homebrewandbeer.com

Simple topic.

I use plain, boring but clean Melbourne tap water but my mate was appalled as he buys 2 12L water cans form the Supermarket.

With the discussion about tap v bottled water and the fact that you might be paying $12 for something inferior to tap water, what is the general consensus especially for city dewllers like myself?

My brews turn out fine with tap water.

(did a search but couldn't find anything)

I use the Sydney Tap water. Mainly becuase I am too cheap to buy spring water and too lazy to try altering the water as it comes from the tap. Have encountered no problems.

When I still lived at home, we were on tank water, and I brewed with it, straight from the tank with no problem, but we were careful not to use on particular tank that looked like weak tea. A gum tree grew over it and the roof that was its catchment.

My father still brews with tank water with no ill affects. Save for one 'Smoked Brew'.

I did once try one with spring water, mainly 'coz I needed the container, and could not taste any difference.

Cheers,

Greg.

i use sydney tap water for the boil. 3L of almost frozen bottled water in the fermentor.. then top up with as much filtered water we have in the filter.. then if need be i'll finish off with tap water.

I have access to pure water at work. Was going to try it one day but couldn't be bothered adding any necessary salts etc. My beer tastes fine with tap water.

Cheers,
Jay.

Depends what I'm trying to do.

For ales, the bitterness gets a little weird if you take out all the salts. I think Brisbane water has a fair bit of carbonate.

If you're trying to nail a pilsener, I'd reccomend at least Brita filtered water if you're serious.

I've got an under bench filter setup in the kitchen, I use the water from there for brewing. NO hassles so far apart from a minor flood when bucket split as I was carrying to brew room

Whilst generally using town water ( we have one of the best water suppliesup here at Guyra with spring fed dams - though treated) I also use water from other sources which I note on my records. They range from fitered rainforest water to commercial "spring water". I find that tank water has an ambient sweetness to it which is imparted to the finished product . GlenM.

I'm just about to start my own brew. Was thinking of using filtered water. Can anyone else that uses filtered water let me know what salts they add back and in what quantities for stout?
Cheers

I'm almost certain that in anything but the lightest of lagers that you'd be hard pushed tasting the difference between good tap water and filtered/mineral water. No quams with anyone else using it, just not for me.

And to have a go at your question, motiv8ted, I don't think filtering water will remove the salts anyhoo.

Melbourne tap water have brewed with the supermarket springwater before seems lto make no diference had several brews go bad using tank
water had a pump blocage last month and there was a dead ring tail jammed in the pipe not very appetiseing the missus wont even drink it
even after replacing the filter and flushing the tank cant please em sometimes

Tank water here.

Seems to be ok.

All,

I have found my biggest issue came from chlorophenols and only after I started all grain brewing. After looking into this I found that phenols were extracted during the mash of the grain and were combining with the chlorine in the tap water. So carbon block filter and drive on.

I didn't see it in my kit beers, I believe, and this is only a hypothesis, because the phenols were forming later in the fermentation after the chlorine had been stripped from the water.

I also have no issues with using tank water either, which I am assuming is rain water? as long as you boil the micro out of it. Truthfully, if you are a kit brewer and it is all working for you keep going. You will know if you have chlorophenols, they are very powerfull and leave the "band aid" flavour. Just remember this little thread when you jump to all grains.

Dogger

Dogger Dan wrote:All,

I have found my biggest issue came from chlorophenols and only after I started all grain brewing. After looking into this I found that phenols were extracted during the mash of the grain and were combining with the chlorine in the tap water. So carbon block filter and drive on.

I didn't see it in my kit beers, I believe, and this is only a hypothesis, because the phenols were forming later in the fermentation after the chlorine had been stripped from the water.

I also have no issues with using tank water either, which I am assuming is rain water? as long as you boil the micro out of it. Truthfully, if you are a kit brewer and it is all working for you keep going. You will know if you have chlorophenols, they are very powerfull and leave the "band aid" flavour. Just remember this little thread when you jump to all grains.

