yeast washing with RO water?

[charlie]

…  But exposing yeast to any water will always present the situation of a lower level of dissolved solids outside the cell (water) than inside the cell.  This will cause the yeast to, in simplest terms, spill its guts, as the stuff inside tries to get into the water.

In scientific terms RO and distilled water are hyopotonic solutions. The yeast cells will have a high osmotic gradient against this water, and that’s not a good thing. A better option would be to use normal saline  (0.9% NaCL) which is isotonic (same ionic strength) as the cell contents.

Beer made with regular (isotonic) water is probably the best option (as long as it’s sterile). But is any beer out there made with real water?

Charlie

[Robertestein05_gmail.com (Robert)]

@charlie

But is any beer out there made with real water?

Charlie

Thinking of making my beer with imaginary water.  For a dry finish.

[TechBrew (Richard)]

@charlie

But is any beer out there made with real water?

Charlie

Thinking of making my beer with imaginary water.  For a dry finish.

And a complex flavor.

[charlie]

@charlie

But is any beer out there made with real water?

Charlie

Thinking of making my beer with imaginary water.  For a dry finish.

You know what I mean. Every brewery in this area (except Abita) uses RO water to which they add some CaSO4 and call it good. Abita uses baby butt soft artesian spring water (that’s their hook!). Their understanding of brewing water chemistry is on about the 5th grade level!

Try a hoppy Abita brew and you’ll see what I mean. No finish!

Charlie