Using Distilled Water (PH Neutral) to brew- what minerals would you add? Is there any benefit?

[Nate R]

Hello all. Just started BIAB with my Brewie. I was using Cyrstal Gyser Spring Water- but have been reading a lot about water quality. Is there any benefit to starting with distilled water and adding minerals? Would this create a consistent water quality? Has anyone tried this for Ales? For Lagers? I would assume the minerals would vary for pilsner vs. lager vs. ale etc. Thanks all!

 

[Kent88]

I have read about many people on this forum who insist on starting with distilled or reverse osmosis water to build a water profile appropriate for the style they make.

 

[Biscuits]

Using distilled or RO water allows you to control what flavors are more pronounced in your beer as well as predict mash pH. Since it often very difficult to find a spring or mineral water that will give you a comprehensive list of what / how much of each important brewing ion are in their water, it is generally recommended that you build your own water profile using gypsum, calcium chloride, etc. That being said, if you're satisfied with the way your beers are turning out with the spring water it might be suitable for the type of beers you are brewing with it. If it ain't broke don't fix it, but I think it is generally agreed upon that once you start tweaking your water to match your beer style and control your mash pH, the beers are the better for it.

 

[dmtaylor]

Distilled water is good for brewing, but I've heard it said that it's a good idea to add at least a little calcium to ensure good yeast health. Calcium chloride is good for accentuating malt flavor, and gypsum is good for accentuating bitterness. If you want both, use a little of both. Those are the two important brewing salts, other ones aren't as important. A pinch of regular salt (sodium chloride) probably never hurt anybody either but that's about it.

 

[cubalz]

I always start with distilled water and build my water profile from there depending on the style I am brewing at the time. I feel this gives me complete control over the ingredient that comprises 98% of my final product. If you are using spring water, you may need to use more brewing salts to overcome its' existing pH.

 

[ajdelange]

Hello all. Just started BIAB with my Brewie. I was using Cyrstal Gyser Spring Water- but have been reading a lot about water quality. Is there any benefit to starting with distilled water and adding minerals? Would this create a consistent water quality? Has anyone tried this for Ales? For Lagers? I would assume the minerals would vary for pilsner vs. lager vs. ale etc. Thanks all!

This particular forum is the place to be to find the answers to all the questions you are asking here. For starters there is a Sticky at the top of the forum page that gives recommendations for those just starting out in water customization.

In a nut shell: adding minerals to DI (that level of purity isn't needed - most use RO) gives the following benefits
1)Total control over the mineral content of your brewing water
2)Consistency (as it is you who determines what goes into your water - not mother nature or the supplier).

If you read here some you will see that hundreds of people have used this approach with great success. In fact, unless you live in one of those places blessed with water that is nearly RO, it is, arguably, the only way to insure consistently good beer.

 

[Beer666]

I have only ever brewed with RO water and thats what we drink as well. I make mostly lagers and find it very easy to treat the water. 0.1g of gypsum and calcium chloride gives me about 50ppm. Nice balance for a malty lager.

 

[Kent88]

There is a book, one of the authors is John Palmer, all about brewing water. It is part of the brewing elements series. It is really handy and has way more information in it than I have been able to make sense of.

The main brewing "salts" that I have heard about are calcium chloride, gypsum, epsom salt, table salt (non-iodized), and baking powder.

So at minimum you want to know about the levels of calcium, chloride, sulfur, magnesium, sodium, and alkalinity in your brewing water.