Beer Forum

If I am building water from RO and batch sparging, do I add all the salt additions to the mash and just sparge with RO or do I need to divide the additions and add half to the mash and the other half when I add the sparge water?

I am sure everyone knows this but me.

Thanks

Add the salts needed for the right mash pH in the mash and acidify your sparge to something reasonable below 6.5. Thatll get ya close.