Here it is and it's really great! The floral aroma and slight crisp and tart finish are exactly what I was shooting for!
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Nobody mentioned the type of beer. If you choose to brew Belgians or Saisons your higher temperatures will work well.
He said he's using US05. You can't make a Belgian beer with US05 no matter how warm you ferment.
Osmotic pressure only exists across a semi-permeable membrane, so RO water does not have more osmotic pressure than any other water. It is water. Osmotic pressure is better understood as the tendency of water to move across the membrane in order to balance both sides. When there is something that can NOT move through on only one side of the membrane and not on the other it creates physical water pressure on the membrane from things like water that CAN move across the membrane - water will do so until the pressure on both sides of the membrane is in equilibrium. In reverse osmosis, pressure is added to one side to force the water across the semi-permeable membrane, leaving the other stuff behind. I'm sure you can google much better explanations.
Yeast in RO water experience higher osmotic pressure than non-RO water, but not higher than distilled water. Adding extract to the water before adding yeast will relieve the osmotic pressure.
And while there is some osmotic pressure created by using distilled water, it is the best media for long term storage of yeast.
Started this post before all of these other replies. Bah.
How do you control the freezer temperature?
There is sort of an anti-sulfate crusade that has been promulgated by a person that only brews European light lagers. Unfortunately, that sentiment has 'bled' into the psyches of other brewers and their quest for great beer. I can assure you that many styles benefit from varying levels of sulfate in the brewing water. Lately, the lore has been that sulfate enhances bitterness perception (which it does). However sulfate is actually helping to dry the beer finish (which enhances bitterness perception) and that can be a valuable tool for the brewer to tune their beers.
Certainly, sulfate should be used in moderation. But it should be viewed as an important tool in perfecting your beers. Using it in hoppy beers only may restrict your brewing abilities. Next time you have a recipe that produces a beer that doesn't dry the finish adequately, think about bumping the sulfate content of the water up a bit. An extra 20 ppm may be all you need.
Don't be afraid of sulfate!