herbaljoe wrote:I've heard Jamil and/or John Palmer mention it a couple times. I'll try to figure out which podcast it was. Best guess is one of the water-ganza Brew Strong shows.
This would be dependant on the extract producer and what there water profile is. If they are using highly refined water or distilled to produce the extract then this is not the case, as the reason for Jamil/Palmer saying that was that the mineral comes from them mashing with their water and that mineral concentration remaining after the extract concentration processes.
