Using RO water that's been stored

[AnimatedGIF]

I filled up one of these 25L containers with RO water expecting to be able to brew a couple of weeks ago. I shall now be brewing tomorrow. Do I need to ditch (into the water butt) this and get some fresh, or will it be ok to use? I'm not worried about anything biological, as it'll all get boiled. More wondering about any plastic taste that may be present. My nose/tastebuds don't seem to be too sensetive, but equally don't want to ruin a batch of beer for the sake of saving a 20 minute trip to pick up more RO. Maybe I have answered my own question there

 

[Agentgonzo]

I think you've answered your own question , but if you can't taste anything 'off' in the water before you brew, then you certainly won't be able to taste it after the brew! Taste the water and if it tastes fine, brew with it.

 

[AnimatedGIF]

I think you've answered your own question , but if you can't taste anything 'off' in the water before you brew, then you certainly won't be able to taste it after the brew! Taste the water and if it tastes fine, brew with it.

Yeah, I thought as I wrote it that I was answering it myself

 

[Dutto]

I presume it will be good because it is advertised as being used for fish …

… which, in my experience, are really good at dying; especially if they are given the slightest hint of an off-taste in their water.
:hat:

 

[chthon]

I do this regularly, in three kinds of containers. I measure the TDS level, which doesn't change (no gas ingress). So no problems with that.

 

[Brianbrewed]

I have done this a few times
Still alive with mild brain daaamaageeeeee€

 

[The-Engineer-That-Brews]

Just out of interest I recently learned that while freshly distilled water has a neutral pH (7.0), when exposed to the air then it absorbs CO2 which reacts with the water to make carbonic acid. This then partly dissociates to release H+ ions that reduce the pH to about 5.8.

2H20 + CO2 --> H2O + H2CO3 (carbonic acid) --> H3O+ (hydronium) + HCO3- (bicarbonate ions)

The process takes a couple of hours but has no real significance for brewing because the effect is dwarfed by the minerals and so on released by the grain.

 

[The Baron]

As long as the container is foodsafe with the relevant logo's to suit