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  1. D

    How Important is Sodium Level?

    For an IPA or red ale, is the (Bru'n Water) recommended sodium level of 10-15 ppm just a rough guideline? AJ calls these the "stylistic ions," so I'm guessing that as long as I hit my mash pH, I might not be able to taste the difference between Na at 10-15 ppm versus 25-30 ppm.
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