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Trying to get my head around this thing with brewing chemistry etc, I'm not saying it's a big deal or not, but it would be great if someone could clarify...
From a mash pH perspective, doing a full volume BIAB vs BIAB with some kind of sparging, the first approach would result in a higher mash pH than the other (same recipe and other conditions)? If so, would it be insignificant or a somewhat significant difference?
Is it something one should consider when deciding water/grist ratio when mashing, to find out which ratio suits you best, given your water profile?
I'm just thinking out loud here, not saying things really matters in the end, obviously a lot of people just brew on and get great result.
From a mash pH perspective, doing a full volume BIAB vs BIAB with some kind of sparging, the first approach would result in a higher mash pH than the other (same recipe and other conditions)? If so, would it be insignificant or a somewhat significant difference?
Is it something one should consider when deciding water/grist ratio when mashing, to find out which ratio suits you best, given your water profile?
I'm just thinking out loud here, not saying things really matters in the end, obviously a lot of people just brew on and get great result.