In what ways does water chemistry affect the overall quality and flavor profile of the wort?

Answers

  • February 25, 2025 at 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.

Only registered users can answer. No account? Sign up!

Sign up

Sign in

To continue log in with Google.