F Minus by Tony Carrillo for February 22, 2020

  1. Bikerjoe
    brewingbiker  almost 5 years ago

    I’ve had our water analyzed (for brewing purposes). I’ll be building a reverse osmosis system for the brewery. It’s safe enough to drink for tap water, but not suitable for beer-making. I use a program when working with my recipes that contains water profiles from around the world (well, the brewing world, anyway) that will allow me to mimic the water profile from places where my brews originate, allowing for more authentic flavors (my favorites being Munich Dunkel, for instance). It tells you which minerals and how much of them to add to whatever amount (gallons or liters) of water you are using. Pretty good software. When I lived in the country and had well water, I didn’t stress it too much -I profiled the mineral content and adjusted accordingly. Now I live in a city and well, yecch! Chlorine (alone) is unacceptable -we won’t even go from there.

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    jel354  almost 5 years ago

    Hey. Whatever sparks motivation or interest in science.

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    aikidoshi  almost 5 years ago

    Most of the craft beer in Oz tastes like rusty water these days.

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  4. Get smart shoe phone
    gopher gofer  almost 5 years ago

    they must live in our town – even after heavy filtration our tap water tastes like it was run through someone’s unwashed tennis shoes…

    i really miss spring water…

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