Recent content by antisoshal

His most popular and well known product was indeed a porter, but my understanding of his brewing techniques leads me to believe I wont be emulating the exact recipe even if I had it. English porters of his day were typically aged up to 18 months and "infected" with Brett as a result. He did make...

I also notice in the above translation you made to modern chemical salt nomenclature, you ignored the silica, alumina and iron components. Can these not be translated?

So here is the individual analysis for the spring that was closes to the final production brewery (The original brewery was closer to another thats actually 5 springs in a group). Using your math I took the grains per gallon and multiplied by 64.8 to get mg/G then divided by 3.785 to get mg/L...

This is why I asked for an expert. This is important info. Maybe what I will do is make a spreadsheet page for each of the 8 springs individually. I think maybe I will just use the one that was closes to the largest phase of brewing as I know it was used. So what happens if you mix different...

This is an excerpt from The History Of Chicago published 1883

I have all the raw numbers at home in a spreadsheet so I will try that pathway when I get home and post results. I also think that by making an average, I may have elevated the overall alkalinity because most of the springs had one or more component lower than others, but by averaging them I may...

Yup. but things made food grade are generally also made in larger quantities and sold cheaper than reagents at online chemical sources.

Is there any place where I can get all of those different salts other than a chemical supply house? They tend to charge an insane amount for lab grade reagents.

Thats the math I did, but I used a few more decimal points. =8)

It seems to be a pretty standard format for analyzing "therapeutic" mineral springs. One set of values I have is from an entire book of analysis of mineral springs and there are several hundred from across the country. I honestly wondered myself how they got some of the readings. Everything was...

Yeah I'm almost positive they diluted it at the very least, but I have positive confirmation they bought the water from some springs to augment the supply from the spring they were next to. Interestingly, one of the springs was used to make soda in the 20th century and they definitely just used...

The following is a weighted mean/average of all of the springs that were in use when this brewery operated. I say weighted because in some cases the measurement wasnt made for a certain spring, but all the others had a significant amount, so I assumed that spring would be similar. Chloride of...

Disclaimer: I've done very little water chemistry myself as our municipal water is pretty good and is used out of the tap by dozens of breweries already. That said, Im opening a small "boutique" brewery where a reasonably well known historic brewery operated in the the late 1800's. They bragged...

Okay, so I took out the poppets in both connectors and posts. Now the cleaning cycle runs but it drains out to fast and the water never gets over the screen at the bottom.

Every meeting is a beer share! In general we have 15 or more home brews each meeting. If someone doesnt have anything new to bring, most of us will bring something from our "cellar" that others might not have tried. A few of the more prolific and/or scientific bring in experiments where they...