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re: Homebrewing Thread: Volume II
Posted on 2/8/19 at 8:44 am to BottomlandBrew
Posted on 2/8/19 at 8:44 am to BottomlandBrew
So if I mashed with 4 gal and sparged with 3.5-4 I would have 7.5-8gal pre boil. After an hour boil plus loss of .5 gal to proteins, hop, etc that would leave me with 5.5 to 6gal going into the carboy. Sounds reasonable? The water calculator you linked has several variables that I can't account for so I am really just looking for a rough estimate.
Do water chemistry adjustments need to be made before mashing or would I adjust before the boil?
Do water chemistry adjustments need to be made before mashing or would I adjust before the boil?
1
Posted on 2/8/19 at 9:11 am to puffulufogous
quote:
Do water chemistry adjustments need to be made before mashing or would I adjust before the boil?
Quite often, both. There are two reasons to add salts to your water. One is to adjust mash pH and these you add to the mash. The other reason is for flavor and you make these additions to the boil.
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