I rarely listen to these but this particular subject interests me.
I have used the trick of rescuing a sub standard beer with minerals and it worked quite well (prior to listening to this but based on recommendations on this forum).
There’s been a lot of ‘debate’ on the various forums concerning these sheets in general and Martin’s sheet in particular. The global reach discussed has positive and negative repercussions it seems. Internet forum inherent anonymity/proximity probably doesn’t help.
I never understood why Bru’n Water didn’t simply provide a solution but with Martin’s explanation it makes perfect sense. After some getting used to I find it fairly easy to use and, like Drew mentioned, it has become interesting to see what happens if I change a value.
I especially find it interesting that y’all said -/+ 20 ppm of a particular mineral was close enough/undetectable. That’s been my stumbling block with these things: in some of the color related profiles I’ve used with my (distilled) water, some of the minerals have a suggested value of 20 or less to begin with. Based on that comment, it follows that those minerals may not be required at all. To me, it’s like a recipe with a 15 lb grain bill requiring 1 oz of a specialty grain: though interesting, it’s probably undetectable in the finished product therefore most likely irrelevant. I dunno.
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