Water Treatment

[LEOPARDA]

The following question might seem silly, but the more I learn, the more questions I have. What's your process for adjusting your water?
I usually do my calculations with the water calculator and select the option to add the salts only during the mash. This way, I add all the salts to my mash water, and I only adjust the pH of the sparge water.

However, I noticed that whether or not I select this option doesn't change the salt concentration or the pH of the mash. Expanding the "mash water before dough in" section, I realized that the concentration of my salts during the mash is actually much higher! (I'm not sure if this explains why the acid addition calculations from the calculator always give me a higher amount; that is, I always have to add less acid than calculated, otherwise the pH drops too low.
Now, I don't know if it's best to add the salts to all my water in the HLT, or separate the additions, one part to the mash and the other part to the kettle. This leads me to wonder, is the concentration of the ions only important in the mash or also in the final wort before fermentation?

I also don't quite understand why BrunWater's acid estimate is always lower than what the Brewers Friend calculator indicates.)

 

[Yooper]

The following question might seem silly, but the more I learn, the more questions I have. What's your process for adjusting your water?
I usually do my calculations with the water calculator and select the option to add the salts only during the mash. This way, I add all the salts to my mash water, and I only adjust the pH of the sparge water.

However, I noticed that whether or not I select this option doesn't change the salt concentration or the pH of the mash. Expanding the "mash water before dough in" section, I realized that the concentration of my salts during the mash is actually much higher! (I'm not sure if this explains why the acid addition calculations from the calculator always give me a higher amount; that is, I always have to add less acid than calculated, otherwise the pH drops too low.
Now, I don't know if it's best to add the salts to all my water in the HLT, or separate the additions, one part to the mash and the other part to the kettle. This leads me to wonder, is the concentration of the ions only important in the mash or also in the final wort before fermentation?

I also don't quite understand why BrunWater's acid estimate is always lower than what the Brewers Friend calculator indicates.)

Think of salts as "seasoning", not for pH control although many salts do impact the mash pH (and wort pH) slightly.
Acid is generally what is used to lower pH in brewing.

You do care about the pH of the wort, as it should drop during the boil but the yeast will adjust the pH on their own as well. Of course, dropping the pH too low with additions will usually affect the flavor of the finished beer with a tartness.

If you use the water calculator and add salts only to the mash, you should get a good prediction of the mash pH if you check the box. But if you are sparging and aren't adding alkalinity, you can add the salts to all of the water if that's easier.

 

[Donoroto]

The ions in the mash are what is important, as is the pH of the sparge.

The ions interact with the grain (and yeast, later) so you want them there. Sparge pH is inly a problem if it is too high - but most waters have a very low buffering capacity, meaning pH is not resistant to change.

In my 5 gallon batches, I start with 8 gallons, add salts and acid (sometimes) to the whole volume, then draw off 2 gallons for the sparge. That works for me, but your method is fine as well.

 

[BarbarianBrewer]

I usually do my calculations with the water calculator and select the option to add the salts only during the mash. This way, I add all the salts to my mash water, and I only adjust the pH of the sparge water.

This is exactly what I do. I acidify both the strike and sparge water but only add minerals to the strike water. I link to the mash calculator and add my acids and minerals there. That does change mineral & pH levels. I've never opened the "Mash Water Report Before Dough-In" section, so I can't help you there.