" A great deal of water treatment is aimed at the mash and sparge in AG, and I believe that to be where most benefit usually arises." -- Yeah that does make sense, since you're altering the mash pH etc.
Maybe it wouldn't be a fair experiment doing it via extract alone then, as I assume by using salts in the mash to alter the pH you're also going to be altering the flavour.
My water profile
(That's water to the rest of us!) Beer is about 95% water, so if you want to discuss water treatment, filtering etc this is the place to do it!
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