In_Vino_Veritas
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- Apr 7, 2013
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So I've been using the online EZ Water Calculator tool http://www.ezwatercalculator.com/. The tool uses inputs such as: distilled water volume, additional water source (with water profile entry), grain bill and, salt and other additions. I logically get this working with full volumes such as batch or BIAB; you're creating the right environment for sugar extraction. However, with fly sparging the mash environment is not constant. Each new column of water, additional rest step/s (protein for example) or sparging itself changes the water profile mixture.
What do you guys do? Am I over thinking it? I take my total process volume with my grain bill and adjust using distilled water to dilute and other additives to get the water profile where it needs to be? Or do I take my rest volume and set the profile to that.
I how my description makes sense, otherwise I'll try explaining again.
What do you guys do? Am I over thinking it? I take my total process volume with my grain bill and adjust using distilled water to dilute and other additives to get the water profile where it needs to be? Or do I take my rest volume and set the profile to that.
I how my description makes sense, otherwise I'll try explaining again.
