Dunno if this means anything?
I vortexed DW through the centre of 3 microwave magnetron magnets using those
clear plastic water bottles, 4 x clockwise and 4 x anticlockwise, prior to
making my EIS for several batches, then 6 x c/wise and 6 x a/cw for several
more and have to say I noticed nothing different on the face of it.
I wanted to measure pH prior to magnetising, after magnetising, immediately
upon cessation of the brewing process and then again after the EIS had been in
storage for a while, and making comparisons over all those batches with
ordinary batches, but could not find a successful way of doing so with any form
of meaningful accuracy, considering I only have a kitchen cupboard to work with
<g>.
I know on ordinary batches the pH is high immediately upon cessation of brewing
process, and then drops to just above base 7 after it's been in storage for a
while cos I had a couple of samples tested for pH a while back. It's bugs me
that I haven't got suitable equipment to do something meaningful with, but
nevermind, that's the extent of my scientific analysis.
N.
Date: Tue, 15 May 2012 01:37:26 -0700
From: aubuchon.da...@gmail.com
To: silver-list@eskimo.com
Subject: CS>brewing using magnets
So I just did an experiment where I apparently could dissolve triple the the
amount of sodium bicarbonate and ascorbic acid in distilled water due to the
addition of taping strong negative pole magnets to the side of the cup for 2
days prior to adding chemicals, and during the addition as well. I am quite
surprised.
One wonders if there would be any advantagous effects to magnetized water
before, as well as during, brewing CS?
David
