Five week old R.O water

[floydmeddler]

Hi guys,

I have 30L of 5 week old R.O water that I've been storing in a snap shut bucket. What are your thoughts on using this for brewing? Is it still safe or should I just make a fresh batch?

Cheers,
Floyd

[Silver_Is_Money]

If you're worried about it, boil it first.

[guypettigrew]

If you're worried about it, boil it first.

Interesting thought, SiM. What would boiling achieve?

Guy

[Silver_Is_Money]

[Interesting thought, SiM. What would boiling achieve?

The only thing I can think of that could possibly go wrong with it is for something like a bacteria or yeast or fungus to start growing in it.

[MashBag]

If you're worried about it, boil it first.

Interesting thought, SiM. What would boiling achieve?

Guy

"if in doubt boil it first" was my first thought.... What are you thinking?

[MashBag]

Tbh I would not use ro in the first place, but that is off topic.

[Carnot]

To an extent it depends on what you are brewing. If it is extract or all grain itsprobably not an issue. A beer kit might be a little different. In reality if the container is sealed and there is litle breathing then the chances of contaimination is small. Moreover the lack of minerasl would make it very hard for any bacteria or yeasts to thrive.

As Guy said I would not use RO water on its own, but that is off topic.

[floydmeddler]

Thanks guys. I think it’ll be fine then. I’m using it for a NEIPA so will be adding minerals. Won’t be using on its own. By default, it’ll most certainly experience a boil

[floydmeddler]

Tbh I would not use ro in the first place, but that is off topic.

So are you against using RO water? Why? Or have I misread?

[Carnot]

I would only use RO water as a blendstock. I have an RO unit but the water wastage is huge in spite of my high watr pressure (5 bar). I see littel point inremoving all of the minerals only to add them back later It very much depends on your beer preference. For English ales on my water all that is required is acid for alkalinity. If you wish to brew a pilsner then a blend of RO, and a bit of acid, is required.

I do my water analysis the old fashioned way, with 0.02N acid and methyl orange for alkalinity and Erichrome black T / ammonia with 0.02 EDTA for TH. Not everyone's method but this is tried and tested over decades in the water treatment industry.

[MashBag]

Agree with that Carrot.

Unless your water is completely undrinkable and then not correctable.

Then I would use bottled before RO.

Water is a complex mineral mix that beers and yeast need.

The question is really, "why would you use it? "

[MashBag]

... By default, it’ll most certainly experience a boil

Do I get the feeling that boil you are thinking of is the wort boil?.... 'cos if so that's in the wrong place. It needs to be before mash not after.

[Jocky]

I would only use RO water as a blendstock. I have an RO unit but the water wastage is huge in spite of my high watr pressure (5 bar). I see littel point inremoving all of the minerals only to add them back later It very much depends on your beer preference. For English ales on my water all that is required is acid for alkalinity. If you wish to brew a pilsner then a blend of RO, and a bit of acid, is required.

This is pretty much my attitude. I've used hydrochloric and sulphuric acid (or AMS/CRS) to adjust tap water for years. It's quick and easy. I only gave in a few months ago to buying an RO unit as:
1. I couldn't get the results I wanted with tap water for certain lagers. The finish just tasted a bit too full and flabby rather than crisp.
2. Discrete acids are getting difficult to source.
3. I could get a unit for £35.

I also wonder whether the level of sulphate (or something else) in the water was increasing the levels of sulphur in the finished beers for lagers and weiss yeasts as that was an issue I always had problems with. The first pilsner I did with RO water (and adding a bit of gypsum and calcium chloride into the mash) was much much cleaner in that regard. Maybe I just got better at brewing.

Anyway, I intend to use mostly RO for a few styles, or blend it with tap water for others, but I'd still point people at using AMS/CRS with their tap water first.

[floydmeddler]

The water tasted fine so I went with it. NEIPA is on the go as we speak.

I used bottled water for ages but hated the plastic bottle wastage and the hassle of going to the supermarket and buying it. Plus, could I really trust the mineral quantities on the back of the bottle? The R.O system gives me a blank slate and the minerals are so cheap, I don't mind re-adding them. The water wastage from the RO system doesn't really bother me. Cost wise, it's super cheap. I use 30L of R.O water to brew with. 60L is wasted or used to water plants if need be. Total cost of all that water is around 30p. Hell of a lot cheaper than bottled.

[MashBag]

So have I got this right? You are concerned about plastic bottle waste because you can see it, but not the 75% water waste in producing RO water that you can't see?