Water quality

breadnbutter · Post by **breadnbutter** » Thursday Nov 30, 2006 3:01 pm

G'day readers,

Ok, I've read all in the archives of this forum and much online including How To Brew. The general consensus is to get a Brita (unless you want Burton-on-Trent et al).

I generally make extract or partial mash (with some steeped grain). Mostly pale, blonde, belgian and strong ales (though I will try a lager or two one day), eg Coopers Pale, Sparkling, Vintage, Duvel and McChouffe.

My local water analysis is:

pH 6.8-7.8
Na 78-105 mg/L
K 5-6
Ca 36-39
Mg 11-12
Cl 135-170
SO4 59-70
Hardness as CaCO3 135-143
Alkalinity as CaCO3 50-60

I can certainly smell the chlorine but I'm used to it and do drink it. I've been pretty happy with my beers.

Any comments or advice on whether a Brita would be a valuable investment or not would be greatly appreciated. Given the hassle and time required, I'd need convincing.

Cheers

lethaldog · Post by **lethaldog** » Thursday Nov 30, 2006 3:06 pm

Any comments or advice on whether a Brita would be a valuable investment or not would be greatly appreciated. Given the hassle and time required, I'd need convincing.

Deffinately if the water is dodgy, it would make a big difference, i have one and use it alot and the water where i live is very good but the britta still makes a big difference to it

Aussie Claret · Post by **Aussie Claret** » Thursday Nov 30, 2006 3:09 pm

I don't think it necessary to filter your water to remove chlorine (expensive exercise and would take forever), but if you can smell it all but faintly I would either:-
1. Prepare the water the day before to allow any chlorine to dissapate
2. add a pinch of Sodium Metabisulphate preboil which will get rid of the chlroine.

Better being safe than sorry as you don't want to have any phenolics in your beer.

AC

Ed · Post by Ed » Thursday Nov 30, 2006 7:46 pm

You can remove the chlorine by filtering, standing for 24 hrs, pre-boiling, or adding the sodium met (as AC said). I just stand my water for 24 hrs because I full mash, but it may not be an option for you as you are not boiling the full volume (perhaps the water could pick up bacteria while standing).

If I were in your shoes, I would either use the sodium met or filter. I gave up using filters because I had clogging issues after just filtering water for a couple of brews, it was becoming very expensive. According to Graham Sanders, you will need 1/8 th teaspoon of sodium met for the total water if going that route.

Even in a kit based brew, you can taste the difference if there's chlorine involved.

Cheers, Ed

Ash · Post by **Ash** » Thursday Nov 30, 2006 8:21 pm

What about chloromine? don't a lot of water supplies use this instead of chlorine bacause it's more stable (ie: doesn't just "gas out" like chlorine does)

I use a brita & it's really not that big of a hassle.

Pale_Ale · Post by **Pale_Ale** » Thursday Nov 30, 2006 9:05 pm

As a couple of suggestions, you could get a tap filter installed into your kitchen (about $150 or so), this gives you fresh filtered water.

Some service stations in SA sell bulk fresh spring water, it's not cheap at about $3 for 11 litres but it's cheaper than the cask stuff.

I'd use some spring water for a brew, and if you feel it makes enough of a difference, invest in a tap filter.

rwh · Post by **rwh** » Friday Dec 01, 2006 8:29 am

http://en.wikipedia.org/wiki/Campden_tablets

...this product is also used to eliminate both free chlorine, and the more stable form, chloramine, from water solutions...

Ed · Post by Ed » Friday Dec 01, 2006 9:02 am

I don't think any of the water in Australia is treated with Chloramine but if it is, my understanding is Sodium Met is the same as Campden.

Cheers, Ed

rwh · Post by **rwh** » Friday Dec 01, 2006 9:06 am

Sorry, yes I should have said. Campden tablets are just Sodium Met (see the above WP article).

Ash · Post by **Ash** » Friday Dec 01, 2006 10:34 am

Ed wrote:I don't think any of the water in Australia is treated with Chloramine but if it is, my understanding is Sodium Met is the same as Campden.

Cheers, Ed

in the fish keeping forums I frequent, they are paranoid about chloromine - this is Sydney & Melbourne though.

that said, they are just as stuck on myths as home brewers so it's likely BS anyway

breadnbutter · Post by **breadnbutter** » Friday Dec 01, 2006 11:17 am

All good, all very useful replies, thanks.

I've read a little more on metabisulfite, although this is something Ive always used for brew sterilisation and often use it in the lab (work) as a reducing agent.

From what I gather ~1/4 tsp per 5 US gallons (18.9L) is commonly used, yeah?

I guess there's only one way to go with this... I have a small Brita filter, potassium metabisulfite and some 4.5L demijohns so I'll make three small brews, identical except for the water (tap v Brita v K Met).

Cheers again all.

BierMeister · Post by **BierMeister** » Friday Dec 01, 2006 11:54 am

Ash wrote:
Ed wrote:I don't think any of the water in Australia is treated with Chloramine but if it is, my understanding is Sodium Met is the same as Campden.

Cheers, Ed
in the fish keeping forums I frequent, they are paranoid about chloromine - this is Sydney & Melbourne though.

that said, they are just as stuck on myths as home brewers so it's likely BS anyway

No not a myth. I know for sure that in Adelaide they use both Chlorine and Chloromine and if they use it here then guess what. I'll lay a bet that every state does the same. (Yes I know Adelaide water has a reputation, but that seems to stem from the 60's and 70's) I did a tour of the Hope Valley Reservoir a few months ago and thats how I know about the Chloromine. I use a home filter and that gets rid of the Chlorine etc... It came with the place but it costs $55 to $70 for replacement filters every year or so.

Pale Ale. If you live anywhere central then stop buying spring water and go to the West End Brewery on Port Rd and get about 20L for $1 which goes to charity anyway.