Thanks for your take on this for a noob going into this. Once thing about this community is everyone is super helpful. You included. Greets from Germany believe it not. Let me know if you want a maß beer glass. Now I need to see what system. My water here is so hard you have to chew on a cuppa. I like the glass, recognise that beer too 🙂
Great to hear you're pleased with the RO system and the results are good. Brewed yesterday for the first time with RO water, so really looking forward to the results. Cheers
In the states... We can get 5 gallon ro water in your own container for $1.25. I don't have to buy filters for the system etc. And literally 1 mile down the street. I definitely have crap water out of the tap and would rather start at zero and add minerals than constantly adjust my tap water. Nice vid!
Where is this magical place please? I can find 'ice shacks' that sell water, but the last time I filled up....it was worse then my tap water(and that is bad)
mayb bcuz your water sounds like mine (most kick ass porters and stouts but absolutely the worst light colour stuff)I watched the whole video and I must say it was very insightful and level..Yes, Palmer is still my hero although I may not comprehend everything he says (but working on it), you have provided the very grounding take on result of this "water alchemy" thing that helped me put in context what Palmer is patiently telling us all this time. So thank you!
Do you add minerals to the RO water before brewing your IPAs? I live in Southampton, Hampshire and the water is very hard. So as you say, perfect for making stouts and porters. Once you have the RO water, how do you determine the mineral levels?
Yes I build the water profile back up for all beers using RO, the profile for minerals can be personal preference but I use the suggested figures in brewfather or on recipes as a starting point
I've been close to pulling the trigger on this same RO unit you have (thanks for the no bullshit info), but i read that 4 stage RO only removes chlorine and not chloramines, is that right?? Someone in the david heath group said they still have to use campden. Slightly puts me off but maybe its no big deal!
No I don’t think thats true, strictly speaking the RO membrane itself does not remove chloramine but the carbon filter which is one of the four stages should do this, anecdotally I have not had any issues with chlorophenol off flavour in my beers since I got the system (my water is definitely treated with chloramine) so even if some is making it through it must be at such a low level that it isn’t worth worrying about and certainly not treating with campden tabs
@@DudesBrews great stuff. I haven't seen much about it in brewing websites or forums, only aquarium websites. So it mustn't be at any detectable level as you say. Cheers
cool video, your beer sounds spot on , wondering if you could get similar results by using distilled water and adding the salts to it ? is it worth a try cheers
I can recall having my mind blown by Pilsner Urquell in Prague too. Had a pint at the hotel i was staying in, not even from a tank and wasn't expecting much tbh. But it was incredible. They take so much pride in their Pilsners there. Hotel beer in this country is obviously generally utter shite.
DrHans Brewery this isn’t the same brand as I got but similar filter: Finerfilters 4 Stage Compact Reverse Osmosis Filter With DI Resin Tropical/Marine/Discus 50/75/100/GPD (50 GPD) www.amazon.co.uk/dp/B01MSW507V/ref=cm_sw_r_cp_api_i_Xl.9AbG34KEDS
Very cool video. I have “good” water for most beer, but still want to get closer to the water guideline. Do you know of a site with water style guidelines?
Michael Troelsen most of the water calculators have some kind of profile guide with them, I am working from the profiles in the ‘Water’ book and on brunwater spreadsheet
We’ve got hard water in these parts so could do with changing it over, might try bottled water one day and buy some RO water. ( cost me £7 to passivate my system). II need to read up on the chemical side of the water side, what to add and what brews need what adjustments .
Can you not run the waste water through the RO filter again? That would at least create less waste but I guess you would need to discard the waste at some point. You can RO sea water into drinkable water so how bad can the waste water from RO'd tap water be?
you could do it in theory but you'd need a pump for adequate pressure and I suspect the filter would be worn out pretty quickly by putting the waste which now has effectively 3 times the TDS level of the original water through again
Does this give you a blank canvas in regards to the Parameters? Then you add whatever to bring each parameter up to suit the water profile? I've bought a RO machine and wondering will it clean them all down to 0 PPM when it comes out 000 TDS.
