| http://www.w3.org/ns/prov#value | - Which begs the question: I assume that water would need to be the same water as I mashed and sparged with, i.e. if it is my tap water, use that, or if it is a recipe built on distilled water plus minerals, use that....?4) Acidify my sparge water down to 5.5, which sounds like a good thing to be doing in any case...Did I miss anything?-red
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