Smartie's Bar & Grill #68

Humans were apparently designed by Nature to eat raw bloody meat, fresh berries fruits and vegetables, and sip water from clean streams not guzzle it.

Civilization has fokked that all up.

 

No question that minerals are key to one's health.
But water is not a key source of Minerals or electrolytes.
Food is much more important and immediate source
of Electrolytes.
Sodium is an electrolyte.
As is Chloride and Potassium.
Plus Magnesium which comes care of leafy greens and whole
grains,nuts,peanut butter.
Electrolytes CANNOT be consumed by drinking water as
water lacks these important electrolytes.
Coconut Milk has Electrolytes,

 

The point isn’t RO water not providing minerals. The point is RO water will leach minerals out of your body that you got from eating your food.

 

Oh Now the leach effect.First it was that RO had a unique ability to strip
the body of minerals.One drinks water to replenish their water.
Since the body is around 83% water and the brain around 75%
Water is key for :
helping convert food to energy
removes waste
regulates body temperature
cushions joints
protects and cushions vital organs
helps carry nutrients and oxygen to the cells
composes 22 % of your bones
makes up 75% of your muscles

 

Explain how water does that.RO is a Process.
Like Vapor distillation.

 

read up on what the world Health Organization says about it.

 

Good article on the subject...

https://draxe.com/reverse-osmosis-water/

 

I am checking some of my hard to find Bottled water.
One is called - BodyArmor - a SUPERWATER.
Advertised in bold letters as Superior Hydration.
It's an Electrolyte Sports Formula.
Ingredients : Reverse Osmosis water.Potassium Bicarbonate
Calcium Chloride and Magnesium Chloride.
Now why would it include those ingredients if drinking the
water leaches it out.
It's be like Buying Beer that ends up tasting like water instead of beer.
Because some Beer lose their beer content.

 

That is what I was talking about a few posts back. Lots of bottle water is RO water with basic salts and minerals added back in. Once these are dissolved into the water, it is no longer aggressive.

 

If your tap water isn’t good to drink, buy yourself a “big berkey” gravity filter. It’s the gold standard for this type of filtration so buy once and cry once.

 

You can't have it both ways.You Insisted that RO leaches out
those key ingredients.I take it you mean During the RO process.
Afterwards the good minerals are added.
So why the big fuss.Buy RO water that has the added ingredients listed.
It'd be like asking for a Tom Collins and it's missing a key ingredient as in
the vaunted maraschino cherry.I bet Miss Smarty would scream
bloody Mary over dat one.

 

Sure, there isn’t a problem with fortified RO water, this whole conversation was about a poster that has an in home RO filter and drinks that. I use RO water often for making beer. My tap water is very good but my residual alkalinity is a bit too high. It is fine for dark beer as malted barley is acidic and the roasted and toasted malts are even more acidic. A mid range color beer I can tweak my water with calcium chloride and epsom salt. Light colored beer I dilute my tap water with RO water from those vending machines you see in grocery stores. Plus I can monkey with ratios to make a water better suited for either hop forward or malt forward beers. Depending on the style I am going for. So straight RO does have its purposes.

 

Are you purposely being obtuse. Foolie? Youve been warned about the hazards of drinking ONLY RO water. If you dont believe whats been said, then do your own research. For Pete's sake, its not that complex... its WATER.

 

Being on well water, silt and other heavy metals were present. I already take potassium and magnesium supplements (necessary at my old age ) but the bottled stuff like Dasani adds huge amounts of potassium (and other stuff) almost to a dangerous level, IMO. I actually called their customer service number to find out, after routine blood tests showed my potassium levels about 2 times higher than it should be. Stopped drinking the Dasani, and my levels went back to normal.

 

You blood work should give you a good indication of what’s going on.

 

I don't know from acidic in Home Brewing.But Hops are the
bittering agent.More grains especially roasted or dark grains
and the beer is darker.Usually Ales are darker and Lagers lighter.
By best Home brew was an Imperial Stout.Black as coal yet very
creamy head { tininest bubles } and smooth.I also used bakers chocolate
for a stout and also made a raspberry stout.Carbonated by adding
brewers sugar to a little left over wort and warmed-up then added to the
fermented beer before bottling.

 

When you are mashing your grains, you want the pH to be 5.2. Dark roasted grains will fight against alkaline water but only so much. The enzymes responsible for converting starch to sugar like a low pH as does yeast during fermentation. The first step in making a good beer is to build a proper water profile. High chloride to sulfate ratios are good for malty beers. If you are brewing a hoppy beer, higher sulfate levels are best. You aren’t changing the beer so much as you are changing how your palate perceives the flavor. God, I am a geek!

 

What about Popcorn and Potato chips.?
You forgot Potato Chips and Popcorn.

 

I spent 7 years home brewing.Usually around every 3-4 months a
batch.I never read or learned about what you seem preoccupied with.

 

Were you using extract (syrup)?

 

How did you determine the alc. content.?

 

Specific gravity. The difference between starting and final gravity.

 

So explain how You do it.
What Brewing tools and when.

 

You use a specific gravity hydrometer. You take a sample and float the hydrometer in it. Record the reading. At the end of fermentation and do it again. The difference between your first and last reading mathematically will give you ABV.

 

Unlike Moonshine which requires almost No professionalism.
being a good Home Brewer does require a few givens.
Like maintaining as close to a sterile environment as possible.
Unless one relishes skunky beer.Everything that touches the beer has to
be as free from contaminants as possible.The air in the room may not be
able to be controlled.But In a Brewery it is.
The place where a fermenter is placed has to have a very steady temp.
Yeast is very finicky.Especially Lager yeast.
In order to insure that a Beer is Fermenting a Hydrometer is used.
A reading taken after the beer has cooked and then cooled down.
That reading is charted.Another reading is taken after it is established
the beer had fermented long enough.
The different between the 2 reading will yield a number as to the weight
of the finished beer.That weight subtracted from the original Hydrometer
reading is equivalent of the alc content.It is lighter.Meaning it has produced
alcohol.