Tom S wrote "Just curious: Why not use 100% R.O. water for brewing? I can't see any good reason to pollute your brew with tap water - unless you live in Lake Tahoe, e.g."
Hi Tom - I use a portion of tap water for the mineral content. Some beer styles depend on various minerals for a flavor contribution and the yeast need some minerals to be happy. I use several different water mixtures for different types of beer I brew.
Bill Frazier Olathe, Kansas
I figured that was probably it, but why not add what you want to pure water, and leave out the chlorine?
Tom S
Tom S wrote; > I figured that was probably it, but why not add what you want to pure water,
I could do that but I would have to weigh some very small amounts of chemicals or make some stock solutions and keep them preserved. It's easy to get rid of the chlorine...I add 1/4 teaspoon K metabisulfite (overkill) to 10 gallons of brewing water which eliminates chlorine/chloramine. Then, depending on the type beer being brewed, balance the tap and RO water to get the minimum minerals needed. To this some calcium chloride or calcium sulfate, depending on beer type again, is added to round out the brewing water recipe. Also, saves buying 1 to 5 gallons extra RO water...but at 25 cents per gallon I think I can afford it.
Bill Frazier Olathe, Kansas
Sounds like you just talked yourself out of using tap water. :^)
Tom S
Personally, I don't think the chlorine content in tap water would have a significant effect on your free SO2. It doesn't take much to neutralize the typical amount of chlorine.
To Tom S.
Because it's too much work for negligable benefit. It's much easier to use plain tap water or RO diluted tap water if the mineral content of plain tap water is too high for the style.
Andy
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.