Using "RO" water
#1
Posted 07 March 2010 - 11:15 AM
#2
Posted 07 March 2010 - 12:14 PM
#3
Posted 07 March 2010 - 12:42 PM
that's R.O. waterbaddog, I do this on lighter, ie pilsner, hefe and the like, I use Palmer's spreadsheet to adjust the water chemistry where I want it for style and color.Water here in Spokane Valley is well suited for darker pales up to brown porters but has to be adjusted or diluted for stouts or pales.edit to add link Palmer's Spreadsheet from "How to Brew"Personally, if my water was that bad, I'd just go to Safeway and use the machine to get 10 gallons out of the water machine. Think it's 50 cents a gallon, so that may be easier.
Edited by miccullen, 07 March 2010 - 12:44 PM.
#4
Posted 07 March 2010 - 12:49 PM
I'd try and find a friend close by that had better water for brewing and just go pick some up.Personally, if my water was that bad, I'd just go to Safeway and use the machine to get 10 gallons out of the water machine. Think it's 50 cents a gallon, so that may be easier.
#5
Posted 07 March 2010 - 01:04 PM
#6
Posted 07 March 2010 - 02:45 PM
#7
Posted 07 March 2010 - 02:50 PM
I can also get DI water for free from workSorry, brain fart, I was thinking DI water. Brain is in lab mode.
#8
Posted 08 March 2010 - 07:14 PM
chances are, anyone nearby is going to have the same water. For stouts I use our very hard water but for everything else I use a mix of RO water and tap water. The palmer spreadsheet or one like it will help you get your ions right. If you search my name and spreadsheet you will probably find the one I use, I've posted it here beforeI'd try and find a friend close by that had better water for brewing and just go pick some up.
#9
Posted 08 March 2010 - 09:05 PM
#10
Posted 08 March 2010 - 09:34 PM
or if they are unwilling, send a sample off to Ward Labs for analysislinkI believe it is the w-6 household mineral testwhich is $16.50Call your local water board and get the water info that you'll need to know for brewing: calcium, magnesium, sodium, carbonates/alkalinity, sulfates, chloride, and chlorine/chloramine.
#11
Posted 09 March 2010 - 02:22 PM
I contacted my city water department a few months ago and the guy told me they don't test for those. I couldn't believe it, they test for everything but those. Oh, he did tell me they use chloramine. BeachCall your local water board and get the water info that you'll need to know for brewing: calcium, magnesium, sodium, carbonates/alkalinity, sulfates, chloride, and chlorine/chloramine.
#12
Posted 09 March 2010 - 06:10 PM
Do you have the numbers on Spokane water? If so, please post.that's R.O. waterbaddog, I do this on lighter, ie pilsner, hefe and the like, I use Palmer's spreadsheet to adjust the water chemistry where I want it for style and color.Water here in Spokane Valley is well suited for darker pales up to brown porters but has to be adjusted or diluted for stouts or pales.edit to add link Palmer's Spreadsheet from "How to Brew"
#13
Posted 09 March 2010 - 07:15 PM
I doubt those machines are RO. Most likely DI.MolBasserthat's R.O. waterbaddog, I do this on lighter, ie pilsner, hefe and the like, I use Palmer's spreadsheet to adjust the water chemistry where I want it for style and color.Water here in Spokane Valley is well suited for darker pales up to brown porters but has to be adjusted or diluted for stouts or pales.edit to add link Palmer's Spreadsheet from "How to Brew"
#14
Posted 09 March 2010 - 07:38 PM
I did, in the water threadDo you have the numbers on Spokane water? If so, please post.
#15
Posted 09 March 2010 - 07:39 PM
I can only tell you what the machine says on the label on the frontI doubt those machines are RO. Most likely DI.MolBasser
#16
Posted 09 March 2010 - 07:47 PM
#17
Posted 09 March 2010 - 07:49 PM
I sometimes use DI water too, so mehhhIt might be. RO membranes are very expensive though, that is the source of my doubts.Meh, it could be so, I have never used one of the machines, I should check one out.MolBasser
#18
Posted 11 March 2010 - 05:13 PM
Just saw that. Thanks.I did, in the water thread
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