Comments on recent excerpt on Water book:
1. Yes, this was chapter 1- Why a Book on Water, and only most of Chapter 1 at that, due to space limitations. They had wanted to use Chapter 4 or 5 which just weren't ready yet, and if taken out of context would really have had you all confused. (well, angry actually, because it would have been the same old RA equation background. We hadn't gotten to the new stuff yet.)
2. Yes, I realize my linear color model is out of date. And I have been corresponding with Kai to understand his data, as well as working with Briess malting to get more data from them. We are trying to come up with a better model. But it's tricky.
3. I like the idea of multiple authors for the Water book, but it's like herding cats.
4. Do I have a grasp of the water needs of the average homebrewer? Yes, I would like to think so. We want to be able to competently brew any style of beer we set out minds to, and be confident about our brewing water/mash/beer chemistry when we do so. Right?
Do I have a grasp of the water needs for the average commercial brewer? No, but I have been working on it. They have a source water, and they have a portfolio of beers that they need to produce consistently. They have recipes that they have inherited from previous brewmasters. They have one water treatment system that has to serve everything. And, they have the requirements to dispose of their wastewater afterwards to meet local and state laws. It has been difficult to reconcile the various brewing texts with the wildly varying practices of key benchmark breweries - some beers don't seem to fit the rules. Yes the books say 50 ppm calcium minimum for good brewing chemistry (based on pale lagers). Yes, I say that higher-colored beers need more alkalinity to balance their chemistry. There are a lot of different pieces to this puzzle, but they do somehow have to fit together into a big picture, and that is my mission in life - to figure this out. I welcome all help.
5. There is no point in writing a mediocre book - one that you folks on the forum would instantly say did not teach you anything new, or regurgitated what has been said before in other books. Same situation for the commercial brewer. For this book to work, it has to serve both audiences, and that is our goal.
Thanks for your time,