Lately I’ve been wondering how sodium would change my beers. I’m going to brew a Helles with 50ppm sodium and see how malty it tastes despite being fermented dry.
I usually try to add my salts in to the strike water before mashing in, and my acids in at the same time, or shortly after the start of the mash. However, I don’t think it matters all too much, in my opinion even adding water adjustments to the finished beer is better than not adding them. Of course I wouldn’t recommend waiting, because post boil additions always risk infection and oxidation issues.
Simple and well explained intro to water salts! Awesome vid
Just discovered your channel. great vids, well done!
Great! Thanks for making this video.
Congratulations for this video, always enlightening to enthusiasts in the manufacture of beers. Hugs from Brazil. 🍺😎💪🏻
Great tips!!! But I’ll try to take them with a grain of salt 🤣 surprised you had the restraint 😂 cheers 🍻
It hurt, but sometimes sacrifices must be made😅
Lately I’ve been wondering how sodium would change my beers. I’m going to brew a Helles with 50ppm sodium and see how malty it tastes despite being fermented dry.
Interesting! Yeah i'm curious how that would turn out, I say give it a shot!
Do the salts only go in mash water and only acid in the sparge water?
I usually try to add my salts in to the strike water before mashing in, and my acids in at the same time, or shortly after the start of the mash.
However, I don’t think it matters all too much, in my opinion even adding water adjustments to the finished beer is better than not adding them. Of course I wouldn’t recommend waiting, because post boil additions always risk infection and oxidation issues.
@@5minutebrewery so you don't acidify your sparge water to prevent tannins?