?
I do have Beersmith if any of the toolsets there are of help.
Thanks!
Joe
In my current home, the water is "community well" which seems to be excessively hard. We have a water softener but we don't drink or cook with the water, we instead use a reverse osmosis system and that water tastes just fine.
It's my understanding that RO water needs to be modified for all-grain as it lacks mineral content.
The posts and articles I've read have all been a bit confusing. Essentially I was wondering if someone who uses RO could comment on three things:
1 - How to determine what to add to the water? (Simpler is better, the less I have to mess with - the better)
2 - In relation to the pH, do I have to add anything in addition to the minerals? (i.e. Five Star 5.2 buffer)
3 - When is it added?
I do have Beersmith if any of the toolsets there are of help.
Thanks!
Joe