agentbud
Well-Known Member
I am used to doing full volume BIAB brewing and know how to calculate water additions that way. I may start doing some brews that will involve sparging. How is the water treatment different when doing full volume vs mash with sparge. Is it best to treat all the water first, then divide it up for mash and sparge or is the sparge water treated differently than the mash water? Specifically for salt additions as well as Ph adjustments? Any pointers are appreciated.