In what ways does water chemistry affect the overall quality and flavor profile of the wort?
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février 25, 2025 à 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.
