I was listening to the 2012 AHA water panel (again). I think Martin was the one who mentioned that calcium from the mash water combines with phosphate from the grist, precipitating calcium phosphate.
Did I get that right? Will any calcium from the mash actually make it into the fermenter? If so is there a way to estimate how much?
Thanks in advance.
Did I get that right? Will any calcium from the mash actually make it into the fermenter? If so is there a way to estimate how much?
Thanks in advance.