tap water

[sizzlnchef 1]

Hi all. I have a question about using city tap water for my mash. I usually use a spring but living in PA my spring is covered with snow from the plow truck and I have no way of accessing it can I use city water or not and what are the effects of using city water?

Thanks much,

City shiner

[MadMasher]

Many use it, just make sure to de-chloronize it.

[sizzlnchef 1]

Many use it, just make sure to de-chloronize it.

Not to sound stupid but how is this done?

[jholmz]

just boil it to remove the impurities

[Roundyround]

I would suspect many, including myself just turn on the tap and let it fly. I haven't had a problem with my ferments and by adjusting the temp with hot water the ferments take off very quickly.

[Stainless dude]

I had trouble at first, chlorene I think. I installed a undersink charcoal filter and things are fine now..
SD

[Uncle Jemima]

I use tap water. Fortunately the city I live in voted down fluoridation of the water recently and I don't believe we have chlorine. It is considered hard water but using Backset from previous runs helps with the pH and now that I have a good mash tun I sparge my grains from the previous batch for my water to start my next batch. That seems to help as well.

[Big_Poppa01]

I'm on the east coast and i don't trust the water (i have not had it tested) and distilled is getting expensive for experimenting. Is there an affordable under sink water filter available that will work?

[Stainless dude]

I'm on the east coast and i don't trust the water (i have not had it tested) and distilled is getting expensive for experimenting. Is there an affordable under sink water filter available that will work?

This is what I use, I buy charcoal filters for about five bucks each. They last for quite a spell.
SD. http://www.amazon.com/Culligan-HD-950A- ... 00BQUK3K/2" onclick="window.open(this.href);return false;" rel="nofollow

[C. Morrison]

If chlorine is your only issue, exposure to air lets chlorine evaporate. Use a cheesecloth over a few buckets for 24 hours then retest for residual chlorine.

[Expat]

If you're worried about chlorination, just let your water stand and it will naturally reduce the level (no boiling required).

Fluorination (Conspiracy theory aside) isn't an issue for yeast or for human health.

Much like others, I just run the tap and it works just fine!

[Big_Poppa01]

looking at the Whirlpool Under Sink Water Filtration System, model WHEMB40 should take care of my needs?

[Expat]

I think the general consensus was that a filter isn't required, chlorine will dissipate within a day or two.

If your tap water is drinkable you probably don't need to do anything to it.

[Big_Poppa01]

let it stand, got it thanks

[rad14701]

I have never had problems using chlorinated water straight from the tap but some areas may use more... Let is sit, preferably in the sun, or add a Vitamin C tablet which works in minutes... Distilled white vinegar also works...

[ErnieV]

Just check ph before adding yeast. Citric acid to adjust if too high.

[Uncle Jemima]

Rad. Is the vitamin C and white vinegar to adjust for the chlorine or is this to lower the pH or both?

[rad14701]

Rad. Is the vitamin C and white vinegar to adjust for the chlorine or is this to lower the pH or both?

Neutralizes the chlorine... Part of why I use distilled white vinegar to invert my sugar... It's a twofer...

[MitchyBourbon]

City tap water I usually right around neutral (7.0) , otherwise over time it would destroy the sewer system.

[on1wheel01]

I just use my city tap water. No real problems to speak of yet