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Old 01-15-2010, 03:22 AM   #11
Mr. Mojo Rising
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Feb 2007
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My grandpa used to add salt to his beer and said it made it taste better. Baking Soda increases alkalinity AND adds salt. Maybe there is something to it. Grandpa drank a lot of beer!

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Old 01-15-2010, 04:01 PM   #12
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Table salt will reduce the bitterness of the beer. This is a big part of what salt does in cooking. For a fun experiment, taste some tonic water, then lick a bunch of salt and re-taste the tonic water. With enough salt you can totally negate the bitterness of the quinine and then you'll realize just how much sugar is in the tonic water.
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Old 08-04-2015, 10:32 PM   #13
May 2013
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Has anyone else tried to add salts post fermentation?

The reason I'm asking is that I'm in a bit of a hurry (not good) to serve a keg of IPA. It was supposed to be very bitter, but tasting it one day prior to start of CC it's too bitter, or, to CaSo4-ish to be more correct. I don't know what the hell happened there. I checked my scale with a coin and it's right on. It's not much, but a little, which is to much..

I've added CaCl and CaSo4 to glasses of beer to see what happens, and a lot happens. So I guess the same will happen in a keg if I scale the addition correctly. But I've never blended CaCl and CaSo4.

I want to add CaCl to "remove" some of that dryness/bitterness/asringency the CaSo4 has given the beer. If I do it, can I **** up badly with the added Calcium?

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Old 08-05-2015, 03:14 PM   #14
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Feb 2011
Carmel, IN
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Originally Posted by Smellyglove View Post

I want to add CaCl to "remove" some of that dryness/bitterness/asringency the CaSo4 has given the beer. If I do it, can I **** up badly with the added Calcium?
I don't expect that adding CaCl is going to substantially improve the perceptions in that beer. Adjusting the ratio does not do that. If the water already had a lot of sulfate in it, adding more chloride is more likely to just create minerally flavor and not maltiness.
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Old 08-05-2015, 06:39 PM   #15
Aug 2010
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Adding chloride will sweeten the beer. This may improve its overall desirability. Try adding chloride as either the sodium or calcium salts and go with whichever is best. What have you got to lose?

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Old 08-05-2015, 06:52 PM   #16
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I see people do this all the time, with a variety of beers but they are usually BMC drinkers.

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