Where in the brewing process is water chemistry the most important? Is the mash, sparge or boil?
At present I am using a 2 kettle system similar to this so water treatment of the sparge water isn't possible. I will be getting an RO system soon and will then be able to treat the initial strike water for the mash. If I don't treat the sparge water, but use it from my house softener and filter I will get a different water chemistry in the boil kettle that is partially RO and partially softened water (250 ppm dissolved solids, high in sodium). Where does the water chemistry have it's greatest effect?
I guess that my real question is whether I should continue with the two kettles, or plan an upgrade to a 3 kettle system?
At present I am using a 2 kettle system similar to this so water treatment of the sparge water isn't possible. I will be getting an RO system soon and will then be able to treat the initial strike water for the mash. If I don't treat the sparge water, but use it from my house softener and filter I will get a different water chemistry in the boil kettle that is partially RO and partially softened water (250 ppm dissolved solids, high in sodium). Where does the water chemistry have it's greatest effect?
I guess that my real question is whether I should continue with the two kettles, or plan an upgrade to a 3 kettle system?