Just finished brewing my second beer of the day. These are the first brews I have done using strictly distilled water for extract brewing. My last few batches have had a slight sulfurish aftertaste and I'm wondering if the double dose of minerals is the culprit. At least I am trying to eliminate one of the variables. What is everyone's take on using distilled water for extract brewing? And, if you have, has it improved the quality of your beers? Thanks!
I usually do one or two extract batches a year. Very pleased with the results when using distilled water
When I do my annual late-winter extract batch (I run out of homebrew about that time every year), I use RO water. I installed this 14 gal system when I was doing all extract, but it's overkill today. I might as well use it for beer.
I use mostly distilled as well and am perfectly happy with the results. As an FYI that isn't often mentioned, if you use dry yeast you shouldn't use distilled water to rehydrate.
Damn! I rehydrated mine with distilled water last night and pitched about 10 pm. Woke up this morning to happy bubbling in the airlock and still going strong now. I'll know for next time to use tap water, but since I already have signs of active fermentation do you think it will be OK?
