When treating water for desired mineral levels, is it best to treat the mash liquor, the sparge liquor, or even directly in the boil?
My understanding was that mineral levels are important for the mash, which would mean the boil is too late to treat. Teating the mash directly would work, but in the case of "burtonizing" liquor, would it not add perhaps too much to the relatively low volume of mash liquor?
I currently treat both mash and sparge liquor with different minerals and acids, but I wonder if this is the best practice.
My understanding was that mineral levels are important for the mash, which would mean the boil is too late to treat. Teating the mash directly would work, but in the case of "burtonizing" liquor, would it not add perhaps too much to the relatively low volume of mash liquor?
I currently treat both mash and sparge liquor with different minerals and acids, but I wonder if this is the best practice.
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