peebee
Out of Control
"RA"? I get the impression it's now much maligned and discredited? But John Palmer (author of "Water: A Comprehensive Guide for Brewers") still talks about it. I get the impression he's updated the original meaning to be a little less "abstract"?
It's a term for Brewers only, but how is that "3.5" calculated? It isn't a constant because it's a value created from "Mash Ration and Crush"; "Crush" obviously means grain crush (in what ... mm?), but what's the "Ratio"; grain and water? ... ?
Mr Palmer still rabbits about "Hardness", probably so as not to upset the people that still believe "Hardness" is a vital parameter in brewing. I don't care who I upset, we do not need "Hardness" and I'll blame Mr Palmer for perpetuating the idea in peoples' heads that "Hardness" is a vital parameter in brewing.
Anyway, less of that, I want to play about with this "RA" stuff, so, how is that "3.5" (mentioned above) arrived at, and how is "Magnesium also reacts, but about half as much" arrived at (the "half" bit)?
![1721996345630.png 1721996345630.png](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/100/100261-1721996345630.png)
It's a term for Brewers only, but how is that "3.5" calculated? It isn't a constant because it's a value created from "Mash Ration and Crush"; "Crush" obviously means grain crush (in what ... mm?), but what's the "Ratio"; grain and water? ... ?
Mr Palmer still rabbits about "Hardness", probably so as not to upset the people that still believe "Hardness" is a vital parameter in brewing. I don't care who I upset, we do not need "Hardness" and I'll blame Mr Palmer for perpetuating the idea in peoples' heads that "Hardness" is a vital parameter in brewing.
Anyway, less of that, I want to play about with this "RA" stuff, so, how is that "3.5" (mentioned above) arrived at, and how is "Magnesium also reacts, but about half as much" arrived at (the "half" bit)?