Made a ridiculous mistake yesterday - Brewed up a breakfast stout but forgot to add salts to the boil.
I usually pre mix my mash salts with the grain and top up in the boiler. This time I did the mash, which was spot on with the PH, but totally forgot the boil addition. With it being a stout it's probably pretty important.
I know the boats sailed in terms of doing things properly, but has anyone ever done this? I'm thinking of calculating what I need and boiling in a bit of water, cooling and adding to the fermenter. Obviously I can't fix what went on in the boil but I figure it's better than doing nothing at all.
(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!
2 posts • Page 1 of 1
I'd go with your idea of boiling them and adding but can't speak from experience sadly
Cheers and gone,