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I really liked the part about good batches smelling funny. The batch I'm conditioning now in my secondary is a tripel, whose yeast during fermentation produced sulfur, thus smelling really bad. If I didn't know this will clear up after a while I may had already thrown the batch away. Patience is a great virtue in homebrewing after all.
– Tetragrammaton
Commented Jul 2, 2010 at 22:34
if you can't do a full boil, why bother with trying to boil the extra water separately when you can buy clean bottled gallons at the grocery store? Is there any reason (apart from the negligible cost) not to?
– theraccoonbrew
Commented Sep 21, 2010 at 21:40
1

If you're on a municipal water supply you shouldn't have to worry about the sanitation of tap water due to chlorine content and other chemicals added. Ice is a different story however, since the ice's surface is exposed to open air (think of people reaching into your ice box with dirty hands to grab a few cubes). Also, as theraccoonbear said, bottled water should be fine too. If you really need to add ice I would freeze water in sanitary, closed off containers (like a pyrex with a plastic lid), rather than going for the ice maker cubes.
– Room3
Commented Oct 11, 2010 at 16:42

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