Brewing with RO Water

This was a presentation given by Rob Gallagher in the April 2020 LAB meeting.

You can also find a video of the presentation on YouTube: https://www.youtube.com/watch?v=ILDozynZZlk

Transcript

1. Reverse Osmosis Water ⚬ What is it? ⚬ How do you set it up? ⚬ Is it worth it?
2. How does it work? Osmosis is the spontaneous net movement of solvent molecules through a selectively permeable membrane into a region of higher solute concentration, in the direction that tends to equalize the solute concentrations on the two sides. Water doesn’t get ‘cleaner’ on its own. Semi-permeable membrane
3. Reverse Osmosis
4. Reverse Osmosis
5. Reverse Osmosis - Stages 1. Pre-filter ◦ Removes larger (dirt, dust, rust etc) particles 2. Carbon filter ◦ Removes chlorine and volatile organic chemicals 3. Membrane filter ◦ Removes salts, contaminants and other small particles 4. Activated carbon block ◦ Improves taste, ‘polishes’ water 5. Remineralising filter ◦ Adds back carbonates and salts, increases pH
6. • Number of stages • Replacement cost of cartridges • Location • Storage Choosing and installing
7. Does it make a difference? • Side-by-side comparison ◦ Cold brew coffee ▪ RO - Smoother, fruitier, delicate ▪ Tap - Stronger, full bodied, rougher ◦ Tea ◦ Beer
8. Is it worth it? • No silver bullet • Part of water-chemistry approach - hard water ◦ ‘Blank slate’ ◦ vs Modified tapwater ◦ vs Bottled water • ‘Edge case’ of an edge case • Non-brewing utility • Waste water
9. Conclusion Definitely worth considering if your water is very hard and you don’t have a convenient source of good brewing water.