Crankin' up the stove again

[Ward Chillington]

@Craigerrr , @Dave Y , @Donoroto ... You guys.....mindreaders! Yeah city water's easy treatment...the Campden tablet a a few hours rest

 

[Sandy Feet]

Or, if you are lazy like me, you use a good spring water. City water in Florida is bad for brewing.
I noticed an instant improvement going all grain vs. extracts. Just be careful with your mash temperatures.

 

[Ward Chillington]

Or, if you are lazy like me, you use a good spring water. City water in Florida is bad for brewing.
I noticed an instant improvement going all grain vs. extracts. Just be careful with your mash temperatures.

90% + of your beer is your water!!

 

[FleetingSmoke]

Welcome. BIAB is a thing and You got this. Welcome to the insanity. Good on you kicking out a new brew. Have fun and remember. Drink a homebrew.

 

[Sandy Feet]

90% + of your beer is your water!!

It is. Ours tastes like crap. When I brew and when I make coffee, I get the Publix Spring Water. I have a gallon of it on my counter all the time for the coffee. It makes good beer too. It just isn't the cheapest way to make beer LOL

 

[Dave Y]

back about 1-2 years before I started brewing... in the era of stone tablets, with hammer and chisel to write with, I had this house near the Patuxent River in southern MD. It was out there, nice area though. But, the water was inundated with sulfur. Your white clothes were turned yellow, everything made with water had the rotten egg smell.
Glad I didn’t try to start brewing then.

 

[Sandy Feet]

Ours isn't quite that bad. It is safe, and it is drinkable if you get it very cold. It has been that way ever since I moved down here in the 80s. In places like St Augustine, it tastes even worse.
The breweries use filters or RO, but I can buy 8 gallons of water for beer without going too broke.

 

[Craigerrr]

I use RO water with calcium chloride, gypsum, Epsom salt, canning/pickling salt, and baking soda to varying levels to suit what I am brewing. Water cost per batch is maybe $6 to $7

 

[Kele]

Well, I kicked out my first brew using the new set-up (I guess I should post that to another section of the forum). I used my tiny-ass Brita pitcher to filter the water, and I will not be doing that again - took about an hour to fill the bucket with the requisite water to brew. Time to pull the trigger on an under-sink filter. Holy damn.

 

[Ward Chillington]

back about 1-2 years before I started brewing... in the era of stone tablets, with hammer and chisel to write with, I had this house near the Patuxent River in southern MD. It was out there, nice area though. But, the water was inundated with sulfur. Your white clothes were turned yellow, everything made with water had the rotten egg smell.
Glad I didn’t try to start brewing then.

Yeah..that whole region around the Chesapeake is like that...I still recall as a little kid taking a road trip to Jamestown VA and mom making orange juice for us with club soda because the water was so sulfur! Yuckie!

 

[Josh Hughes]

I also use RO water from the store and add calcium chloride, gypsum, and epsom salt.