water use
water use
I made the mistake of using rain water thinking it is cleaner/pure than household tap water. as I now know this is not the case, for all the newbies it is full of micro organism which compete with the yeast for the sugars. thefore giving you a lower alc/vol %, a tip I was given with house tap water is this, for a start the chlorination of the water kills any micro organism and is not at a level to harm the yeast so works very well for homebrew, but for a crisper taste,do this, to release chlorine out of the water take it straight from the hotwarter system 1st thing in the morning as this is when it is the hottest and allow to cool. as the steam is released so is the chlorine. this is the cheapest/cleanest water you can get!!!! plese feel free to comment on this
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Dogger Dan
- Posts: 3168
- Joined: Thursday Aug 26, 2004 10:43 am
- Location: Lucan, Ontario, Canada
To be blunt, Crap take who ever fed you that and give them cuff up side of head. 
Boil your wort, say bye bye to micro organisms. Its called pasturization and occurs around 140 deg F so even if you are dump and add kind of guy you will knock off the micro. If you are having taste issues it is because rain water has different ion and cation concentrations than your tap water.
Additionally, the micro aint chewing at your sugars at the rate yeast is so if you are getting low alcohol volumes and want to blame the critters then you must have the filthiest rainwater on earth. You should be able to see the buggers in the water like you can yeast. I would suggest that the low alcohol concentration is from a stuck fermentation because there are not enough minerals and neutrients to boot up the yeast. Remember rain water is only distilled water done Mother Natures Way.
Maybe check your math to on your recipe to
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Dogger
PS Sorry if that sounds harsh, it just bugs me when people get fed a load of bumf. I don't use rain water either because it doesn't rain much here in summer and in winter the dog is turning it yellow
Boil your wort, say bye bye to micro organisms. Its called pasturization and occurs around 140 deg F so even if you are dump and add kind of guy you will knock off the micro. If you are having taste issues it is because rain water has different ion and cation concentrations than your tap water.
Additionally, the micro aint chewing at your sugars at the rate yeast is so if you are getting low alcohol volumes and want to blame the critters then you must have the filthiest rainwater on earth. You should be able to see the buggers in the water like you can yeast. I would suggest that the low alcohol concentration is from a stuck fermentation because there are not enough minerals and neutrients to boot up the yeast. Remember rain water is only distilled water done Mother Natures Way.
Maybe check your math to on your recipe to
.Dogger
PS Sorry if that sounds harsh, it just bugs me when people get fed a load of bumf. I don't use rain water either because it doesn't rain much here in summer and in winter the dog is turning it yellow
"Listening to someone who brews their own beer is like listening to a religous fanatic talk about the day he saw the light" Ross Murray, Montreal Gazette
water
no offense taken i had done 6 batches with rain water and all worked great and tasted very good, was hopeing for a response like yours cause it kind of sounded like the truth(about the water and micro organism's) can i ask what water you use as i have to travel an hour to get i, also had the thought of using well water and spring water straight from the creek what do u think about this?? thanks for the feed back
I've got one of those Brita filters and the day before I brew I just filter the water. This would work with rain water too. THe brita does have some ion-exchange resin in it, so if you're really after an authentic english ale, you do lose a bit of hardness... but thats nothing I'm concerned with.
And yeast defend their turf pretty well, as long as you get a decently quick start to the fermentation, theyll keep the other bugs from eating your brew.
And yeast defend their turf pretty well, as long as you get a decently quick start to the fermentation, theyll keep the other bugs from eating your brew.
Pelican,
Rainwater might be a bit soft for some styles of beer, but I can't see too many probs with using it if that is what is easiest for you. Your low alc probs might be due to a stuck ferment as someone has suggested. Try aerating your cool wort before pitching your yeast, and make sure you are pitching enough yeast to get the ferment up and running fairly quickly. Should be fine.
Good luck,
Shawn.
Rainwater might be a bit soft for some styles of beer, but I can't see too many probs with using it if that is what is easiest for you. Your low alc probs might be due to a stuck ferment as someone has suggested. Try aerating your cool wort before pitching your yeast, and make sure you are pitching enough yeast to get the ferment up and running fairly quickly. Should be fine.
