Charst
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Hi Im just really getting into water adjustments and thought i was calculating everything ok with my software but while listening to the BN podcast on water John Palmer mentions multiplying your salt amounts by the total volume of water you use. I had just assumed like every other ingredient in beer I would be calculating to my final volume. Being i brew in a bag and follow the BIAB water volume excel sheet I've on average been adding nearly half of what i should have been adding.
So with this in mind then, won't the total salt in your final beer really depend on your process, and how much water you use?
If this is true, just as id want to know the range of IBU's in an English IPA, wouldn't I want to know the range of salts in the final beer to match the style?
cheers
http://www.howtobrew.com/section3/chapter15-4.html
So with this in mind then, won't the total salt in your final beer really depend on your process, and how much water you use?
If this is true, just as id want to know the range of IBU's in an English IPA, wouldn't I want to know the range of salts in the final beer to match the style?
cheers
http://www.howtobrew.com/section3/chapter15-4.html