Should I be treating my sparge water prior to fly sparging. I want a crisp IPA at the end of every batch. I've seen this topic elsewhere, but never a definative answer.
My base water profile is as follows:
Ca 72 ppm
Mg 24.5 ppm
Na 10 ppm
SO4 46 ppm
Cl 5 ppm
Alkalinity 260 ppm
I am treating my mash to be similar to that of Burton. I'm just not sure what to do with the sparge water. I don't want to defeat the effort of modifying my mash with brewing salts, by using an improper sparge water profile.
My base water profile is as follows:
Ca 72 ppm
Mg 24.5 ppm
Na 10 ppm
SO4 46 ppm
Cl 5 ppm
Alkalinity 260 ppm
I am treating my mash to be similar to that of Burton. I'm just not sure what to do with the sparge water. I don't want to defeat the effort of modifying my mash with brewing salts, by using an improper sparge water profile.