Does anyone have advice or experience using Reverse Osmosis and/or a blend with city water for brewing? I believe there are two topics here. One, of course, is water treatment (which I have experience with at my current brewery with cartridge prefilter, activated carbon and a 1200 gallon storage and RO system) then the addition of minerals back into the water aligning its content to replicate the “ideal” levels for each beer profile. The second, and more of a concern and the focus of my query, is the detrimental (corrosive) effect of the RO water on storage in CLT and HLT.
Thanks,
Lon Weatherson
Currently: Barley Brothers Brewery and Grill
Opening Soon: Not So Normal Brewing Co.
Thanks,
Lon Weatherson
Currently: Barley Brothers Brewery and Grill
Opening Soon: Not So Normal Brewing Co.
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