RO filtering will take out the bicarbonate along with everything else but yes if you treat straight tap water with acid (lactic, phosphoric, CRS etc) it will neutralise the bicarbonate. Most water calculators will work out how much acid you need to get into a suitable window for pH
Cheers! After watching your vids on this subject I took the plunge and joined the RO water movement. I threw caution to the wind this week and upgraded my RO kit, fitting a 2nd membrane filter to the system (in 5 mins) to increase the output of clean water per hour x 2 and halve the waste water output per hour. 2 brews in (still fermenting) so looking forward to seeing how the RO beers turn out but either way, it's got to be better than brewing with Severn Trent's shitty water full of toxic recycled crud, fluoride and whatever else they decide to throw in!
Nice update Richard. Started last week with ferm fridge, so my next step is water treatment. Maybe not RO filter but deffo will focus on water profile. BTW could you recommend any good ph tester? Cheers 🍻🍻
I have very heavy water like you, experimented once with shop bought RO water and adjusted chemistry myself. It’s the first time I’ve really noticed a pale beer ‘sing’. Really bright flavours, it was like Iv had a peg on my nose for every other beer I’d tasted. 👍 Glad you had good results, question is, 2 years on are you still using the same system
what 's on your list of add-ins that you'd say most people will need to cover basic styles of beer? I have some food grade gypsum and epsom salts and just wonder what else needs to go on my shopping list, pls? thanks for the vid.
I would say calcium chloride, table salt, bicarbonate of soda and something for reducing pH. I use phosphoric acid but there are other options such as lactic acid, acid malt etc
Great video mate, I am about to embark down the RO track next brew. I do alot of pales with the fruitier hops and I am hoping that this could be a game changer. Cheers from the land down under.
Very interesting, we have moderately hard water where I live and never noticed much difference using CMS. I need to buy john Palmer's water book, looks like a good read. Cheers
Vinland Brewery I will probably do some beers with diluted tap water but most I will be building the profile from scratch with RO. Stouts and porters I might still use my old treatment methods
I doubt what you're saying 😉 I'm sold, I def need a filter system, just nowhere to put it. Been to Prague too, completely agree, the Urquel and Staropramen taste so good over there.
I havent fixed mine anywhere permanently just keep it in the box and attach it to outdoor tap when I need it, they don't take up that much space really and definitely worth it
Michael Moreno don’t be sorry man, if you just get the beer cold, your fermenter will suck up oxygen which is catastrophic for clear and hoppy or cloudy beers like neipa. Cold crashing is indeed an art. I use an metallic ballon meant for helium, mine has a star wars drawing in it, dark vader to be precise. I push some co2 in it and connect it to my sealed fermenter with a hose. I do not use cheap white buckets which permeate oxygen and are not tight enough.
Thanks for this. A year and a half on from making this video, are you still using the same RO unit? If so, what sort of throughput have you had, and has there been any need to replace consumables? Cheers.
hi martyn, I am still using the same RO unit, the output has remained pretty consistent and I have replaced the DI resin a couple of time (from the spare bag supplied with the unit), I've used a TDS meter to monitor the output which is still running below 10ppm usually around 5 so I have not had to replace any of the filters as yet. It has been used quite a bit and considering the water going in is >500ppm thats not bad going I think! Cheers
I don't believe you.... send me your beer please😉 My tap water is soft but a bit high in sodium so it profiles it as decent for amber and darker. I use brewing salts to adjust and if needed I'll dilute with distilled to bring down the sodium level a tad Cheers dude, great vids
![⭐ฮิตในTikTok!! ( หมูเด้ง MooDeng ) Ver. แดนซ์โจ๊ะๆ ReMix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/3krsyfWUeHU/mqdefault.jpg)
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Nice work dude, the RO system is a real game changer and certainly makes the difference.
Thanks for your take on this for a noob going into this. Once thing about this community is everyone is super helpful. You included.
Greets from Germany believe it not. Let me know if you want a maß beer glass.
Now I need to see what system. My water here is so hard you have to chew on a cuppa. I like the glass, recognise that beer too 🙂
Great to hear you're pleased with the RO system and the results are good. Brewed yesterday for the first time with RO water, so really looking forward to the results. Cheers
Great video, I felt like it was a conversation
In the states... We can get 5 gallon ro water in your own container for $1.25. I don't have to buy filters for the system etc. And literally 1 mile down the street. I definitely have crap water out of the tap and would rather start at zero and add minerals than constantly adjust my tap water. Nice vid!
