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Home Brew Forums > Home Brewing Beer > Brew Science > Odds on the John Palmer and Colin Kaminsky "Water" book...
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Old 09-26-2013, 07:01 PM   #1
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Default Odds on the John Palmer and Colin Kaminsky "Water" book...

With utmost respect to AJ and Martin here, I am wondering if we should open up some odds on disagreements between the book and the excellent advice here in the forum? Or at least, will it increase the number of water chemistry questions?

I am really hoping that the book truly reflects current water chemistry knowledge and treatment standards, and debunks some of the prevalent thinking around chloride/sulfate ratios, etc. But also doesn't read like an advanced Chemistry textbook. My copy should arrive (according to Amazon) later this week - so we will see.

In the infamous words of Walter White, "chemistry is about transformation..."

As a side note - thanks again to AJ, Martin, Yooper and nameless others that have helped me get on top of my brewing water issues. I am still learning but I owe you all a pint!


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Old 09-26-2013, 07:07 PM   #2
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I thought this post was gonna be about the odds of the book actually coming out!!!


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Old 09-26-2013, 07:16 PM   #3
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Is it shipping this week now? Sweet. I got this book (along with yeast and hops) for Christmas last year.
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Old 09-26-2013, 07:29 PM   #4
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I just ordered one this morning along with the one for yeast and hops. I am hoping it help me learn a lot more about water chemistry.
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Old 09-26-2013, 11:51 PM   #5
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I "pre-ordered" this a couple weeks ago and thought it was supposed to ship by now. Any idea when it is really going to ship?
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Old 09-27-2013, 12:35 AM   #6
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Matt, go for it! In my opinion, there is only very minor divergence between what I've been trying the convey and the book contents. The biggest area of disagreement might be some of the recommended ion ranges, but otherwise we did arrive at consensus.
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Old 09-27-2013, 12:48 AM   #7
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Both AJ and Martin were intimately involved in the production of this book as they served as technical editors. Thus John and Colin were well aware of anything they wrote that either Martin or AJ disagreed with. With respect to my comments: when they were based on simple scientific fact they were accepted. When they were matters of philosophy (e.g. is RA really a good metric for home brewers to be concerned with) they weren't always. But remember that it is John's and Colin's book - not A.J.'s or Martins.

Some of the newer ideas are just that - new - and as such I expect that our perspectives will grow as we become more familiar with them.

Will there be strong disagreements between what is in the book and what you have seen here? I don't think so. Will there be discussion? I hope so.
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Old 09-27-2013, 01:53 AM   #8
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Got my preordered copy from AHA yesterday..... Hoping to start in on it this weekend.
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Old 09-27-2013, 02:04 AM   #9
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Do they suggest using "5.2"?
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Old 09-27-2013, 02:12 AM   #10
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Oh.. wouldn't it be spectacular if the abstract for the book read like this:
"The authors consulted with the leading brewing water chemists far and wide and eventually determined that homebrewers interested in expertly tailoring their water should simply add a tablespoon of 5.2 to the mash per 5 gallons of water. Disclosure: this work was funded by 5-Star Chemicals."

This is the ONLY book in the 'Malt, hops etc., series' I am interested in buying.


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