Because we are adding ionic content to the water that increases the osmotic pressure on the plant cells which might help keep those undesirable components from leaching out of the cells.
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I could be wrong there but I thought gypsum or CaCl would lower pH in a sparge just like it would in a mash. For a few reasons I don't really need to worry about my batch sparge pH so I've never looked into it to far. Acid I know for sure will help if you need to neutralize bicarb in your sparge water.
eta: if I am wrong on salts adjust pH in the sparge I'm wondering why so many brewing water tools suggest putting anything in the sparge beyond acid.
This just in. On the AHA Forum there was a derailment causing injury to the feelings of several so called "newby brewers". Many of them were rushed to the hospital for hugs and warm milk. One gentleman was heard mumbling "Thats not why I bew IPAs. You dont know me, you dont know me"
I think that's a lot of why I prefer UK crystal malts overall. Much broader flavor.
has anyone tested this out with a lager yet?
While I will agree that my Thermpen was a money burning a hole in my pocket purchase, I love the thing. I have found all kinds of uses for it. I do not know if the other Thermoworks products do, but the Thermopens come with a certificate of calibration.