I can understand that, especially , responses get shorter and less detailed as you go on. I usually like to make my answers blunt and to the point because of it, no need to ramble on for paragraphs on end. Saying that i could always not comment at all, but what would be the point of posting on here. But yes i can see your side of view (and probabaly everyone elses) Heck, SWMBO has even said to me 'wow that looks rough'
when im correcting someones comments, when i look at it it seems rather mild. I guess it shows
why im a Network Engineer and not a Author.
Time to find a cave i think.
Oh, Warren. I understand where mje is coming from RE experience with the water but the water profile i was woriking it off, all minerals where less than <5ppm so i think the theorising i was doing was substansiated. Then again people dont mind firing off comments when they are unsubstansiated so maybe i shoudlnt have bothered to go to the trouble of using a nomograph and actually calculating these figures to confirm my assumptions.
Heck, you're happy to pull me up and ask for an explanation when i dont. Then again ive only been brewing 6 out of your 12 years so i could potentially know only 1/2 of what you do.
Then again im probabaly reading all of the wrong books and online references. Back to my Coopers Can and Brewcraft Manual.
*coasts his beer on "designing great beers". :lol:
So out of all of this. Pumpy, whats the flavour/mouthfeel like with the Ca and SO4 content? Drying? Are the hops ok? Still havn't got an answer to wether or not its ok to push the SO4 figures this high with a Pilsner yet.
Cheers