In what ways does water chemistry affect the overall quality and flavor profile of the wort?
Asked: Fevereiro 25, 2025 às 2:14 pm by Amanda Moore
- Este tópico contém 1 resposta, 2 utilizadores e foi actualizado pela última vez há 3 meses, 2 semanas por Alberico Monicelli.
Answers
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Fevereiro 25, 2025 às 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.
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