Good luck,
Shawn.
Before using rain water think about this.
When rain falls it "washes" the air, dissolving any airborn particles as it falls, similar to how a shower washes your body. This process is actually used to filter air, in "Air washers" used in differnet areas, including laboratory exhaust to remove harmful chemicals before pumping the air to the atmosphere.
The water comes off the roof. When winds blows dust it ends up on your roof, birds crap on your roof, so do possums and countless other critters. Also what type of roof is it? Tiled, Colour bond, old rusting Galv?
It all collects in the rainwater tank. It then sits there forever, with some being added and some taken away over time. There are some critters in eth water that can be seen, but other small bacteria etc can't, that's why they invented microscopes.
It still tastes great and is relativbely pure. If you are after the cleanest rainwater I wouldn't use city rainwater. If possible go to the source, wait for rain and after the first 10 - 15 minutes when all the crap has been washed away collect from the down pipe. However I would definatley boil it before using.
I don't know what the water quality is Bris is like but Melbourne, has consistant and relatively clean water.
You could also use bulk spring water from the supermarket as it should have been pasturiesed.
When rain falls it "washes" the air, dissolving any airborn particles as it falls, similar to how a shower washes your body. This process is actually used to filter air, in "Air washers" used in differnet areas, including laboratory exhaust to remove harmful chemicals before pumping the air to the atmosphere.
The water comes off the roof. When winds blows dust it ends up on your roof, birds crap on your roof, so do possums and countless other critters. Also what type of roof is it? Tiled, Colour bond, old rusting Galv?
It all collects in the rainwater tank. It then sits there forever, with some being added and some taken away over time. There are some critters in eth water that can be seen, but other small bacteria etc can't, that's why they invented microscopes.
It still tastes great and is relativbely pure. If you are after the cleanest rainwater I wouldn't use city rainwater. If possible go to the source, wait for rain and after the first 10 - 15 minutes when all the crap has been washed away collect from the down pipe. However I would definatley boil it before using.
I don't know what the water quality is Bris is like but Melbourne, has consistant and relatively clean water.
You could also use bulk spring water from the supermarket as it should have been pasturiesed.
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Oliver
- Administrator
- Posts: 3424
- Joined: Thursday Jul 22, 2004 1:22 am
- Location: West Melbourne, Victoria, Australia
If you go down the boiling/hot water from the hot water service path, remember that boiling/heating water drives out oxygen, which is essential for yeast as it multiplies in the initial stages of fermentation (in the later stages it acts anaerobically).
So, if you do use water from these sources, make sure that after it's cooled you splash it lots when you put it into the fermenter to get plenty of oxygen dissolved back into it.
Cheers,
Oliver
So, if you do use water from these sources, make sure that after it's cooled you splash it lots when you put it into the fermenter to get plenty of oxygen dissolved back into it.
Cheers,
Oliver
A cousin of mine used to brew beer using rainwater as a rule. Not for any other reason than... well... than that he's a hippy I guess. All that effort and his beers turned out crap !
Other than the hardness/softness and the alkalinity/acidity of the water (which can all be adjusted), do you think that the water plays much of a role in the taste of a beer ? I mean, have a glass of GI (cordial that is), and see if you can taste the difference when you use mineral water, to when you use tap water. Unless of course you get your water from the Ganges.
Other than the hardness/softness and the alkalinity/acidity of the water (which can all be adjusted), do you think that the water plays much of a role in the taste of a beer ? I mean, have a glass of GI (cordial that is), and see if you can taste the difference when you use mineral water, to when you use tap water. Unless of course you get your water from the Ganges.
Evo - Part Man, Part Ale
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Dogger Dan
- Posts: 3168
- Joined: Thursday Aug 26, 2004 10:43 am
- Location: Lucan, Ontario, Canada
I have often wondered that and the experts say there is a difference especially since 80 percent of your beer is water. As I don't claim to be an expert and as I am alcohol omnivore as well as liquor pig extrodinare I have never been fussy. I did try boiling out the carbonate once and it tasted different. Stopped after that, wasn't sure why I was doing it.
