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@WinterWarlock My opinion? Disregard the HCO3 content of your desired profile. Match the other ions the best you can if you feel that's the water profile you need for this beer and forget bicarbonate. With a significant portion of wheat in the grain bill, the last thing you need is a base...

I’m not sure something untested should be a sticky.

A good idea might be to present a “pen and paper” version of our respective spreadsheets.

surely We can put our collective heads together and provide something more substantial than SRM based pH.

Yes, obviously I know that's the answer but this calculator is not for me. Can we assume that if someone is told that batch SRM is the main input that they will make that distiction?

So in this case, what happens if I use Sinamar, which I, and others, often do?

Does this assume Wort SRM or Batch SRM?

The best calculator is the one that takes the best inputs a brewer has at his/her disposal and uses an algorithm that gets them to within the combined margin of error for all the measurement components. I think we've all made a hobby out of refinement toward that goal but it's very tough with a...

The only problem I see here Larry, is that in the effort to “ballpark” all this stuff and make it more digestible, you’re glossing over units, explanations, etc. Frankly, most people don’t really care about the nuts and bolts of the chemistry and just want a sheet that gives them outputs. This...

I just found out my 1st Generation Wii is backwards compatible with GameCube. In between Mario Kart with the kiddos, I’ve started revisiting the classics of my youth: Resident Evil, Metal Gear Solid, Splinter Cell, NBA Street, etc.

Turns out the nuts and bolts are certainly stupid simple. Getting good inputs is always the rub.

This is a tremendously good point.

This is, at least as I see it, the line in the sand. There seems to be a belief in a mythical line in the sand where decent/good beer becomes great beer when go go from applying “good enough”/“simple” methods to “better”/“more complicated” methods. Seems like total hogwash to me. Anyone can...

I am not anti-sour but have limited myself to one or 2 known brands of Belgian origin. Brown or Red Flemish sours are really my jam and I prefer Rodenbach to all others. Ommegang has some very tasty sour beers as well, including their Pale Sour, Rosetta and Brunetta, which if I remember...

Gotcha. Pardon my comment then, as I neglected to make that distinction. I don’t think the ppm vs mg/l thing is a big deal, or even a deal at all, but you know I wholeheartedly agree about the difference between source mEq and added mEq and it’s effect on pH.

So what's the issue then? I only ask because you have been banging this drum for some time and it seems to boil down to a semantic issue. Unless i'm missing something deeper. I think your beef is really the reporting of profiles in ppm, correct?

Isn’t this really just an issue of semantics? Aren’t we all calculating mg/l WRT brewing minerals and just calling it ppm as a convention? Every background calc I do for minerals is done as mg/l.

So what’s the practical application/improvement based on this? That’s what people are going to be interested and want to know.

Scrap my previous answer. I’ll separate myself from my site for a minute and say this: I’ve had good luck interfacing with people directly and using my knowledge of brewing calculations, practical experience and theoretical knowledge to help them achieve what they feel are worthwhile and...

An acceptable alternative would be to determine whether an alternative is even required. Do we really need someone running these types of experiments to tell us best practice in brewing, especially given the amount of great information out there for free? My point is not to ditch a discerning...