Water Q

[RedHouse]

I am going to brew up Jamils all grain Dry Stout recipe on Sunday. My LHBS provides RO water at no charge to their customers.

I have brewed three AG beers using my un-softened well water, and all three beers taste great. I haven't had my water tested in over a year, but I am going to get it done soon. I'm not sure of mineral content, but there is no bacteria, and the ph is 7.4.

Any advice/opinions on whether I should use the RO or well water to brew this stout?

Thanks.

 

[BierSnob]

I don't know about that recipe but stouts are generally brewed with harder water. So, use the well water.

 

[TANSTAAFB]

If you like the beer you make with your water, go with it. The RO water is going to require treatment to get the right mineral/ hardness levels, costing you $$, time, and study. There are certain styles, like Burton Ales, that matching the water profile is important, but I think nailing down your process is more important than screwing with something that ain't broken!!!

I have started reading up on water more recently and may start tinkering just so I understand this aspect of brewing and can keep consistency even if I move, but I just use my hard ass Texas well water and I love my beer

Very cool that your LHBS gives RO away though. Talk to them and see if there is a particular reason to change.

 

[RedHouse]

Thanks...I did some research last night(should have done more searching before asking)...and I found out the same things you just told me.

I'll continue to use my water.