« on: October 20, 2013, 05:48:27 PM »
Just got done reading the Brewers Publication "Water" hoping to enlighten me on this question. Couldn't extract the answer. Mash salts I well understand. Calcium 50 - 100ppm, perhaps 85ppm is best target for most my beers using my hard water pH 7.8. Acidify the sparge to <5.8. Any benefit to adding sparge salts or kettle salts? Perhaps only if you use RO water or have really soft water? I have the impression, in my beers, either sparge salts or kettle salts just make the beer taste minerally. Don't think it adds any flavor benefit to my hard water. So mash salts only for the hard water brewer? RO / soft water then add kettle salts? Is this the conventional wisdom to date?