Hello, new guy on here. I was wondering if someone could help me with some questions I had about the new water chemistry book. It is a great read and very informative and well worth the money by the way. 1) The Buffering Capacity graphs created by deLange- The two graphs show the buffering capacity from -20 to -100 mEq/pHkg and -25 to -150 mEq/pHkg. Is the buffering capacity more at -100 and -150 or on the other end of -25 and -20. 2) Palmer gives some great examples to work thru in chapter 7. Earlier in the book he introduces the concept of Z Alk and Z RA but from what I can tell in the examples, Kolbach's RA is used. When we are figuring out our own water would it be better to use the Z Alk and Z RA? 3) With regards to checking mash pH deLange shows that time is definitely a factor. When should the mash pH be checked ( 30 minutes after adding the grains for example) and is their enough time to make an adjustment at that point? Or do you make changes to the next time you brew the same recipe and try to dial it in over successive attempts? Thanks in advance for the help and again, this is really a book that should be in every brewer's library.