Kaiser
Well-Known Member
I'm not saying that you shouldn't add minerals to the mash I'm just saying that the effect of minerals in the mash is overstated (especially at the temps that we mash at) and that many brewers think that you can't mash with distilled water.
Interesting that your efficiency suddenly jumped when you added minerals. Was this the only thing you changed? Do you measure mash pH? Because the pH of the water itself doesn't matter much for mash pH.
Kai
Interesting that your efficiency suddenly jumped when you added minerals. Was this the only thing you changed? Do you measure mash pH? Because the pH of the water itself doesn't matter much for mash pH.
Kai