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-   -   HUGE! mistake with salt additions to water what should i expect? (http://www.homebrewtalk.com/f14/huge-mistake-salt-additions-water-what-should-i-expect-179108/)

ekjohns 05-22-2010 07:46 PM

HUGE! mistake with salt additions to water what should i expect?
I added some CaCl2 and some NaCl to some tap water diluted with RO water. However instead of adding it in grams my scale reset and I didnt catch it untill 15 min left in the boil. This is for a standard blue moon clone and this is my water profile now. What should I expect this to taste like. I hadded pH 5.2 to the mash as well

water profile

(Ca ppm) 189,
(Mg ppm) 2,
(Na ppm) 253,
(Cl ppm) 694,
(SO4 ppm) 34,
(CaCO3 ppm) 14

SC_Ryan 05-22-2010 08:20 PM

What unit of measurement did you end up weighing it in and how much did you add? What % dilution?

Beerrific 05-22-2010 08:22 PM

Where are you in the process? I am afraid with those levels of Na and Cl you are going to be able to taste it. (The 5.2 will add some Na as well.)

ekjohns 05-22-2010 10:08 PM

I added oz as opposed to g. Cooled it down and tasted it. It taste like a wit being served in a glass made of salt. I had no hope for it so down the drain and start over. I'm now on the Mash of 2nd batch hope this goes better.

SC_Ryan 05-22-2010 10:21 PM

Bummer. Good luck with the current brew!

Beerrific 05-22-2010 10:22 PM

Yeah, I was afraid you would be able to taste it. If you had pitched the yeast, I would have said let it go, but I think starting over was best in this instance.

I had something similar happen to me once. I added the salts for 20 gallons as opposed to 20 quarts. Luckily the salts I was adding have a fairly high threshold and beer came out drinkable.

kunstler 10-01-2010 01:04 AM

You could of had a Belgian Gose!

Sean 10-01-2010 01:07 AM

Probably would have been a killer brine -- starter!

ekjohns 10-01-2010 01:18 PM

i tasted it and man was it salty. I have never been one for salt in my beer and because i only have 1 free carboy at the time and i really wanted a hefe the worms got it.

motobrewer 10-01-2010 01:20 PM

was it really that salty? I mean, i think palmer recommends 0-250ppm....

chloride is the one that's really spiked...

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