Author Topic: Iron and IPA's  (Read 1845 times)

Online hopfenundmalz

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Re: Iron and IPA's
« Reply #15 on: November 13, 2013, 07:16:32 AM »
The one I buy from is RO, and the Ward Labs test had it with the brewing ions <1ppm.
Jeff Rankert
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Offline quest4watneys

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Re: Iron and IPA's
« Reply #16 on: November 13, 2013, 04:56:43 PM »
Anyone ever brewed a batch with just plain old RO water? I had someone at work ask me if that was possible.
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Online hopfenundmalz

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Re: Iron and IPA's
« Reply #17 on: November 13, 2013, 05:25:00 PM »
Anyone ever brewed a batch with just plain old RO water? I had someone at work ask me if that was possible.
I think you would end up making beer.

The Congress mash uses distiller water, for example. Ca helps the enzymes, aids the yeast, etc. so it would not be optimal for some aects. No flavor ions might lead to a bland beer.
Jeff Rankert
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Home-brewing, not just a hobby, it is a lifestyle!

Offline HoosierBrew

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Re: Iron and IPA's
« Reply #18 on: November 13, 2013, 05:32:59 PM »
I haven't but I've heard of it being done. A common rule of thumb is to shoot for at least  50ppm of Calcium in your mash, but RO water has a lot less than that as most (but not all) of the minerals have been removed. The 50+ ppm Calcium help with enzyme activity, beer clarity and yeast performance. So it's easy to add some gypsum ( calcium sulfate) or calcium chloride to your mash water to get your calcium content, as well as help bring pH into range for some beers.  I highly recommend downloading Bru'nWater.  It'll walk you through it.
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Offline mabrungard

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Re: Iron and IPA's
« Reply #19 on: November 14, 2013, 06:22:47 AM »
You can certainly make beer with straight distilled or RO water. I have tasted the result of a brand new brewer attempting a pale ale with distilled water. It was at one of my club's meetings. The beer was fine, but very bland.  Some flavor ions are important to beer perception.
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Offline erockrph

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Re: Iron and IPA's
« Reply #20 on: November 18, 2013, 04:45:51 PM »
FWIW, I have quite a bit of iron and manganese in my well water. I don't have the exact ppm in front of me, but its enough to leave a rusty residue in my showers and toilets within a couple of days of cleaning. The key, however, is that it's not enough to make my water taste bad. I brew plenty of hoppy beers with no issues of note.

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