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Home Brew Forums > Home Brewing Beer > Brew Science > Boiling hard water to remove bicarbonate
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Old 06-25-2014, 01:49 PM   #21
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Originally Posted by ajdelange View Post
The only down side is that people using RO aren't forced to learn about many of the aspects of water chemistry that we had to in order to make decent beer before RO became available.
Originally Posted by mabrungard View Post
AJ, I think you've overstated that. Using RO water does not make it possible to totally ignore water chemistry in brewing.
It doesn't say that. It says that a brewer who is concerned only with synthesis doesn't have to learn the analysis half of the problem. He never has to do an alkalinity test so he doesn't need to understand the theory behind that nor does he need to understand how lime decarbonation works. I can see how the other statement I made

Originally Posted by ajdelange View Post
RO does make it seem just too easy.
might cause this reaction but not this one.

Originally Posted by mabrungard View Post
A brewer can still totally screw up their brewing with RO.
No doubt about that but not knowing the difference between quick lime and slaked lime isn't going to hurt him (unless he tries to use one or the other for pH adjusment.

Originally Posted by mabrungard View Post
I know you already know this, but didn't want the casual reader to miss-apply your comment.
I certainly agree that there is still plenty to understand. It's just quite a bit less than it used to be and I sometimes worry that not having the background leads to less solid knowledge but I know I am thinking more like an academic here (which I definitely am not) than a home (or even most commercial) brewers.
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