Kaiser
Well-Known Member
This is in continuation of an off-topic discussion that was started in this tread (https://www.homebrewtalk.com/f128/side-side-water-modification-test-139577). The last post is here: https://www.homebrewtalk.com/f128/side-side-water-modification-test-139577/#post1718157
Im not sure if that will always work that well. The roasted grains will pull down your wort pH and you may end up with a boil wort pH that is too low for good protein coagulation and hop utilization. I believe that, if they are necessary, the salts are needed one way or the other.
Kai
If you don't have alkaline enough water for dark brews, would there be a benefit to adding the dark roasted grains in Stouts/Porters toward the end of the mash?
Im not sure if that will always work that well. The roasted grains will pull down your wort pH and you may end up with a boil wort pH that is too low for good protein coagulation and hop utilization. I believe that, if they are necessary, the salts are needed one way or the other.
Kai