spring water?

[Turner]

hi guys
last night i thought i'd try something
i went and bought 24L of spring water to use with my next brew

can i expect a difference between it and the sydney bog-water i've used on all my other brews?

[Kevnlis]

hi guys
last night i thought i'd try something
i went and bought 24L of spring water to use with my next brew

can i expect a difference between it and the sydney bog-water i've used on all my other brews?

I have heard Sydney has quite good water for brewing, though I can not say for sure.

I know here I did notice a big difference!

[Chris]

It's worth a shot. Basically try it and see. The biggest difference you will notice will probably be due to the lack of chlorine.

[warra48]

Should work really well with a kit or extract brew. If you are brewing all grain, you may need some adjustments to suit the style you are brewing.

[TommyH]

It's worth a shot. Basically try it and see. The biggest difference you will notice will probably be due to the lack of chlorine.

And a difference in the weight of your wallet.
Never had a problem with Sydney water myself.

[Chris]

I never did either. I did get into the habit of pre-boiling it though. That got rid of a lot of the Cl.

[SAMA]

$8.00 for 24 litres of spring wayer at ALDI supermarkets.

[ADHD Curmudgeon]

I've always boiled the water before using it to remove the chlorine.

Our water here is pumped from a near-by mountain river and treated with chlorine.

I'm from Grafton, and there used to be a Tooheys factory here.

They used the local water to brew, and I have been informed that the beer that came from here tasted alot better back then.

I was too young to sample it back then, so I can't say for sure.

I think that the residual minerals in the water must aid the fermentation.

[Chris]

I'd say that they simply cut costs.

[TommyH]

Getting slightly off-topic.
I remember reading somewhere once that you shouldn't use reverse osmosis filtered water for brewing. Can anyone confirm this? And if so: does it only apply to AG brewing? or kits as well.

[Chris]

It's not really any good for AG, but I see no major reason why you couldn't use it otherwise. I don't think it would do the flavour of your beer any favours though.

[TommyH]

Thanks Chris.
I have used my RO filter a couple of times and didn't notice any discernible difference. Think I'll just stick to tap water.

[Chris]

As far as I can see, RO is just an extra step/cost/level of complexity that I see no real advantage in doing. I guess it's fine if you are happy to then adjust your water chemistry thereafter.

[blandy]

I've heared that chlorinated water can stuff up some beers more than others. Apparently it really ruins the smoky flavours in Rauchbier. That said, I made a Rauchbier with standard Melbourne tap water (unboiled) and it was awesome .

Personally, I've only ever used tap water and never boiled it. I haven't had any problems with any of my K&Ks, partials or AGs

[Chris]

The biggest problem with chlorine is basically chlorophenol production. Some styles probably can hide this flavour, others can't.

[chris.]

....

[Chris]

Ok, it's not good for AG 'as is.'

In actuality it gives you the most absolute starting point possible from which to adjust mineral levels.

[chris.]

...

[Kevnlis]

Ok, it's not good for AG 'as is.'

In actuality it gives you the most absolute starting point possible from which to adjust mineral levels.

<moderated>

Putting up a challenge to Kevin?

What did I miss this time?

[gregb]

Yes. Leave it.