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.
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.