Where is this magical place please? I can find 'ice shacks' that sell water, but the last time I filled up....it was worse then my tap water(and that is bad)
@@SDB777lol every grocery store in the US sells gallon jugs of RO and distilled water
Great vid. Wash your glass with bicarb to get them super clean
mayb bcuz your water sounds like mine (most kick ass porters and stouts but absolutely the worst light colour stuff)I watched the whole video and I must say it was very insightful and level..Yes, Palmer is still my hero although I may not comprehend everything he says (but working on it), you have provided the very grounding take on result of this "water alchemy" thing that helped me put in context what Palmer is patiently telling us all this time. So thank you!
Do you add minerals to the RO water before brewing your IPAs? I live in Southampton, Hampshire and the water is very hard. So as you say, perfect for making stouts and porters. Once you have the RO water, how do you determine the mineral levels?
Yes I build the water profile back up for all beers using RO, the profile for minerals can be personal preference but I use the suggested figures in brewfather or on recipes as a starting point
I've been close to pulling the trigger on this same RO unit you have (thanks for the no bullshit info), but i read that 4 stage RO only removes chlorine and not chloramines, is that right?? Someone in the david heath group said they still have to use campden. Slightly puts me off but maybe its no big deal!
No I don’t think thats true, strictly speaking the RO membrane itself does not remove chloramine but the carbon filter which is one of the four stages should do this, anecdotally I have not had any issues with chlorophenol off flavour in my beers since I got the system (my water is definitely treated with chloramine) so even if some is making it through it must be at such a low level that it isn’t worth worrying about and certainly not treating with campden tabs
@@DudesBrews great stuff. I haven't seen much about it in brewing websites or forums, only aquarium websites. So it mustn't be at any detectable level as you say. Cheers
Standard carbon will not remove any chloramines, you need Catalytic Carbon. Regular granular activated carbon will remove chlorine.
cool video, your beer sounds spot on , wondering if you could get similar results by using distilled water and adding the salts to it ? is it worth a try cheers
Yes, absolutely
@@DudesBrews thanks for that
I can recall having my mind blown by Pilsner Urquell in Prague too. Had a pint at the hotel i was staying in, not even from a tank and wasn't expecting much tbh. But it was incredible. They take so much pride in their Pilsners there.
Hotel beer in this country is obviously generally utter shite.
Very cool video. 50£ for RO filter? Can you link to one?
DrHans Brewery this isn’t the same brand as I got but similar filter:
Finerfilters 4 Stage Compact Reverse Osmosis Filter With DI Resin Tropical/Marine/Discus 50/75/100/GPD (50 GPD) www.amazon.co.uk/dp/B01MSW507V/ref=cm_sw_r_cp_api_i_Xl.9AbG34KEDS
Very cool video. I have “good” water for most beer, but still want to get closer to the water guideline. Do you know of a site with water style guidelines?
Michael Troelsen most of the water calculators have some kind of profile guide with them, I am working from the profiles in the ‘Water’ book and on brunwater spreadsheet
DUDE! Your channel has come to my rescue again! I just got RO water installed at my house and I wanted to know how it would affect my beer!
There is now a RO water pay as you fill pump on elms farm industrial estate by gainz gym!
We’ve got hard water in these parts so could do with changing it over, might try bottled water one day and buy some RO water. ( cost me £7 to passivate my system). II need to read up on the chemical side of the water side, what to add and what brews need what adjustments .
Can you not run the waste water through the RO filter again? That would at least create less waste but I guess you would need to discard the waste at some point.
You can RO sea water into drinkable water so how bad can the waste water from RO'd tap water be?
you could do it in theory but you'd need a pump for adequate pressure and I suspect the filter would be worn out pretty quickly by putting the waste which now has effectively 3 times the TDS level of the original water through again
Great video mate , thanks Ivan
Does this give you a blank canvas in regards to the Parameters? Then you add whatever to bring each parameter up to suit the water profile? I've bought a RO machine and wondering will it clean them all down to 0 PPM when it comes out 000 TDS.
Jonathon McAlinden yes exactly so you can build any water profile you want, you can also dilute your existing tap water with RO to soften it as well
How can you strip the bicarbonate out, does CRS do it? My water is full of the stuff
RO filtering will take out the bicarbonate along with everything else but yes if you treat straight tap water with acid (lactic, phosphoric, CRS etc) it will neutralise the bicarbonate. Most water calculators will work out how much acid you need to get into a suitable window for pH
Cheers! After watching your vids on this subject I took the plunge and joined the RO water movement. I threw caution to the wind this week and upgraded my RO kit, fitting a 2nd membrane filter to the system (in 5 mins) to increase the output of clean water per hour x 2 and halve the waste water output per hour. 2 brews in (still fermenting) so looking forward to seeing how the RO beers turn out but either way, it's got to be better than brewing with Severn Trent's shitty water full of toxic recycled crud, fluoride and whatever else they decide to throw in!
