Good water is essential to brewing good beer. You can use tap water, but that limits your control over the recipe. After all, tap water often contains minerals, metals, chlorine, and other contaminants. Those particles influence your beer’s flavor. In some cases, they can even interfere with the fermentation process. A reverse osmosis system will prevent these problems. They give you complete control over your water supply, so you can tweak it to create the perfect brew.
How Reverse Osmosis Works
Reverse osmosis is an advanced form of water filtration that can eliminate almost every particle from your water. It works by pushing water through a semipermeable membrane. Minerals and other contaminants get stuck on the membrane, and the pure water enters your pipes.
The system offers several advantages for brewing enthusiasts. For example, reverse osmosis removes more contaminants than most other water purification systems. Traditional water filters can improve your water’s flavor, but reverse osmosis offers a clean slate. That gives you more control over your beer and eliminates inconvenient water testing. Serious home and commercial brewers commonly use reverse osmosis to produce high-quality, customizable water.
A home reverse osmosis system can also reduce your expenses. Many brewers buy distilled water for their beer. Unfortunately, the cost of distilled water quickly adds up. Reverse osmosis produces water that is just as pure, but it is more affordable in the long run. It also helps you avoid the cost and inconvenience of traveling to a store to buy the water.
While most brewers can benefit from a reverse osmosis system, some people need it more than others. If your home has hard water, you should consider investing in a reverse osmosis system to eliminate the minerals. They are also helpful if your water tastes or smells foul. We recommend reverse osmosis systems to enthusiastic brewers who want to control every part of the brewing process.
Start Brewing With Pure Water
Beer only has a few ingredients, so they all greatly impact its flavor. That is why contaminated water can ruin your beer. On the other hand, completely pure water can also detract from it. The best results come from adding the perfect blend of minerals to pure water.
Acidity
The pH level of your water is a crucial factor in brewing. It measures the water’s acidity or alkalinity. Pure water has a neutral pH of 7, but since tap water isn’t perfectly pure, its pH can vary. Generally, hard water tends to have a slightly alkaline pH due to the dissolved minerals, such as calcium and magnesium.
Most brewers prefer slightly acidic water, with a pH range between 5 and 5.5, depending on the beer style. Water that is too acidic (pH lower than 5) can impart a tart flavor to the beer, while water with a higher pH (above 5.5) can make the beer taste dry and astringent.
Reverse osmosis (RO) water typically has a neutral pH of around 7, which is a bit too high for brewing. However, RO water naturally tends to become more acidic over time as it reacts with carbon dioxide in the air. This slight acidification brings the pH level into a more desirable range for brewing. While the exact pH can vary, it usually falls within the optimal range for most brewing applications.
Calcium
Calcium is one of the most important minerals for brewing. It helps proteins in the wort coagulate and separate from the rest of the beer. Optimal calcium levels will also boost your yeast’s performance. It can even impact a beer’s finish. Low calcium levels encourage a soft finish. If you prefer hard finishes, you should add extra calcium.
The ideal calcium concentration is between 50 and 200 parts per million. Soft water often falls within that range, but hard water can easily add too much calcium. Reverse osmosis will remove all the calcium from your water, so you can add the appropriate amount for any recipe.
Magnesium
Magnesium contributes to both flavor and yeast growth. In small amounts, it can add a pleasant bitterness to your beer. However, it can impart undesirable flavors in high concentrations, making the beer overly bitter, sour, and astringent. Most beer styles benefit from magnesium levels around 30 parts per million, though the exact amount can vary depending on the type of beer you brew.
Magnesium is commonly found in hard water, making it one of the most prevalent minerals in many water sources. Additionally, magnesium is present in grain, further contributing to its concentration during mashing.
Excessive magnesium is a frequent issue in brewing, mainly if the water is hard. Using water with a relatively low magnesium content is essential, which you can achieve by softening the water with a reverse osmosis system.
Chloride
Chloride is a vital flavor ion. High chloride levels will give your beer a thicker mouthfeel and emphasize the malt’s inherent sweetness. On the other hand, excessive chloride can make your beer taste salty and harsh.
The perfect chloride level is a matter of opinion and varies between styles. The chloride levels in tap water are just as variable. Some lucky brewers can make their favorite beers without adding or removing chloride. On the other hand, purifying your water allows you to customize your chloride levels and successfully brew a larger variety of beers.
Sulfate
Sulfate ions also contribute to your beer’s flavor. They emphasize the taste of the hops and make the beer taste crisp. You can use sulfate to balance your beer’s chloride content and create a nuanced flavor.
Your beer’s sulfate concentration should correspond to its chloride levels. If you use a lot of chloride, you should minimize your water’s sulfate levels. A moderate concentration of both ions can also taste great. If your total chloride and sulfate levels are too high, your beer will have a strong mineral flavor.
Sodium
While sodium doesn’t play a direct role in the brewing process, it does influence the flavor of your beer. In many cases, brewers use sodium to help balance the sweetness of malt sugars. Some beer styles even aim for a distinct salty taste. However, most brewers prefer keeping sodium levels below 150 parts per million to maintain a balanced flavor profile.
Generally, tap water has a sodium concentration that is suitable for brewing. However, sodium can become problematic for brewers who use water softeners. These systems add small amounts of sodium to the water to replace other minerals. Sometimes, the sodium concentration may be high enough to alter the beer’s flavor, especially if the tap water already contains elevated sodium levels. To avoid this, many brewers turn to reverse osmosis systems to purify their brewing water, ensuring more precise control over the amount of this mineral in their beer.
Contact Your Local Pros
At Hope Plumbing, we have been serving the residents of Indianapolis, IN and the surrounding areas for over 15 years. We are expert plumbers who can help with all your pipe repair, sewer, and drain needs. Additionally, we love to help our neighbors improve their beer by installing reverse osmosis systems. Contact us today to schedule an appointment with one of our talented plumbers.