tag:blogger.com,1999:blog-22399565.post8324007829651770999..comments2007-11-17T14:17:41.770-05:00Travishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-22399565.post-62740596940685420772007-11-17T14:17:00.000-05:002007-11-17T14:17:00.000-05:00Great stuff! I am glad everyone appreciates the post as I spent like 2 days writing it.<BR/><BR/>Good call on my reversing of the pH scale, science class was not something I paid attention in.<BR/><BR/>That's some interesting practical input on using adjuncts to contribute to flavor. One thing I noticed in my reading was that most people did not get into the practical application of pH and your wort, like taste and how an adjunct can contribute to a flavor.<BR/><BR/>I am looking forward to your experiments. I am interested to see how it's going to make a difference with my stout and it's efficiency.<BR/><BR/>Cheers.Travishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.comtag:blogger.com,1999:blog-22399565.post-27886395267341483542007-11-17T11:21:00.000-05:002007-11-17T11:21:00.000-05:00Nice posting.<BR/><BR/>Note that if you add dark malts to Pilsen water you'll end up with a *low* pH.<BR/><BR/>I agree there is very little blogging done on this topic. Personally I've been in denial wrt water treatment as it has been much like rocket science to me. Anyway, I'm getting closer to actually understanding this stuff, so I'll put up some experiments in the next few brews to see if adjusting the water helps anything.<BR/><BR/>The water here in Oslo, Norway, is extremely neutral. It is even softer than Pilsen water(!). This is convenient as it is perfect brewing water, and it is very good for making pale beers. Dark beers is another matter as you'll have to add carbonates to the water to raise the pH. Several of the stouts I've made have been sharp and acrid. The last porter I made was much softer and mellow as I added quite a bit of calcium carbonate.<BR/><BR/>Another two aspects that are worth mentioning are: <BR/><BR/>1. that you can use sulphates to accentuate dryness and hop bitterness. <BR/>2. that you can use chlorides to enhance fullness and maltiness.grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.comtag:blogger.com,1999:blog-22399565.post-25986963505835457082007-11-16T13:34:00.000-05:002007-11-16T13:34:00.000-05:00Again...well done. Don't see too much blogging on this topic from I can tell.<BR/><BR/>Cheers!Adamhttp://www.blogger.com/profile/08522250477305289784noreply@blogger.com