Oneflewover
Landlord.
That's really good advice, but my reading of this thread is that you've overreacted a bit. having been around here for a while I'd say you're having a pop at a guy who knows his onions
Quick sanity check on recipe - just heading to shop to get the stuff
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Oneflewover
Landlord.
Dunno. Good luck finding out 
Your complete post above didn't show past 'unless you have a well' when I looked on the pc. I can see it all ok when looking on my phone. No need to throw your toys out of the pramHere you go, I'll repeat it for you.
I'm pretty sure everyones water comes from a reservoir (correct me if I'm wrong), unless you have a well?. Mash PH should be between 5.2-5.5 to get the best conversion & no harsh tannins, dry hopping has nothing whatsoever to do with mash PH. Also, when you say pure, what does that mean? aunsure....
I can't reply to the post I'd like to as it looks like its already been removed.
Interesting that you think you know me so well after reading a few posts in this thread.
Shame you don't seem to want to discuss the subject in a grown up way or have anyone question your wisdom as maybe we could all learn something.
Here you go, I'll repeat it for you.
I'm pretty sure everyones water comes from a reservoir (correct me if I'm wrong), unless you have a well?
I hate to correct you but when you say "everyone's water comes from a reservoir" isnt actually correct.
There are a number of sources of where untreated water can come from. Surface water (big reservoirs) ground water (bore holes) tidal (tidal fresh water rivers) and springs.
Once collected it is treated and distributed. Which can again, come to your home in a number of ways.
And yes, some people, and villages still do have private water supplies and it is still a well known practise to this day. Particularly in areas of low population and difficult geography that makes it cost prohibitive for a water company to feed.
You can thank me later.
Myqul removed the offending posts and Dull Boy wont be telling anyone else to **** off as he is taking a long break from the forum.
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Thanks guys.
As Slid would say it's just about brewing beer no need for hostility! 
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Interestingly, in the latest Brulosophy podcast (extolled by the late great Dull Boy in one of his deleted posts), Marshall says that based on experiment results he doesn't think mash pH is as important as mineral composition of the water, and that he didn't experience any tannin extraction etc in a high mash pH beer
Its a Q&A episode & the relevant question is at approx 22:40 minutes in:-
https://soundcloud.com/brulosophy/episode-066-live-qa-with-marshall-schott
Details of the high mash pH experiment they did are here:
http://brulosophy.com/2017/07/24/wa...e-impact-of-high-mash-ph-exbeeriment-results/
Its a Q&A episode & the relevant question is at approx 22:40 minutes in:-
https://soundcloud.com/brulosophy/episode-066-live-qa-with-marshall-schott
Details of the high mash pH experiment they did are here:
http://brulosophy.com/2017/07/24/wa...e-impact-of-high-mash-ph-exbeeriment-results/
Mungri
Landlord.
I think he should join one of the pointless argument forums. There are plenty of them about.
Glad ours isn't one of them.
Glad ours isn't one of them.
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