Tue Aug 26, 2014 7:11 am
This reminds me of something I've been wondering about as I have started to use specific elements per Palmers' EZ calc for water adjustment lately. When you add your dark roasted malts at mash out, ala Gordon Strong, do you add your chalk or baking soda at that time as well or earlier or just to sparge water or skip all together or what?
A woman drove me to drink, and I never had the courtesy to thank her-W.C. Fields
