Yeah, i might just have to use the lamotte kit to figure it out. i'm trying to teach a class on water, and i wanted the starting profile of extracts to keep it detail oriented.I don't think they do but all they've removed is water. If you want to reconstitute it, RO or distilled water are best, although the ions in reasonably good tasting tap water (dechlorinate!) won't hurt it.
It will be interesting to know what the mixed extract pre fermentation PH will come in at.Yeah, i might just have to use the lamotte kit to figure it out. i'm trying to teach a class on water, and i wanted the starting profile of extracts to keep it detail oriented.
i don't really use either, but when trying to help people with water additions for extract beers, especially new englands, i'd like to know what mineral content Briess uses for their water to give people the correct mineral additions.It will be interesting to know what the mixed extract pre fermentation PH will come in at.
It's always purported that all the water chemistrys been done by the malt company with Liquid Malt extract.
Your using LME or DME Oliver?
Tricky indeed! Are you gunna use 2:1 chloride ratio anyhow? That'll increase whatever mineral ratios briess have already existing in their malt extract. I suppose if their sulphate ratio is high it may then lead to a more ballanced profile and visa versa which wouldn't be so bad?i don't really use either, but when trying to help people with water additions for extract beers, especially new englands, i'd like to know what mineral content Briess uses for their water to give people the correct mineral additions.