Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Brew Science > Should I bother adjusting for Sodium & Magnesium?
Reply
 
LinkBack Thread Tools
Old 08-17-2013, 01:54 PM   #1
seanppp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 237
Liked 8 Times on 8 Posts
Likes Given: 2

Default Should I bother adjusting for Sodium & Magnesium?

To come very close to achieving my Pale Ale profile on Bru'n water is pretty easy. However I need to use some distilled water and two extra types of salts to dial in the Sodium and Magnesium perfectly.

As it is, my Magnesium is 11 (instead of 18) and my sodium is 41 (instead of 25).

Do you think it would be beneficial to my beer to adjust those values or am I close enough without any real change to my beer?

Thanks!

__________________
seanppp is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2013, 08:25 PM   #2
grathan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Albany, NY
Posts: 1,779
Liked 106 Times on 79 Posts
Likes Given: 56

Default

I don't think you'll notice. I've put 3x that amount of magnesium and not quite sure what it added.

__________________
grathan is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2013, 06:07 PM   #3
ajdelange
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,963
Liked 591 Times on 488 Posts
Likes Given: 16

Default

You don't even need to 'dial in' a profile. Just add some calcium chloride and gypsum to so RO or DI water (about a half tsp of each) and you will make a fine pale ale. However, you can probably improve on that ale by tweaking the amounts of calcium chloride and gypsum added. How much to tweak has to be determined by experiment but the happy news is that you can get a fair idea as to what sort of adjustments to make by adding the salts to and tasting the finished beer.

Notice that nothing has been said about sodium and magnesium ions. They are usually, but not universally, thought of as, at best, 'don't care' ions. Some people like the flavors they lend and to determine wheher they are a plus or minus for yoy you will again have to experiment.

__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2013, 07:17 PM   #4
kal
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
kal's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Ottawa, Canada
Posts: 2,123
Liked 207 Times on 141 Posts
Likes Given: 6

Default

IMHO, you want to keep Sodium low. 41 is close enough to 25 that I wouldn't worry about it.

You can bump up your Magnesium slighly by adding more Epsom Salt (MgSO4) but only if your SO4 level is not overly high (say below 250). Anywhere from 250-350 would be good. If your SO4 level's already getting up there I'd leave Mg as is.

Kal

kal is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Where can I buy Magnesium Chloride? ASantiago Brew Science 8 02-08-2012 01:41 AM
Are sodium bicarbonate and sodium carbonate the same thing? are they washing sodas? letsbrew Equipment/Sanitation 3 10-15-2011 12:54 PM
magnesium problems..... tchuklobrau Hops Growing 1 06-19-2011 04:11 AM
Magnesium in water supply Sithdad Brew Science 7 06-13-2011 07:28 AM
Magnesium and Adjuncts VikeMan Brew Science 2 02-22-2011 01:56 PM