Getting mash water from regular hot water heater?

[Ladd]

No "ah ha" moment here... I set up a glass full of hot water this morning and tasted it when I got home. Aside from not being cold, it tasted just like my cold water does. Guess I'll keep using it to brew with!

[GuingesRock]

No "ah ha" moment here... I set up a glass full of hot water this morning and tasted it when I got home. Aside from not being cold, it tasted just like my cold water does. Guess I'll keep using it to brew with!

Today, I compared hot and cold water from the bathroom taps where the cold water wasn’t carbon filtered, and they both tasted like horrible disgusting town water. I thought I could tell a difference but it wasn’t a blind test. So I may have to retract, but I did stipulate before that my cold sample was filtered. Regardless, since my hot water supply isn’t filtered, I will have to continue using the filtered kitchen supply cold tap for my brewing, and everything else.

Was interesting to hear your results.

Regarding copper kettles and chillers. I had a thought: The hot water is only in contact for a short time, whereas hot water in plumbing systems is in contact with plumbing, tanks, elements etc., sometimes for several days.

[Ladd]

I should also have mentioned that I am on my own well here too so that will make a difference and as previously stated I have a large family of 6 so our hot water doesn't sit very long overnight would be the longest stagnant period. On a brew day by the time I have pulled hot water to heat for the mash I have probably replaced the contents of the tank several times... good for brewing, not so much for the wallet...

Interesting reading about the copper. I know a lot of copper is being replaced with PEX tubing in residential these days... not sure if that is a good thing or not yet... probably not.

[GuingesRock]

I'd say you are set to go. I miss the beautiful well water at our previous house on the south mountain. It was a dug well.