I brewed a 5gal batch of Grodzisz and was trying to emulate the water profile which is calcium122ppm, magnesium 29ppm, sodium 30ppm, sulfate 173ppm, chloride 81ppm I accidentally added baking soda instead of calcium chloride which brought my sodium level up to 80ppm which threw off the entire balance so I had to lower the ph using 15ml of lactic acid. This wouldn't have been a problem if I added my mineral before mashing in I could have just dumped the water and started over. Should I just dump the beer and start over or will that much sodium have no effect?
I hope I didn't ruin this batch
- Thread starter adixon3
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I brewed a 5gal batch of Grodzisz and was trying to emulate the water profile which is calcium122ppm, magnesium 29ppm, sodium 30ppm, sulfate 173ppm, chloride 81ppm I accidentally added baking soda instead of calcium chloride which brought my sodium level up to 80ppm which threw off the entire balance so I had to lower the ph using 15ml of lactic acid. This wouldn't have been a problem if I added my mineral before mashing in I could have just dumped the water and started over. Should I just dump the beer and start over or will that much sodium have no effect?Don't worry, you did not ruin the beer. The sodium content of 80ppm is still well in the recommended range of 0 - 150ppm of the brunwater sheet. With this much lactic acid added what was your mash ph? did you start out with RO water?
