You'll want all your mineral additions done before adding the grains. Conversion starts immediately and may be nearly complete before you can get all the minerals added if you put the grain in first.
Interesting. And what would be the harm in that?
If the OP decides to sparge later on down the road do you adjust the sparge water if using distilled water?
What about the other minerals you need for taste? I Understand the benefits for the mash portion. Just trying to make sense. Seems like adding a gal or two distilled water would water down the mineral water of the finished product?
No guidance on how much to reduce the volume by is given.Bru'n Water v 1.18 said:If your boil kettle produces evaporation loss of more than about 10 percent of the beginning volume, you can consider entering a smaller than actual volume for the sparging water to help reduce the added mineral quantity to your water and avoid excessive mineralization to the wort.
Yes, I've seen information you've provided in the past about DMS only needing a few minutes to boil off after being boiled covered for the first half to 3/4 of the mash.
I have always boiled as gently as possible; uncovered. With my kettle and batch sizes, that yields a 15% evaporation rate.
I've been meaning to try the method of covering the kettle until the last 20 minutes, when I submerge my immersion chiller. One variable at a time...
I've yet to drink any of my brews using adjusted distilled water. I'm working on my last two kegs where I used tap water. Lab results from my tap water showed really high mineral content, like 100ppm across the board.
I'm sure that even with a 15% boil off, I will find quite the difference using Bru'n Water's suggested profiles.
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