Hi all,
I see alot of recipes (in BYO mag in particular) which call for using RO water.
They often start with short sentence "RO water used for this recipe". Thats it about water treatment for recipe.
My question is: should I treat RO water in any way to clone the recipe (once again recipe tells nothing about it) and if yes - then is there any "generic routine" for it?
Or is it enough just simply use RO water as it is, meaning that all the ions and minerals will be finally picked up during mash from the grist?
Thanks in advance!
I see alot of recipes (in BYO mag in particular) which call for using RO water.
They often start with short sentence "RO water used for this recipe". Thats it about water treatment for recipe.
My question is: should I treat RO water in any way to clone the recipe (once again recipe tells nothing about it) and if yes - then is there any "generic routine" for it?
Or is it enough just simply use RO water as it is, meaning that all the ions and minerals will be finally picked up during mash from the grist?
Thanks in advance!