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Main
Date: 15 Jun 2006 06:30:29
From: Kidder
Subject: Quality of tap water for brewing
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I'm considering the option of going with my tap water as opposed to
store-bought spring water. I recently found out that my city water is
'moderately hard' and is 21 grains per gallon. Also, our tap water
tastes really good for being city water. I cannot smell nor taste the
chlorine in it. Should I go ahead and use it? Should I boil it first
just to be safe? I've read that as long as you cannot smell/taste the
chlorine there's no need to boil it out. The water put in the fermentor
probably needs boiled to sterilize it, correct?
On the topic of hardness....will this amount of hardness be a problem?
I know you want the water to be more hard than soft. I'm brewing an
oatmeal stout this weekend. I hate to drop another $5 just on water for
a batch of beer when I could use perfectly good water (hopefully)from
the tap.
Any suggestions?
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Date: 15 Jun 2006 09:54:36
From: Denny Conn
Subject: Re: Quality of tap water for brewing
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Kidder wrote:
> Well, since I'm still doing extracts, I boil around 2 gallons of wort
> and then top it off with around 3.5 gallons. That 'top-off' water that
> goes into the fermentor is what I'm worried about. I don't care how
> much bacteria is in the water that gets boiled. I really want to get
> started in all-grain and move away from extract.
If it's any comfort to you, we have 6 cats and 2 dogs and I've never
boiled my top up water or had probelsm from not boiling it. But you
should certainly boil yours if you want to...
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 15 Jun 2006 09:38:15
From: Kidder
Subject: Re: Quality of tap water for brewing
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Denny Conn wrote:
> Kidder wrote:
>
> > I doubt I'll have a problem. Except our cat likes to drink from
> > faucets, who knows what he does when we're not at home, maybe I should
> > bleach the faucet before collecting the water. Better safe than sorry,
> > especially when were talking oatmeal stout......
>
> But you'll be boiling that water for an hour....
>
> ---------->Denny
>
> --
> Life begins at 60...1.060, that is.
Well, since I'm still doing extracts, I boil around 2 gallons of wort
and then top it off with around 3.5 gallons. That 'top-off' water that
goes into the fermentor is what I'm worried about. I don't care how
much bacteria is in the water that gets boiled. I really want to get
started in all-grain and move away from extract.
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Date: 15 Jun 2006 09:18:32
From: Denny Conn
Subject: Re: Quality of tap water for brewing
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Kidder wrote:
> I doubt I'll have a problem. Except our cat likes to drink from
> faucets, who knows what he does when we're not at home, maybe I should
> bleach the faucet before collecting the water. Better safe than sorry,
> especially when were talking oatmeal stout......
But you'll be boiling that water for an hour....
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 15 Jun 2006 09:00:54
From: Kidder
Subject: Re: Quality of tap water for brewing
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John 'Shaggy' Kolesar wrote:
> On 15 Jun 2006 06:30:29 -0700, <traviskidder@yahoo.com> wrote:
> > I'm considering the option of going with my tap water as opposed to
> > store-bought spring water. I recently found out that my city water is
> > 'moderately hard' and is 21 grains per gallon. Also, our tap water
> > tastes really good for being city water. I cannot smell nor taste the
> > chlorine in it. Should I go ahead and use it?
>
> Sure, try it and see how the beer comes out. My opinion on water chemistry
> is to brew with it first. If the beer tastes good, then you don't need to
> mess with the water. IMO, a lot of people seem to get really hung up
> on getting the "perfect" water chemistry without even knowing if the water
> they are starting with makes good beer or not.
>
> > Should I boil it first
> > just to be safe? I've read that as long as you cannot smell/taste the
> > chlorine there's no need to boil it out. The water put in the fermentor
> > probably needs boiled to sterilize it, correct?
>
> You can if it makes you feel better. Personally, I top up my carboys with
> water straight from the tap all the time and don't have any problems. IMO,
> most city water supplies should be sanitary enough that it's not a big
> infection risk. You may have chlorine/chloramine problems doing this, but
> that will depend on your local water.
