rude
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Just wondering does anyone here acidify their mash water to hit mash ph say for a kolsch
Then throw all salt additions into the kettle
I know its the reverse but then you would get all additions in the fermenter as adding salts to mash
some get left behind
Just read it somewhere on another site wondered what the go is for this theory
Then throw all salt additions into the kettle
I know its the reverse but then you would get all additions in the fermenter as adding salts to mash
some get left behind
Just read it somewhere on another site wondered what the go is for this theory