Question:
I am getting ready to brew the first batch since moving to a new area.In Cincinnati, I just used my tap water.

Here, we have a well. The water at the tap is softened.But our drinking water goes through a 3-stage reverse osmosisfiltration system.

What should I use for my brew? I never used any additives before.Will the filtered water be "too pure?"

I hope someone is reading this today, because I was planning to brew ina few hours!

Answer: Don't use the softened water - the sodium will give a nasty flavor to yourbeer. Use the reverse osmosis purified water. You only need to treat it ifyou mash, and then just add some gypsum. Maybe a little calcium carbonatein the mash IF you are making a brew with a lot of roasted malts, such as astout or porter.

If you are in Cincy, steal some Cincy Municipal water. It is great forbrewing. It is very low in carbonates and moderately high in sulfates. Thelocal brewpubs only use a charcoal filter for chlorine and that is is verylow except in the summer.

If you haven't already, stop in at the shop and I will tell you about thelocal clubs.

It is unnecessary to soften with sodium salts, potassium salts are availableand to my experience leave no odd tastes in beer. Also the people whoservicee your water softener can give you an accurate assessment of themineral content and ph of your water which will be more helpful than dumpinggypsum in your mash.