Could someone please just check over this?

[yashicamat]

Evening all,

I've just plugged all my figures back in Graham's water calculator to double check my figures before brewday tomorrow. The only thing I don't have a figure for is carbonate anions, but I have everything else (total alkalinity, hardness etc. etc. - using the UU report).

Here's a printscreen of the calculator with everything plugged in. I was wondering if someone who knew their anions from their onions could just see if this looks about right? Just looking about on here my apparent gypsum additions seem a bit high.

I've only got sodium chloride (salt), calcium sulphate (gypsum) and CRS though as salts to add.

Cheers.

[yashicamat]

Cheers Chris. I'll give that a whirl tomorrow.

[yashicamat]

Cheers for the advice Chris, worked a treat. Very early days I know, but a hydro sample from Saturday's brew (down to 1010 now from 1039) tastes noticeably better . . . the flavours are more defined, if that makes sense. There is also a slight dryness to the aftertaste which was definately what I was looking for, can't wait for this one to be ready!

[yashicamat]

Good stuff.

Don't forget if you are making a stout, porter or mild, with the alkalinity of your water you wont need to make any adjustments.

Yep cheers. I forget who said it (might have been Daab) but someone mentioned one of the best ways to give an intitial indication of alkalinity is if there is a difference in the quality of dark beers (porters, stouts etc.) compared to pale ales. My recent (disaster) porter tasted absolutely fantastic!

[edit1now]

Deutsche Alkoholgebundene Abhängigkeiter Bund
(league of German alcohol addicts - made that up)
Dortmunder Allgemeine Aktienbrauerei
(added a General in the middle)
How about DWEB?
(Doof wie eine Bürste)
Take two babelfish washed down with beer and come back in the morning if you don't feel better.

[yashicamat]

Take a close look at the avatar

Doh. Using the search facility I no longer have my head wrapped up in wool.