Filtering tap water

[MarconiBrew]

I know there's a huge thread on water, but it's mainly about treating water.

Instead of using plain tap water or using that and going through treatment processes, has anyone here any brewing experience with those in line cartridge filters fitted to the kitchen tap? I'm wondering if this would be a good way to go.

 

[Avo]

I use them and find the carbon ones remove chlorine. You only have to taste or smell the water to see the difference. We are close to the water treatment plant and chlorine levels do appear high. Other than that the water here is soft.
I have a fridge type T33 filter on a separate drinking water tap, that works. Have just put in a 10 inch cartridge type for the main kitchen tap, am pleased with it.

 

[MarconiBrew]

Coming back to this, brewing from wort kits, could I use tap water and just add campden tablets to remove any chlorine? I'm wondering if I need to go through the entire treatment/alkalinity etc if just brewing from kits?

 

[RGeats]

Coming back to this, brewing from wort kits, could I use tap water and just add campden tablets to remove any chlorine? I'm wondering if I need to go through the entire treatment/alkalinity etc if just brewing from kits?

Seeing as this didn't get a reply I thought I would.
You don't need to adjust alkalinity for kits, as this is really for the mash. I would add Campden as you say. You could experiment with flavour ions if you want, but you don't need to. I think it's been suggested in other threads that you could add a small amount of calcium chloride or gypsum to a pint of your beer and see if you can tell the difference and if you prefer it with or without.

 

[MarconiBrew]

Seeing as this didn't get a reply I thought I would.
You don't need to adjust alkalinity for kits, as this is really for the mash. I would add Campden as you say. You could experiment with flavour ions if you want, but you don't need to. I think it's been suggested in other threads that you could add a small amount of calcium chloride or gypsum to a pint of your beer and see if you can tell the difference and if you prefer it with or without.

Thanks, will certainly give campden a try with tap water and see what happens.

 

[UKSkydiver]

Not sure this will answer your specific questions, but as I was planning to post this information anyway, here seems a good a place as any.

I normally use standard tap for brews, I test Ca and Alk using Salifert test kits.

From memory, Ca is 120 and Alk is 180/220 depending on the units used to measure.

We have a Triflow ceramic inline filer in the kitchen so I thought I’d use the test kits on the filtered water.

Results were: Ca reduced to 100 and no change on the Alk (as already mentioned, Alk not relevant for kits)

I always use a pinch of sodium metabisulphite (Camden) to remove chlorine / chloromine. (Edit: I should have said that this is ~16litre strike for 11 litre batches)

 

[DavieC]

Hi, I always used to use a quarter crushed campden tab for 23 ltrs but then decided to try it without as our tap water tastes and smells fine.I haven't noticed any difference in the taste of the kits I do ,so I just use it straight from the tap know.

 

[grooves]

I use a 10" cartridge filter BWT High Capacity Water Filter Kit on the end of the hose and then phosphoric acid + brewing salts as needed from there