My Water Treatment Journey- the final step?

[Cpt.Frederickson]

Looking forward to finding out what impact this has on your beer. I've been considering one of these too.

[FUBAR]

Well I've been thinking of filtering all my brewing water for a long time and will be interested to see the Murphy's report and what the filter has removed. Going to buy one of these I think and give it a go http://www.screwfix.com/p/high-capacity ... t-10/16747

[Eric]

Hey! That's less than half the price of the replacement filter for mine. When we redid the kitchen, my wife was very receptive to a large phallic symbol in the form of a tap with separate filtered water supply. She soon stopped bothering with it as it didn't improve her tea. I don't use it as it didn't improve my beer. Hope you have more satisfaction than we did.

[SiHoltye]

My last water analysis performed on straight tap water was done last July:

...and my analysis of ceramic & carbon fltered sample sent off one week ago:


So it seems alkalinity, sulphate, chloride, magnesium all go unchanged but calcium has more than doubled, perhaps natural variation in the water supply.

Any comments?

[AnthonyUK]

I'm quite surprised actually. I would have expected at least a reduction in the CaCO3 as although I have a much higher level at 285 ppm, if we don't run the water through a filter (Brita) then within a couple of boils the kettle has build up inside. When filtered it is a sign that the filter needs changing as it is visible immediately.

[SiHoltye]

I won't know the taste difference for a couple of weeks as I've only just kegged the first beer using filtered water and admittedly that was using my old additions, but from what I've tasted during this brew whatever the filters are removing is to the benefit of taste, even if it isn't something Murphy's identify on their analysis.

[Aleman]

I'm quite surprised actually. I would have expected at least a reduction in the CaCO3 as although I have a much higher level at 285 ppm, if we don't run the water through a filter (Brita) then within a couple of boils the kettle has build up inside. When filtered it is a sign that the filter needs changing as it is visible immediately.

The filter Si is using isn't a brita filter . . . Brita filters are designed to remove hardness ions (calcium and magnesium), and replace them with 'something else' (usually sodium ions which makes it unsuitable for brewing) . . . brita filters also leave alkalinity untouched (generally . . . I believe some of the new ones lower alkalinity as well, but I'm not sure).

I would have thought if calcium was to double then there should be an increase in one of the negative ions as well . . . but then I never was a believe in the 'You must have a balanced water profile' concept

[AnthonyUK]

Cheers Aleman. It must be the ion exchange part in the Brita that is reducing the bicarbonate.
I think my best option is an acid addition (Phosphoric??) and dilution.