I use tap water, no one ever brought me a jug of Pils water when they came back from holidays or water from the Trent so I can't really say if it does affect the flavour.
Dogger
I use tap water, no one ever brought me a jug of Pils water when they came back from holidays or water from the Trent so I can't really say if it does affect the flavour.
Dogger
"Listening to someone who brews their own beer is like listening to a religous fanatic talk about the day he saw the light" Ross Murray, Montreal Gazette
Gotta say I just use tap water. I haven't died so far 
I reckon there is a difference, but it depends how anal you want to be when cloning beers. I brew a few Czech style pilsners 'cause it is a favourite style of mine, I've got one ccing in my brew fridge behind me right now, but I know I'm only going to get 'fairly' close because Newcastle water isn't as soft as that from Plzen. Am I that worried? Nope. There are a few good commercial Aussie Pilsners being brewed commercially now in the Czech style and they are also similar but not exact. Keeps the brewing world interesting IMHO...
Shawn.
I reckon there is a difference, but it depends how anal you want to be when cloning beers. I brew a few Czech style pilsners 'cause it is a favourite style of mine, I've got one ccing in my brew fridge behind me right now, but I know I'm only going to get 'fairly' close because Newcastle water isn't as soft as that from Plzen. Am I that worried? Nope. There are a few good commercial Aussie Pilsners being brewed commercially now in the Czech style and they are also similar but not exact. Keeps the brewing world interesting IMHO...Shawn.
If I need a cider pack or some bits and pieces I drop into Big W at Rockdale that is easier to get to than the HBS at Drummoyne.When there last year I picked up a little book by Grant Sampson first published in 1987 called Understanding Beer- brewing the perfect beer.
It is a bloody handy size and perfect for reading on the throne at work.
It has a section on water and goes into detail about the various types etc.
Basically it says use the water straight from the tap.
Quote:- "Our water will never be as good as the breweries ,but believe me,our water is quite satisfactory and will make very good beer,provided it is free of bugs."
I don't think Sydney water are giving us crytospiridium or giardia as an additive as they were a couple of years ago so tap water is the go for me.
It is a bloody handy size and perfect for reading on the throne at work.
It has a section on water and goes into detail about the various types etc.
Basically it says use the water straight from the tap.
Quote:- "Our water will never be as good as the breweries ,but believe me,our water is quite satisfactory and will make very good beer,provided it is free of bugs."
I don't think Sydney water are giving us crytospiridium or giardia as an additive as they were a couple of years ago so tap water is the go for me.
Alpacas are larger than nattterjack toads
mmmm sounds painful Sago, or is it an electric hovercraft. The eels would then save you from needing bloody long extension cord!!!!
As for water, I have an under bench water filter in the kitchen and use the filtered water from that for brewing.
As for water, I have an under bench water filter in the kitchen and use the filtered water from that for brewing.
Some people say I have a drinking Problem....
I drink, I get drunk, I fall over....
What's the problem?
http://www.brodiescastlebrewing.com/
I drink, I get drunk, I fall over....
What's the problem?
http://www.brodiescastlebrewing.com/
When I first started brewing we were on tank water. I brewed for several years (Kit and adjuncts) with no problems with the tank water.
My father is still on tank water and continues to brew with no problems. The only drama that he has had due to water was a slight smokey taste in one lager. It was actually quite an interesting taste. I covered it in another post.
When I moved to a place with mains water there was not (that I recall) any change in taste or quality from the different water supply.
Overall, I would say don't worry about it. Relax pour yourself a schooner of your current favourite batch and enjoy.
Cheers,
Greg B.
My father is still on tank water and continues to brew with no problems. The only drama that he has had due to water was a slight smokey taste in one lager. It was actually quite an interesting taste. I covered it in another post.
When I moved to a place with mains water there was not (that I recall) any change in taste or quality from the different water supply.
Overall, I would say don't worry about it. Relax pour yourself a schooner of your current favourite batch and enjoy.
Cheers,
Greg B.