In what ways does water chemistry affect the overall quality and flavor profile of the wort?
- Este debate tiene 1 respuesta, 2 mensajes y ha sido actualizado por última vez el hace 9 meses, 3 semanas por .
Answers
-
febrero 25, 2025 a las 2:25 pm by Alberico Monicelli
Water chemistry, including mineral content and pH, influences enzyme activity and flavor extraction. A consistently milled mash from the Colloid Mill GlobeCore interacts more predictably with the water’s properties, ensuring a balanced extraction that supports the desired flavor profile in the final wort.
