Originally Posted by mcm114
Has anyone seen a published water profile from any of the extract makers? I'd be kinda curious to know what baseline we're working with.
I'm not sure it's too important. For DME there is no water content so nothing to contribute. For LME there is still very little water compared to final volume. The big issues for water are 1) getting good results from your mash, and 2) getting good balance in the wort between "malty" and "hoppy". These later two are purported to be directly related to Sulfates and Chlorides. Professor Bamforth at UC Davis disputes this relationship Read Here
and says there is no evidence to support it, particularly when you look at historic brewing water profiles (before the days of treatment).
In any case, extracts supply the necessary nutrients and minerals for making beer so very little, it any, water treatment is necessary....I would caveat that with saying chlorine and chloramine should be elminated or reduced as far as possible.
Something is always fermenting
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