« on: January 18, 2011, 01:02:35 PM »
I wasn't suggesting that they might dose the extract, simply that their mashes need the same salts as ours. I would think they would adjust the same way we do, with calcium salts and possibly a little acid. When they go that extra step and dry the extract, their salts all would remain in the product. It'd depend on what ratio of water/grain they use, my guess is they go low to save on the subsequent cost of water removal.