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listen to the brewstrong podcast on melanoidins, if i remember correctly you want to boil off between 10 and 15 percent per hour to get the melanoidin content in your beer, i'm only getting 5-6 percent loss and it may be one reason the flavours in my beer are a bit lacking. until i listened...

it looks like that report is about 2.5 years old

there isn't really anything of relevance there,is that the total report? you want the sodium,sulphate,chloride,magnesium,carbonate and calcium levels.what you have just looks like a small part of the report

i've got a list of all the bjcp beer categories and i'm trying to match as many as i can with a water profile, i'll post it when i've filled in as much as i can-it's taking a bit longer than i thought due to house renovations. hopefully others will be willing to add there knowledge to the list...

some styles are fairly obvious as to which city you should use and i suppose the older styles were made in that city because the style was/is good because of the profile but a lot of styles are less obvious(to me at least). i was just thinking that a list of idealized profiles by style might be...

unless i have an older version of the ez spreadsheet then theres only a half dozen or so and they're all cities. i'm on a mac so i haven't yet tried brewater

could be thinner gravity wort from the sparge sitting on higher gravity wort from the initial run off and you measured the lower gravity stuff then the action of the boil mixed it all together. just a thought:mug:

no replies yet? i really thought there would be a bit of interest in this, i found several threads asking the same question but no real answers, most of the answers pointed to links that were by city and one or 2 dead links.

I've been working on my water chemistry understanding. I've purchased acids and salts, had my tap water tested, and learned how to use the ez water profile spreadsheet. Unfortunately, I've had a hard time finding suggested profile targets for different styles. Beersmith includes profiles for...

have you considered the brewtroller as an alternative option?

it turns out this is all academic for me as i emailed the local council to find out about our water supply treatment and received this reply :mug:

i knew my levels were low and have been adjusting them, but until i read this i didn't know if i was "over adjusting" them

i'm also interested in the answer to this, less than 10ppm would raise my chloride and sulphate to around 11ppm and 18ppm

brew-monkey is where i read the original information- a bit more digging around suggests chloride and sulfates are precipitated out but i don't seem to be able to find a definitive answer as to how much and if it contributes anything significant to the original water profile?

i understand that if you add a campden tablet to remove chloramine (correct me if i'm wrong here) then the campden reacts with the chloramine and it dissipates out into calcium,bicarbonate and water. are the amounts of calcium and bicarbonates significant enough to worry about? how much would...

from what i understand beersmith will soon be available for mac, version 2 is due out in the next few months and will run natively.

out of curiosity, which did they prefer?

yes, although i need to change the element in the bk, its a little underpowered for 10g batches, i also have a gas burner under the mashtun to maintain temps ,brutus 10 style. i whirlpool fly sparge,sabco style.:mug:

still a work in progress, but its almost there, i just have to put drawer fronts on and a few other small bits http://s944.photobucket.com/albums/ad287/martinworswick/?action=view&current=31-12-09_1902.jpg&newest=1 edit-for some reason the photos don't seem to work.hmm edit 2- changed it to...

do you take any gravity readings towards the end of the sparge?