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Old 02-27-2012, 01:50 AM   #11
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I'm not chasing profiles. But more like looking at profiles and seeing what additions do. Arn't you chasing profiles when you say use these additions when making beer a British beer?

I feel like people are dissing me because I like to work with numbers.

All I was doing was looking at your additions and WHY you thought your additions were correct.

Sheesh. Can't people have fun with numbers any more or should we all become dumb and blindly follow people on the Internet?

Yea. KISS is fine but sometimes people like to exercise their brains. I'm an old guy that still likes to figure things out as opposes to easy instant answers.

And the Primer had it correct. 1 tsp,of calcium sulfate and chloride is correct. Plus the sour malt.

And yes you are correct about sodium.

One question is. Do the minerals do anything pro or con while boiling? Or is it all about the mash.

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Old 02-27-2012, 02:52 AM   #12
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I'm with you Grinder on numbers. I'm trying to figure out whole beer chemistry.
Just measured metals content of my water and it looks pretty soft.

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Old 02-27-2012, 11:28 AM   #13
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What would Billy Bean do!

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Old 03-04-2012, 03:23 PM   #14
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Did you ever brewed it?

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Old 03-04-2012, 05:21 PM   #15
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Next week probably Friday (seems to be brew day), finally got the Pale Chocolate Malt. Could not find it in the 3 LHBS in the area!

Still can not decide Scottish 60? 70? I do like alcohol LOL

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