Hey all. Through the magic of beginner brewing and not having accurate markers on my kettle (looking at you bayou). I ended up with an extra gallon or so of a basic wheat beer wort. Fermenting with WL American hefeweizen.
When primary finishes I'm going to siphon off a gallon to try an experimental cucumber wheat. Knowing that cucumber plays well with salt, I'm thinking of adding just a little bit of sea salt just to the level of where you could taste it. What I'm wondering is does the addition of salinity even at this low level do anything to how my yeast will bottle carb this beer?
Thanks!
When primary finishes I'm going to siphon off a gallon to try an experimental cucumber wheat. Knowing that cucumber plays well with salt, I'm thinking of adding just a little bit of sea salt just to the level of where you could taste it. What I'm wondering is does the addition of salinity even at this low level do anything to how my yeast will bottle carb this beer?
Thanks!