Nice update Richard.
Started last week with ferm fridge, so my next step is water treatment. Maybe not RO filter but deffo will focus on water profile.
BTW could you recommend any good ph tester?
Cheers 🍻🍻
Rysz Smithy I have a voltcraft one that was about 40 quid, it’s not the best but better than the 10 quid jobs on Amazon/eBay which don’t last long
I have very heavy water like you, experimented once with shop bought RO water and adjusted chemistry myself. It’s the first time I’ve really noticed a pale beer ‘sing’. Really bright flavours, it was like Iv had a peg on my nose for every other beer I’d tasted. 👍 Glad you had good results, question is, 2 years on are you still using the same system
Yep it’s still going strong and for pale beers especially I wouldn’t brew without it tbh, glad you got great results too 👍🏻🍻
what 's on your list of add-ins that you'd say most people will need to cover basic styles of beer? I have some food grade gypsum and epsom salts and just wonder what else needs to go on my shopping list, pls? thanks for the vid.
I would say calcium chloride, table salt, bicarbonate of soda and something for reducing pH. I use phosphoric acid but there are other options such as lactic acid, acid malt etc
Great video mate, I am about to embark down the RO track next brew. I do alot of pales with the fruitier hops and I am hoping that this could be a game changer. Cheers from the land down under.
Really interesting video!
I’m one of the lucky ones that live in Devon and have soft water with an alkalinity of 7!
Very interesting, we have moderately hard water where I live and never noticed much difference using CMS. I need to buy john Palmer's water book, looks like a good read. Cheers
Homebrew Chris it’s pretty heavy going but it’s really worth it to get your head round water chemistry
So are you gonna go RO for everything now?
Vinland Brewery I will probably do some beers with diluted tap water but most I will be building the profile from scratch with RO. Stouts and porters I might still use my old treatment methods
My water is super hard water with a high TDS rating like 350-420 ppm ish.
I doubt what you're saying 😉
I'm sold, I def need a filter system, just nowhere to put it.
Been to Prague too, completely agree, the Urquel and Staropramen taste so good over there.
I havent fixed mine anywhere permanently just keep it in the box and attach it to outdoor tap when I need it, they don't take up that much space really and definitely worth it
Hey dude could you make a video on how to cold crash home brew so I can do it step by step
Step one: Get the beer cold.
Step two: Wait.
bradleypariah sorry ok
Michael Moreno don’t be sorry man, if you just get the beer cold, your fermenter will suck up oxygen which is catastrophic for clear and hoppy or cloudy beers like neipa. Cold crashing is indeed an art. I use an metallic ballon meant for helium, mine has a star wars drawing in it, dark vader to be precise. I push some co2 in it and connect it to my sealed fermenter with a hose. I do not use cheap white buckets which permeate oxygen and are not tight enough.
Superb insight mate. Sounds Luke a good investment. Cheers
Thanks for this.
A year and a half on from making this video, are you still using the same RO unit?
If so, what sort of throughput have you had, and has there been any need to replace consumables?
Cheers.
hi martyn, I am still using the same RO unit, the output has remained pretty consistent and I have replaced the DI resin a couple of time (from the spare bag supplied with the unit), I've used a TDS meter to monitor the output which is still running below 10ppm usually around 5 so I have not had to replace any of the filters as yet. It has been used quite a bit and considering the water going in is >500ppm thats not bad going I think! Cheers
@@DudesBrews smashing, thanks. That's good enough for me to order one :-)
Cracking stuff top video cheers
I don't believe you.... send me your beer please😉
My tap water is soft but a bit high in sodium so it profiles it as decent for amber and darker. I use brewing salts to adjust and if needed I'll dilute with distilled to bring down the sodium level a tad
Cheers dude, great vids
It’s cheaper to get and run a ro system then to buy it ro from someplace !!
thx mate
RO output water isn't wasteful, just use it in you washing machine
You should broadcast on YouNow
Fucking hell... turn the volume down on your intro. Great video as well.