background: As I mentioned earlier (perhaps in a related topic), people are finding that RO/distilled water is becoming expensive (for them) - and are considering tap water as an alternative. I put this together for the 'future me' that may decide to try brewing with tap water.
The process isn't 'easy-peasy'; nor is it a 'rabbit hole'.
Brewing with adjusted tap water: a draft outline to guide the decision process
Why? Adjustments generally make better beer. See
this presentation (link) starting at slide 24 (via the Wayback Machine).
Why not RO / distilled (it's a blank slate)? personal decision, cost, curiosity.
The draft outline
quality and consistency of tap water
• water from a single source or multiple sources? consistent or variable mineral content?
- Local knowledge (other brewers, …)
- Municipal water report / discussion
• Primary mineral content (Ca, Mg, Na, Cl, SO4)
• Secondary mineral content (may not be as important)
• Tap water pH isn't as important
Measuring mineral content
• Local knowledge (other brewers, …)
• Municipal water report / discussion
• Lab tests and/or test kits
Other sources of water
• In house RO filter
• Bottled water (distilled, RO, spring)
Tap water adjustments: what needs to be done
• to start with quality water?
- Remove chlorine, …
• for a quality mash?
- Proper amount of Ca
- Adjust alkalinity / pH levels
• for flavor?
- Adjust Cl, S04; and maybe Na, Mg
- Add minerals or dilute with 'no mineral' water
• for yeast health (especially if re-using yeast)?
Related
[*]
Beginners Guide to Water Treatment (plus ...)
[*]
Brewing with unfiltered tap water advice
[*]
Brewing Water
[*]
Water Chemistry – How to Build Your Water – Bertus Brewery
[*]
exBEERiment | Water Chemistry: Impact Different Mineral Profiles Have on Dry Irish Stout
edits: formatting