HOMEBREW Digest #5820 Tue 05 April 2011

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  Re: Water Profiles (mossview5)
  RE: Water ("Mike Patient")

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---------------------------------------------------------------------- Date: Tue, 5 Apr 2011 09:28:13 -0400 From: mossview5 <mossview5 at gmail.com> Subject: Re: Water Profiles It was nice to hear from Dave Draper and his discussion of the early days of HBD. Back in those days, information was scarce and you took what you could get. Fortunately, those days are gone and some things have improved. I regret to say that the information posted on Dave's site is painfully incorrect. Unfortunately, this is an example of the mis-information that persists on the web and in print on water and water profiles. Of the non-Belgian profiles shown on that website, only Burton 3, Dortmund 2, Edinburgh, and Dublin 2 balance when their carbonate content is assumed to be bicarbonate. Dublin 1, Edinburgh 2, and Munich will also balance, but only if the carbonate is input as carbonate. Unfortunately, carbonate does not exist in significant concentration in typical drinking water. Most brewers would not understand the conflicts in these profiles. I see that Dave dutifully footnoted the sources of the profiles, but that old adage GIGO truely applies here. While there is no doubt that water quality in these locations vary with time and it is impossible to assign a single set of ion concentrations to a water source, but they should represent feasible chemistry. This is a case where this information should either be corrected or deleted to help avoid the spread of mis-information. Let's clean up the web. Martin PS: Jacques didn't provide very good information either. Return to table of contents
Date: Tue, 5 Apr 2011 11:17:35 -0400 From: "Mike Patient" <mpatient at rta.biz> Subject: RE: Water 5.2 stabalizer is great for maintaining a proper mash pH. It works well and has served me well in the past year or two. However, when using 5.2, any attempt to replicate a water profile will be effortless. Mike Return to table of contents
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