>
> > On the topic of hardness....will this amount of hardness be a problem?
>
> Try it and find out.
>
>
> John.
Yeah I think I will. I came across our city's water FAQ's and it says
it check for bacteria monthly. Here's what it states:
What does the City check for in the Water?
Bacteria - monthly
Trihalomethanes - quarterly
Volatile Organic Chemicals - yearly
Nitrates - yearly
Inorganics - every 3 years
Radiologicals - every 3 years
Synthetic Organic Chemicals - every 3 years
Iron and Manganese - monthly
Lead & Copper (at homes meeting OEPA criteria) - every 3 years.
I doubt I'll have a problem. Except our cat likes to drink from
faucets, who knows what he does when we're not at home, maybe I should
bleach the faucet before collecting the water. Better safe than sorry,
especially when were talking oatmeal stout......
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Date: 16 Jun 2006 09:51:19
From: rb
Subject: Re: Quality of tap water for brewing
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Kidder wrote:
[snip]
> I doubt I'll have a problem. Except our cat likes to drink from
> faucets, who knows what he does when we're not at home,
I've seen both cats and dogs drink from the toilet!
And you wonder why they look so smug when they want to lick your face.
rb
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Date: 15 Jun 2006 15:34:19
From: John 'Shaggy' Kolesar
Subject: Re: Quality of tap water for brewing
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On 15 Jun 2006 06:30:29 -0700, <traviskidder@yahoo.com > wrote:
> I'm considering the option of going with my tap water as opposed to
> store-bought spring water. I recently found out that my city water is
> 'moderately hard' and is 21 grains per gallon. Also, our tap water
> tastes really good for being city water. I cannot smell nor taste the
> chlorine in it. Should I go ahead and use it?
Sure, try it and see how the beer comes out. My opinion on water chemistry
is to brew with it first. If the beer tastes good, then you don't need to
mess with the water. IMO, a lot of people seem to get really hung up
on getting the "perfect" water chemistry without even knowing if the water
they are starting with makes good beer or not.
> Should I boil it first
> just to be safe? I've read that as long as you cannot smell/taste the
> chlorine there's no need to boil it out. The water put in the fermentor
> probably needs boiled to sterilize it, correct?
You can if it makes you feel better. Personally, I top up my carboys with
water straight from the tap all the time and don't have any problems. IMO,
most city water supplies should be sanitary enough that it's not a big
infection risk. You may have chlorine/chloramine problems doing this, but
that will depend on your local water.
> On the topic of hardness....will this amount of hardness be a problem?
Try it and find out.
John.
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Date: 15 Jun 2006 14:08:17
From: Sam G. Daher
Subject: Re: Quality of tap water for brewing
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Use your tapwater, if you are concerned with little nasties get an inline
charcoal hose filter for your water hose from home depot for about 14
dollars. It says it remoes chlorine and other impurities. I use one and have
for years, but prior to that i used hose water without filtering and still
made good tasting brews. Why drive up your costs if not necessary.
"Kidder" <traviskidder@yahoo.com > wrote in message
news:1150378229.149995.177710@r2g2000cwb.googlegroups.com...
> I'm considering the option of going with my tap water as opposed to
> store-bought spring water. I recently found out that my city water is
> 'moderately hard' and is 21 grains per gallon. Also, our tap water
> tastes really good for being city water. I cannot smell nor taste the
> chlorine in it. Should I go ahead and use it? Should I boil it first
> just to be safe? I've read that as long as you cannot smell/taste the
> chlorine there's no need to boil it out. The water put in the fermentor
> probably needs boiled to sterilize it, correct?
>
> On the topic of hardness....will this amount of hardness be a problem?
> I know you want the water to be more hard than soft. I'm brewing an
> oatmeal stout this weekend. I hate to drop another $5 just on water for
> a batch of beer when I could use perfectly good water (hopefully)from
> the tap.
>
> Any suggestions?
>
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