Beer Forum

So whats the deal with iron in my water? What effects will it have, how much is to much and how do I get rid of it?

Thanks

Tim

TimCA wrote:So whats the deal with iron in my water? What effects will it have, how much is to much and how do I get rid of it?

Thanks

Tim

It'll make you stupid
Like what I am

Sorry cant be much help
I am sure its not a good thing unless you know its at safe levels
Lufah will be along soon to tell you to get a water test done
A good idea if you know there is iron in the water, but not how much
I would have thought you could google some safe levels in water for the US from the dept of health or similar

Hold a magnet next to the brew pot and attract all the iron to one side, then pour the water out the other side

seanhagerty wrote:Hold a magnet next to the brew pot and attract all the iron to one side, then pour the water out the other side

There you go!!!!!!!!!!!! Now we're think'en

I plan to send some water to that water testing place. I was just inquiring because Doc and others have talked about it being bad but never found out what levels OR why it's bad... Taste? Yeast growth? Mashing? And how to deal with it?

Tim

According to Ray Daniels at http://www.allaboutbeer.com/homebrew/water3.html Iron (Fe) should be less that 0.3ppm (mg/l). Levels above this contribute "metallic, bloodlike or inky flavours".

The most effective way to get rid of the iron will depend on what form it is in. If it is suspended iron oxide (i.e. your water is red and tastes rusty), filtering should remove it (although you should have the filtered water tested for dissolved iron levels).

If it is dissolved, can think of a few ways to get rid of it...

1. Bubble oxygen (or air will do) through the water overnight to precipitate the iron as oxide and filter
2. Cut water with distilled/RO until iron levels are acceptable
3. Don't use the water at all - use spring water or appropriately salted distilled/RO water