Now that I'm moved to a new house, I find my water supply is variable, from soft to hard due to mixing that goes on from three different sources. So I just bought some distilled water and have worked on the mash water only with TH's spreadsheet(thanks, BTW) to get the water where I want it.
But I only treated the mash water, mixing a little of the de-chlorinated tap water back in to get a mash and CL:SO4 ratio I am happy with.
My question is, for batch sparges, does not having certain ions in the sparge water have much of an impact on how much of the sugars are washed out, and/or astringincy?
Thanks
Rich
But I only treated the mash water, mixing a little of the de-chlorinated tap water back in to get a mash and CL:SO4 ratio I am happy with.
My question is, for batch sparges, does not having certain ions in the sparge water have much of an impact on how much of the sugars are washed out, and/or astringincy?
Thanks
Rich