FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
Sponsor The Home Brew Digest!
Visit http://www.hbd.org/sponsorhbd.shtml to learn how
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
CAMRA/England ("Chad Stevens")
agua (Joe Katchever)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3400
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. THank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas
----------------------------------------------------------------------
Date: Thu, 13 May 2010 08:33:37 -0700
From: "Chad Stevens" <zuvaruvi at cox.net>
Subject: CAMRA/England
Looking for a CAMRA or other real ale enthusiast in England who might have
an interest in seeing American craft ale served in England.
Cheers,
Chad Stevens
QUAFF
San Diego
------------------------------
Date: Wed, 19 May 2010 16:45:58 -0500
From: Joe Katchever <joe at pearlstreetbrewery.com>
Subject: agua
Hello, geniuses of beer. Once again I appeal to your vast collective knowledge.
Back to my favorite subject: water! I have been brewing for twenty years, or
so and have never attempted a ....(drum roll, please) a Pilsner! That's right.
Closest I've gotten was a Kristal Weizen, but only close in color.
So, let me jump in: I've read all the back-and-forth about water, how Pilsen
water is soft, yet North German Pilsners are brewed with hard water and so on
and so forth. Can I brew with water from my water softener?
Here is my water analysis up and downstream from the water softener:
Raw water: Ca= 72.22 Mg= 25.75 Na= 25.88 Hardness= 268
Soft Water: Ca= 0.55 Mg= 0.1 Na= 175.8 Hardness= 1.79
With hardness as mg/L CaCo3
Now, I read in Miller's book Continental Pilsners, that too much sodium is
undesirable. The softened water does appear to have a lot of the sodium but
it does not taste salty to me. I really don't know what is
considered a "lot", anyways.
He suggests when using very soft water (i.e. softened water or RO
water) to add back some of the calcium, I assume in the form of CaCL,
not CaSO4, since he also mentions that too much sulfate is bad, too.
How much calcium do I add back in???
How about pH? My water is alkaline and it takes quite a dose of
minerals to control the pH, something like .3 oz/gallon.
Joe
------------------------------
End of HOMEBREW Digest #5681, 05/19/10
*************************************
-------
