so i brewed something and forgot to work on my water chemistry before add to my mash, has anyone ever tried to add the salts etc to the wort after all the extractions? I know the idea of working on the water chem has a whole involvement with enzymes other than flavors.
Are you asking if you can add CaCl2 to the boil kettle? You can. Obviously that's too late to influence mash pH, but the Ca will be available to the yeast and the Cl will influence the flavor.
Yeah I always add my salts to the boil kettle & adjust mash pH with acidulated malt if needed. Adding salts to the mash just seems like guesswork. What amount of those minerals make their way into the boil kettle versus what amount is left in the mash tun in dead space or on spent grain?
