Graeme_85.
New Member
- Joined
- Feb 17, 2022
- Messages
- 2
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- 1
Earlier this year I was told by a rep from Crisp that base malt will generally add up to approx 100ppm of bicarbonate during the mash. If this is the case then I've been overshooting all of my targets with calculated salt additions! But I'd never heard this before, has anyone heard similar? If so how have you factored this into your water?
