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Old 07-31-2009, 06:34 PM   #1
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Default Table salt for brewing water

So,

In most of my beers, it has always seemed to me that they need some salt. I checked my water report for sodium, and I'm only at 7ppm. In brew your own, they say sodium helps bring out the sweet maltiness up until around 100 ppm at which point it becomes salty. Also, they say chloride is responsible for "fullness" of the beer, which I also feel is lacking.

What if I added enough table salt (sodium chloride) to bring the sodium to maybe 70 or 80 ppm? If I'm right, this is about 3-4 grams for a 5 gallon batch for me.

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Old 07-31-2009, 07:25 PM   #2
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A little salt can help some styles. I suggest you try this with a few pints first. If you decide it helps, make the addition with your priming sugar.

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Old 07-31-2009, 07:27 PM   #3
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i would think you want to make sure what you have is non iodized(plain) salt.

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Old 07-31-2009, 07:30 PM   #4
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I have been using kosher salt, can I assume this is the same by weight as table salt in what it adds to NA and CL?

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Old 07-31-2009, 07:39 PM   #5
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Quote:
Originally Posted by TelemarkBrew View Post
i would think you want to make sure what you have is non iodized(plain) salt.
I would never add iodized salt to anything other than an icy road.

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I have been using kosher salt, can I assume this is the same by volume as table salt in what it adds to NA and CL?
They are probably a little different. Kosher salt has a lot more surface area on its crystals. I would always weigh these things with a good scale.

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A little salt can help some styles. I suggest you try this with a few pints first. If you decide it helps, make the addition with your priming sugar.
Hm, good thinking. I'll dissolve a pinch in one of my beers tonight and see what happens.
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Old 07-31-2009, 07:50 PM   #6
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Read the brewing water chemistry section in How to Brew like 4 times before you start to mess with your water...

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Old 07-31-2009, 08:18 PM   #7
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Quote:
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Read the brewing water chemistry section in How to Brew like 4 times before you start to mess with your water...
+1
But I read it about 12 times cause I dumb.
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Old 07-31-2009, 08:37 PM   #8
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Quote:
Originally Posted by mnm129 View Post
+1
But I read it about 12 times cause I dumb.
+1 to this too and I cannot confirm on my results yet as they are still fermenting but I hope I read enough.
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Old 07-31-2009, 08:53 PM   #9
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[QUOTE=rocketman768;1463273]I would never add iodized salt to anything other than an icy road.
QUOTE]

That's a little extreme, considering a lot of people do cook with it, and the whole reason they started making iodized salt was to fight thyroid problems resulting from too little iodine in people's diets. Not to mention both are sold in the grocery store, right next to each other. Just in brewing you probably don't want the iodine, other cooking it would be fine.

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Old 07-31-2009, 10:51 PM   #10
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Canning Salt is the way to go. Pure Salt, no iodine or junk they put in it to prevent caking.

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