I've read thru some of the topics involving water treatment (as well as chapters in home brewing books) and I still have a question about mineral content in brewing water.
I have a well and ion exchange type water softener. I assume that there is some amount of sodium in my tap water but it and the beers i've made using it do not taste salty. I use pH 5.2 buffer in my mash and sparge water and Wyeast yeast nutrient in every starter and boil. Assuming that my mash water has little or no Ca++ or Mg++ do I need to be concerned about the effect of this on enzyme activity during the mash and on yeast health? If so, how much of what would be appropriate to add?
Thanx
I have a well and ion exchange type water softener. I assume that there is some amount of sodium in my tap water but it and the beers i've made using it do not taste salty. I use pH 5.2 buffer in my mash and sparge water and Wyeast yeast nutrient in every starter and boil. Assuming that my mash water has little or no Ca++ or Mg++ do I need to be concerned about the effect of this on enzyme activity during the mash and on yeast health? If so, how much of what would be appropriate to add?
Thanx