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Old 08-11-2013, 11:21 PM   #21
mabrungard
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Quote:
Originally Posted by austinb View Post
I removed the Epsom salt additions because the grain already has enough magnesium
Glad to help out, but don't blindly remove Mg from all those profiles. Those profiles for hop focused styles can actually use the Mg. I include a modest dose (say around 20 ppm) in the water for my hoppy beers.
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Old 08-12-2013, 12:55 AM   #22
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Martin,

Can you expand upon that a bit? Are you saying that the magnesium adds flavors that are desirable or modifies hops bitterness/flavor perception or that the extra co-factor Mg++ is improving the beer overall? Or anything else you have in mind.

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Old 08-12-2013, 02:29 AM   #23
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In a beer where bitterness is a pointed goal, modest magnesium content assists in promoting that perception. I don't think that it modifies bitterness or provides an additional co-factor. As we know, Mg does present a sour, astringency when present in water at high concentration. At modest concentrations (<40 ppm), there should only be a nuance in that direction.

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Old 08-16-2013, 02:52 AM   #24
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Any idea if the water here in Vancouver, WA is similar to Portland?

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