I have been building my water the night before. I just watched the latest Chop & Brew and Dawson Butonized his water in his mash tun. Is this advised or am I better off continuing doing it before I add the water to the mash?
Cheers!
Cheers!
When Bru'nwater recommends additions to the sparge water, I add them (everything but lactic acid) to the kettle instead.
...Then measured out our Sparge water, added Lactic Acid amt (PH control) and then started heating it...
...Again then added recommended minerals to Sparge Water...
What he means is:
He does the same
He does differently; he puts these directly into the boil kettle with all runnings.
Isn't the whole point of the water chemistry to affect the mash? If so, adding chemicals to anything post-mash has no effect.
Denny said:Nope, not necessarily. In the mash, calcium can be good for conversion and lactic acid or chalk/pickling lime for pH. But many additions (gypsum and calcium chloride, for example) are for flavor and can just as easily go into the kettle.
jonmohno said:You probably shouldnt have to add it to the kettle if you are adding it in the mash,then check you mash ph and make adjustements there from the mash and you should be good.
If you add more additons in the kettle then you could be adding too much. Alot of the suggestions for adding to the kettle are for extract brews like pale ales/ipa's and such to achieve bitterness perception or malt enhancement or a balance or unbalance of both. In my experience a little goes a long way and be carefull with salt or baking soda. I like cutting Spring with R/O water and a bit of mash ph salts adjustment.
That's interesting because I've just been adding gypsum to all my water from the start. Does it make a difference adding all additions to the water from the start vs adding to the kettle? Logically thinking I guess you'd be getting more into the wort adding straight to the kettle as none of it gets absorbed by the grain.
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