I keep getting mixed messages on the maximum Iron and Manganese levels that are appropriate in brewing water. I understand the toxicity to yeast and oxidative consequences associated with these metals, but am wondering if I need to bite the bullet and purchase a Iron/Manganese filter.
My Iron levels are .263 ppm at the lowest and 1.083 ppm. at the highest, with an average of .451 ppm. My Manganese levels average at .188 ppm.
I have been making pilot batches with this water, only carbon filtered, and I don't seem to notice a problem with it. Should I invest in an Iron/Manganese filter? If so, does anyone know of good, reasonably priced systems that can handle a 30-40gpm. flow rate?
Thanks
Zach
My Iron levels are .263 ppm at the lowest and 1.083 ppm. at the highest, with an average of .451 ppm. My Manganese levels average at .188 ppm.
I have been making pilot batches with this water, only carbon filtered, and I don't seem to notice a problem with it. Should I invest in an Iron/Manganese filter? If so, does anyone know of good, reasonably priced systems that can handle a 30-40gpm. flow rate?
Thanks
Zach
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