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Home Brew Forums > Home Brewing Beer > General Beer Discussion > HUGE! mistake with salt additions to water what should i expect?
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Old 05-22-2010, 08:46 PM   #1
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Default 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

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Old 05-22-2010, 09:20 PM   #2
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What unit of measurement did you end up weighing it in and how much did you add? What % dilution?

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Old 05-22-2010, 09:22 PM   #3
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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.)

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Old 05-22-2010, 11:08 PM   #4
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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.

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Old 05-22-2010, 11:21 PM   #5
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Bummer. Good luck with the current brew!

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Old 05-22-2010, 11:22 PM   #6
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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.

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Old 10-01-2010, 02:04 AM   #7
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You could of had a Belgian Gose!

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Old 10-01-2010, 02:07 AM   #8
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Probably would have been a killer brine -- starter!

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Old 10-01-2010, 02:18 PM   #9
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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.

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Old 10-01-2010, 02:20 PM   #10
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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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