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Contents:
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.
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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
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End of HOMEBREW Digest #5820, 04/05/11
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