Home Brew Forums > Home Brewing Beer > General Beer Discussion > HUGE! mistake with salt additions to water what should i expect?
Reply
 
Thread Tools
Old 05-22-2010, 07:46 PM   #1
ekjohns
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2009
Location: IL
Posts: 1,402
Liked 22 Times on 20 Posts
Likes Given: 1

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



ekjohns is offline
 
Reply With Quote
Old 05-22-2010, 08:20 PM   #2
SC_Ryan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Santa Cruz, CA
Posts: 766
Liked 29 Times on 23 Posts
Likes Given: 7

Default

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


__________________
Oh no! Bitter beer face!!!

SC_Ryan is offline
 
Reply With Quote
Old 05-22-2010, 08:22 PM   #3
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 52 Times on 44 Posts
Likes Given: 9

Default

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.)
Beerrific is offline
 
Reply With Quote
Old 05-22-2010, 10:08 PM   #4
ekjohns
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2009
Location: IL
Posts: 1,402
Liked 22 Times on 20 Posts
Likes Given: 1

Default

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.
ekjohns is offline
 
Reply With Quote
Old 05-22-2010, 10:21 PM   #5
SC_Ryan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Santa Cruz, CA
Posts: 766
Liked 29 Times on 23 Posts
Likes Given: 7

Default

Bummer. Good luck with the current brew!
__________________
Oh no! Bitter beer face!!!
SC_Ryan is offline
 
Reply With Quote
Old 05-22-2010, 10:22 PM   #6
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 52 Times on 44 Posts
Likes Given: 9

Default

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.
Beerrific is offline
 
Reply With Quote
Old 10-01-2010, 01:04 AM   #7
kunstler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 181
Liked 3 Times on 2 Posts

Default

You could of had a Belgian Gose!
kunstler is offline
 
Reply With Quote
Old 10-01-2010, 01:07 AM   #8
Sean
Feedback Score: 0 reviews
 
Sean's Avatar
Recipes 
 
Join Date: May 2006
Location: Sandhills of NC
Posts: 1,265
Liked 9 Times on 9 Posts
Likes Given: 34

Default

Probably would have been a killer brine -- starter!
Sean is offline
 
Reply With Quote
Old 10-01-2010, 01:18 PM   #9
ekjohns
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2009
Location: IL
Posts: 1,402
Liked 22 Times on 20 Posts
Likes Given: 1

Default

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.
ekjohns is offline
 
Reply With Quote
Old 10-01-2010, 01:20 PM   #10
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville, Wisconsin
Posts: 7,545
Liked 368 Times on 299 Posts
Likes Given: 499

Default

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

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


motobrewer is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
mash out salt additions CrystallineEntity Brew Science 1 01-02-2010 06:12 PM
Mineral salt additions for a dry stout gyoder General Techniques 2 02-01-2009 02:01 PM
Brewing mistake... what to expect???? ddemaagd Beginners Beer Brewing Forum 7 07-04-2008 12:54 AM
salt additions, when and how much jammer All Grain & Partial Mash Brewing 3 05-18-2007 08:43 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS