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Old 09-03-2009, 08:08 PM   #11
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It won't run in Vista.
It works, you just need a couple of old VB dlls...

Google and download VBRUN300.dll and cmdialog.vbx to the same directory as BREWATER.exe.
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Old 09-03-2009, 08:12 PM   #12
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I use Brewater 3.0... it is fully automatic
This is awesome, thanks. Not that I really had trouble getting the profile right before, but this is cool. Btw everyone, it is free. Link.
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Old 09-04-2009, 12:35 AM   #13
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I use Brewater 3.0... it is fully automatic

It only asks for your starting water profile...

Then asks for your target water profile (it has a library of just about any profile you can imagine)

Once you select your target, you let it compute your salt additions itself. No trial and error... it will give you the salt amounts in grams or in tsp.

The only thing you have to do is tell it your starting water profile, then choose one of the many target water profiles... bam, it is done. I am personally not a big fan of slide rule type calculators.

Nice work though.


I like Brewater but it gives me some strange salt additions when I let it use all the choices, once I narrow it down so it only cares about Ca/Mg/Cl/SO4 and only let it use gypsum and epsom salt it actually works. For the most part I am liking using palmer's spreadsheet and beersmith to set up my water profiles for different styles.
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Old 09-04-2009, 02:28 AM   #14
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Since I'm just learning this stuff, I appreciate having to use trial and error because I think I'm learning more about what each salt addition actually does. It's kind of like calculating out efficiency on paper before you let software tell you.

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Old 09-04-2009, 02:32 AM   #15
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Since I'm just learning this stuff, I appreciate having to use trial and error because I think I'm learning more about what each salt addition actually does. It's kind of like calculating out efficiency on paper before you let software tell you.
I feel the same way. I like to figure it out, helps you learn the WHY and HOW, instead of just following directions. Thanks very much for this -TH-, very well done.
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Old 09-04-2009, 03:03 PM   #16
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Thanks -TH-. A lot less "cluttered" than the Palmer version.

Question to all...On the Very Bitter - Very Malty scale...Is it wrong to say that we are aiming towards balanced with all brews? It would seem that we can have a hoppy/bitter brew that is still "balanced" and vice-versa on the malty side.

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Old 09-04-2009, 05:38 PM   #17
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Thanks -TH-. A lot less "cluttered" than the Palmer version.

Question to all...On the Very Bitter - Very Malty scale...Is it wrong to say that we are aiming towards balanced with all brews? It would seem that we can have a hoppy/bitter brew that is still "balanced" and vice-versa on the malty side.
Good question, my water profile tells me that it is balanced for a 10-15 SRM style, my first AG brew this Sunday will be an Ordinary Bitter, having said that Burton on Trent water makes for a very bitter profile, so just like Kilted Brewer asks, shouldn't we aim for a balanced style?

Which is what I will be getting from my water.
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Old 09-04-2009, 05:47 PM   #18
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This is from the instruction page of Palmer's worksheet. It should clear things up:

Here is where the chloride to sulfate ratio is useful to help choose which salts to use in adjusting the RA. If you are intending to brew a hoppy beer, use sulfate salts to move the balance to Bitter or Very Bitter. If you are intending to brew a malt dominated beer, then use chloride salts to move the balance to Malty or Very Malty. Alternatively, you can use a combination of chloride and sulfate salts to keep the character Balanced.

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Old 09-04-2009, 05:58 PM   #19
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There doesn't seem to be an increase in Cl- when I add some HCl to lower the alkalinity, for a low SRM beer. Doesn't this contribute Cl-to the adjusted water?

By Palmer's Sheet, I am balanced for Cl/SO4 when adding HCl, and Cl- changes. I see no change in ppm of Cl in EZ, and the ratio does not change, leaving my result unbalanced.

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Old 09-04-2009, 06:01 PM   #20
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Makes sense -TH-. Thanks for doing pointing that out.

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