Dogger

dogger - i wish i did read your little thread before going ag.
i've had some problems with a slight band-aid taste. it's not toooo bad - can only taste it when i burp after a swig - strangely enough.
but as you may know, even a little whiff of that band-aid flavour haunts you.
looks like it may be the chloramine in sydney water, as i didn't use any chlorine-based product in the cleaning process.
and after all, you can taste the chlorine in straight tap water.
will get some sod met. and see how we go.
although first i gotta try downing 50 bottles of an english bitter without burping, he.

This is a great topic to resurrect, I think.

I tried filtering, boiling, boiling and filtering, bottled water and plain tap water when doing K&K. I didn't notice a difference I could attribute to it. Of course, I am fortunate to live where the water is good.

Nowadays, I filter all my water going into the mash using a Hrundi V Bashti bucket filter and adjust pH with one of those cool buffered pH adjusters.

i was considering giving the filter-in-a-bucket a whirl, as i have a few unused brita filters lying around. however, i've heard they can take out some of the good water minerals (calcium, i think) which aid yeast development and help w/ pH and do nothing to counter the chloramines that are my chief concern.

What kind of filter is the Hrundi V Bashti. Is it named after a pakistani fast-bowler? Did you ever have a band-aid problem?

I've never had an infection I didn't like the taste of. No Band Aids.

The Hrundi V Bashti bucket filter is a 20 litre bucket with a hole in it into which you stick the Brita/Kambrook filter dingus. It saves having to fill and empty a little filter thing 17 brazillian times over each batch.

There's a lot of BS that gets flung around the Internet on home brewing. I don't know one way or another about how much effect ion-exchange filters have on the water you might use for brewing. It may be better or worse than the rest of the stuff the filter takes away.

What works for me is that I get lots of good stuff (and, some bad) from people online and then confirm or deny it in the comfort of my own home.

I am extremely happy with the AG beers I am making using my filtered water. If you make a batch using filtered water, you *will not* end up with undrinkable beer as a result.

used melbourne tap till recently bought a Brita foor the kitchen sink
i see the differnce in the clarity of the water and the brita also tastes softer
yeah, when i drink it straight its softer,

sticking with it, the fermenter likes it, too

b

Ive been using plain old tap water for all my beers for years including my most recent which most of have been AG's, i have no probs with off flavours, certainly no band aid flavours in there ( not that i have ever sucked on a band aid), i have read how many ppl adjust the ph in their water with gypsom etc. and i understand the importance for some to do this but i have never bothered and all my beers, especially the AG's have IMHO been fantastic and i certainly dont have to twist any visitors arms to get them to have one or two or ten, for now i think ill stick to what im doing cos its working for me but maybe one day soon ill have a go at adjusting ph and see if it makes any difference to my beers

P.S just incase i wish to find out what this bandaid flavour is, should i open a fresh one or just eat a used one

lethaldog wrote:Ive been using plain old tap water for all my beers for years including my most recent which most of have been AG's, i have no probs with off flavours, certainly no band aid flavours in there ( not that i have ever sucked on a band aid), i have read how many ppl adjust the ph in their water with gypsom etc. and i understand the importance for some to do this but i have never bothered and all my beers, especially the AG's have IMHO been fantastic and i certainly dont have to twist any visitors arms to get them to have one or two or ten, for now i think ill stick to what im doing cos its working for me but maybe one day soon ill have a go at adjusting ph and see if it makes any difference to my beers

P.S just incase i wish to find out what this bandaid flavour is, should i open a fresh one or just eat a used one

You can have mine I pulled off where I had the Melanoma taken off on Thursday (ie Mole)....chunky custard.

I use Tap water but have been seriously considering the filtration for a while now.

I'll sit on this one til this thread is complete and make a decision then.....maybe, maybe, some people think I'm indecisive, they may be right, or may not...

Cheers

Boonie