Re: [SPHBC] Water Help!

Rick, Excellent write-up. Brewers who are thinking of taking the BJCP classes should print this out and keep it in their notes folder. In general, I'm not a fan of RO unless there are some real nasties in your water supply (like lead). If it was me, I'd buy 5 gals of distilled H2O and put the activated carbon charcoal (ACC) filter on the remaining water. Add Phosphoric Acid (H3PO4) at the rate Rick prescribed below. *Be cautious* with acids! Both in handling and in their use in the brewery. I live in Mpls and just changed my water filters. I took a picture of the rust/sediment (RS) filter for the club archives. We have (had?) galvanized cold water pipes in the 95yo house. Regular tap water tastes like sh*t -- not so much fecally, but like metal and chlorine. My in-line RS-ACC-ACC filter system cleans it up very nicely. There's almost no rust color in the 3rd filter housing. FYI, I put 2 ACC filters in-line (not parallel) to effectively increase my flow rate, which I set at 1 Gal/min with a ball valve, then unscrew the handle so nobody else can f' it up without malicious intent. Andrew