Where to add salts in the mash.

[barry44]

Hi all,

I've recently started all grain brewing and from the start I've treated my water to suit the pale ale profile on bru n water.

I've been adding all of the mash additions to the mash water at room temp and heating it up prior to doughing in.

Reading some of the posts, I notice that people add the salts directly to the grains and then dough in to the warmer water.

What is your own method to doing it and why do you do it like that?

[mozza]

Everything I've read says to add to the grist and then dough in. Personally I heat the strike water, add to MT to pre-heat during which I add the salts and stir and leave for a couple of minutes to heat up

[Matt12398]

I've always added the salts to the grains but recently I read something that suggested that this doesn't give an even dispersion throughout the mash. The recommendation was to add a small amount of water to the salts and mix them before adding to the mash and mixing further.