How to automatic mixing water

[golf nut]

Originally Posted by sphelps

You will however have to maintain a constant salinity in the make up container. You can either maintain a high salinity by measuring or you can maintain maximum saturation by keeping temperature consistent and always making sure some salt remains undissolved

Curious as to why you leave some undissolved?

I agree that supersaturation is the solution to an economical top off design but a number of questions have been raised and it would be interesting to understand how many of the questions are valid, usually we mix batches of salt well ahead of when we do changes, some say this is needed to allow all chemicals to mix thoroughly,can we take a cup of salt, mix and serve immediately with no adverse effects?


Liquid handling isn't rocket science, I use proportionalizer valves every day and they work fine, precipitation is another issue in premixes as I am told, which could lead to other problems, removing a known amount daily and replacing the same volume appears to be less constructive as doing larger batches fewer times... true false?

speaking of liquid handling.......http://www.wimp.com/beerscup/