Palmer stated in his book that Sodium from 70 to 150ppm would increase the perception of sweetness in the beer as long as SO4 is kept low. How the experts here think about that?
I was planning to add some baking soda to get about 120ppm of Na for that purpose (all other minerals under check, low sulfate, good PH), decided to ask here before I ruin my batch
Thanks
I was planning to add some baking soda to get about 120ppm of Na for that purpose (all other minerals under check, low sulfate, good PH), decided to ask here before I ruin my batch
Thanks