homebrewandbeer.com

Hi guys
Here in Port Hedland we were told not to drink the tap water, because of the very high calcuin contend.
We go and buy our drinking water from the shop. I also buy the water I use for my homebrews.
I did some research on the net for alternativs and found a electrical water distiller. Some websites tell you not to use distlled water for drinking for a long period of time, because you miss out on minerals witch are in drinking water and witch will be lost by distillating the tap water.
Doe's anybody know, if this distilled water would be any good for making beer?? Is water witch shoulden't be used for drinking because of this high calcium content any good for beer making?
Buying the water for making beer realy adds to the price!!
Barra

Do you know if you can get a water analysis? It'd really help to know exactly what you've got in there; who knows, it might well be ideal for brewing dark beers without too much frigging with water chemistry.

you could use the distilled water, but ideally you'd need to actually add some minerals back to it after distilling to get the right profile. no harm trying it and seeing how it goes though. certain beer styles will be ok with it, others will be a bit less successful.

Getting a water report is the go - but hell, high calcium levels aren't a bad thing for brewing...Dortmund and the UK (Burton on Trent) are well known for high calcium levels and damn fine lagers and ales respectively!

Depending on the report I'd use half tap water, half bottled...

Cheers,
TL

i have used distilled water for the majority of my brews, but i also use yeast nutrients.

i havent had a problem with using distilled water...

maybe there is an additive that you can add to the water to precipitate that calcium out before you brew? I also hear that boiling the water before you brew might reduce the effects of "Hard water" i dont know how it could but... Maybe you could try and get your hands on a filter system?

If you want to get an analysis of the water for Port Hedland, go and see the water corp offices. If there isnt one in Port Hedland, i know there is one in Karratha, and they might do the analysis for the whole area. I would also ask them what the options are for trying to remove the calcium, they might be able to point you in the right direction for filter systems or cation/anion removers, as i'm sure they'd get alot of complaints from customers....

James L wrote:I also hear that boiling the water before you brew might reduce the effects of "Hard water" i dont know how it could

From http://www.thekrib.com/Plants/CO2/hard-slu.html

"Temporary hardness" or "carbonate hardness" (in its true sense) can be removed by boiling the water. Upon heating the soluble bicarbonates decompose into CO2, [which escapes from solution], water and calcium carbonate [CaCO3] which precipitates as "boiler stone". This reaction is also reversible if, upon cooling, a source of additional CO2 is provided.

From: http://www.byo.com/mrwizard/747.html

A quick survey of traditional brewing centers reveals that the dark-beer cities have water dominant in temporary hardness and the cities known for light/pale beers are more skewed to the permanent-hardness side.

Hi Guys
Thanks for the information.
It will take me a step forward. I keep you informed.
Barra