View Full Version : Reverse osmosis

07-19-2016, 05:02 PM
Hi colleagues, I hope youíre excellent?!
Iím thinking about implementing a complete water filter system to get the most distilled water possible
The question is:
a) The water we are using now isnít too bad. Itís OK, but I think it would be very interesting to use a reverse osmosis system for the following reasons:
a. To get the beers more stable.
b. To give every style his own perfect water profile.
Anybody here who has already done the same? Itís recommendable? Do you really taste the difference?
b) What would be the approximate price for a complete system for around 1000 gallons per day?
Thanks a lot for youre kind help :-)

07-20-2016, 10:11 AM
We were considering RO for our operation but then decided against it.
Our water is fairly soft as is, and actually pretty good even from the tap (we do filter with carbon however)
You will definitely notice a difference if you are attacking your water chemistry correctly. As mentioned, our water is soft and we have to use gypsum or Burton salts in our IPAs to get them to pop.
If you have fairly soft water that doesn't have a lot of off flavors (chlorine/chloramine/sulfur/iron deposits etc) I think RO is a little overkill. But if you have hard water and want to make a nice traditional Pilsener you will be out of luck.

07-20-2016, 10:29 AM
Hello there,

We use RO water for all of our beer, mainly because our water changes from up to seven different sources. Some of them would be great for brewing, some are terrible. So we take everything out and add back in what we need, this makes for a consistent product, and gives us some flexibility in our recipes.

As I recall, your water was on the hard side, but not overwhelmingly so. One nice thing is that it gets rid of nitrites as well as other undesirable minerals.

We bought ours for about 4000 usd, but that also included a water softener to pre-treat the water. Ours operates between 2.5 gpm and 4.5 gpm depending on the water temp.

07-20-2016, 11:15 AM
We also use RO as part of the brew water. We carbon filter all the water to remove chloramines and then RO a portion. We vary the ratio based on the beer style. We use smaller carbon and RO systems and collect the water in 650 gallon plastic tanks. The RO system we got was $800 and does about 1 gpm. It's for hydroponic growing of indoor plants. A full flow RO system is much more expensive than a small unit and a tank.


We have a third tank to collect the RO waste water, since 50 to 80% of the RO yield is waste water. It's perfectly clean so we use it as cooling water in the HX and then collect it to clean the brew system.

if you do tanks, they should be black or dark green to avoid algae growth.

07-20-2016, 07:23 PM
I'm a firm believer that if you have good brewing water, then use it! Build your recipes around your water source. That's how breweries got started in certain areas to begin with. Stripping all the local mineral profile just to add more minerals back to get a "perfect" water profile, is an exercise in futility IMO. There is no such thing as "perfect" water for any style. The numbers given in books for a certain regional water source is variable, at best. Yes, maybe you will need to add calcium sulfate for very hoppy beer styles, and certainly you should filter chlorine from your water source. Reasonable water treatment is prudent. But save your time, investment, energy, and water from a radical approach to brewery water treatment. Let your local water shine!

07-21-2016, 08:10 AM
Be cautious if using copper or yellow metals with your RO system.
see the link, shows how corrosive RO water is when in contact with copper.



That looks much more like galvanic corrosion to me. That copper strap was probably attached to the wrong metal--like a galvanized pipe.

The "hungry water" BS is just that--BS.

07-22-2016, 02:00 AM
Any thoughts on hard water or higher mineral water affecting hop flavors and aromas ?

08-07-2016, 08:00 AM
Maybe a third of our brewing customers opt for RO. Somewhere around 200 gpd is the breakpoint between residential scale and commercial systems.

08-07-2016, 08:02 AM
The "hungry water" BS is just that--BS.

We will respectfully disagree.

Should be no metal contact with RO water other than stainless.


03-27-2017, 01:30 PM
We believe that the key to success in brewing is consistency. That is the key to most F&B operations.

To get consistency in your brewing operations, the first step is to have consistency in your water. Water changes constantly. Seasons change water, sources change water, treatment by cities change water, temperatures change water. If you know what your water is before every brew, you will end up with a consistent better product. RO units give you that consistent water.

All of our RO units come with a Blending valve, This will set your TDS levels exactly where you want them for the brew you are making. If you know your starting point, you will produce more stable beer. You will produce your beer profile knowing the water make-up every time for each beer style. Your product will taste better because you know what you are working with.

Our units are custom built in the USA. They all have on demand UV lights. Each unit is built to handle your volume of production. The units are pre-plumbed for ease of installation and the price includes shipping in the continental USA. The RO1000 is priced at $3,500. This unit will give you 45 gph of RO water.

Thank You Jimmy Fagan