Iggles
Member
Hi everyone,
My question is whether it is recommended to adjust the water mineral profile for boiling off proportionally large volumes during brew day, for example when brewing small batches? And if so, which minerals would you adjust?
As an example, if you are targeting a 1-gallon fermenter volume (including trub) and lose 0.7 gallon from boiling off, this would mean the initial 150 ppm SO4 becomes 255 ppm. In a 5-gallon setup, it changes only to 171 ppm. I am mostly thinking about Na, Cl and SO4 as the situation with other minerals seems to be more complicated (Mg originating mostly from the grains, HCO3 and Ca being partially lost to precipitation).
Any feedback is much appreciated!
My question is whether it is recommended to adjust the water mineral profile for boiling off proportionally large volumes during brew day, for example when brewing small batches? And if so, which minerals would you adjust?
As an example, if you are targeting a 1-gallon fermenter volume (including trub) and lose 0.7 gallon from boiling off, this would mean the initial 150 ppm SO4 becomes 255 ppm. In a 5-gallon setup, it changes only to 171 ppm. I am mostly thinking about Na, Cl and SO4 as the situation with other minerals seems to be more complicated (Mg originating mostly from the grains, HCO3 and Ca being partially lost to precipitation).
Any feedback is much appreciated!