What is the highest amount of sodium you'd want in an imperial stout?
Working on building the water profile (Bru'n Water) and I cannot get the sodium down below 135 while keeping the mash pH at 5.5.
If I switch to Pickling Lime, it jacks up the calcium through the roof.
Thoughts?
Working on building the water profile (Bru'n Water) and I cannot get the sodium down below 135 while keeping the mash pH at 5.5.
If I switch to Pickling Lime, it jacks up the calcium through the roof.
Thoughts?