![]() ![]() And it also resulted in a silver metal in the American Pale Ale category. What I thought was good beer, all of a sudden became really good beer. Then I had my water tested and found that my water was terrible for making beer, so I started adjusting my water. I was consistently getting comments from the judges that the beer was harsh and astringent. I used my tap water for quite some time and thought I was making pretty good beer. I agree, if it doesn't link to the recipe, it's kind of useless, and that's why I use EZ Water. When I open up the water profile tool, it looks like it opens up a new window, and it runs independent of the recipe. I don't think BeerSmith takes the grain bill into account. To suggest brewing salts used in the tiny amounts found in brewhaus liquor is negative is a gross misrepresentation.īTW, there are lots of natural foods that have chemicals that could kill us: tomatoes have methanol, pears have formaldehyde, apples have cyanide, and on and on.I'll have to find the Tasty's Hoppy Profile, I haven't seen that one before. inorganic compounds, rocks, common minerals in geological environments, extracted by open-cast quarrying or by deep mining or found in evaporated lake basins and shouldn’t being given any more negative connotations than any other “chemical” that is commonly used in most everything ingested natural or man made. While I agree the least additions as possible to meet the need is advised when dealing with brewing liquor, Calcium Chloride, Magnesium Sulfate, and Calcium Sulfate are “chemicals” just like Sodium Chloride (aka common table salt) or Sodium Bicarbonate (baking soda). To make the recipe wouldn't we need to know what their water profile is and what salts they use. ![]() But none of these will show what they really did. ![]() some show what citie's water they use (Munich, Dublin Ireland, etc.)which I think is useless… and some show what salts they used which is nice of them but still useless. Quote from: russell on September 25, 2019, 03:16:59 pm When looking at a recipe I have noticed that people show their water profile in several ways.some show nothing. The ones I have read get too complicated and don't simplify things like they are trying to show how smart they are.(and I do think they are smart but I am not smart I guess) Many of us have found water profiles hard for us even though there are books about it. Both of these are in Beer Smith on the design page under select fields. Of the recipe wouldn't that be better so we would be able to use our water and adjust it to what they used. ![]() This leads me to thinking if some one showed the sulfate/chloride balance (0.8-1.5 for balanced.0.4-0.6 for Very malty etc.)and the Bitterness ratio When looking at a recipe I have noticed that people show their water profile in several ways.some show nothing. ![]()
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