giligson
Well-Known Member
I'm just slowly making my way through:
Brewing, Science and Practice by Briggs, Boulton et al.
I ran across an interesting tidbit on adjusting your wort minerals:
"Sodium ions (Na+, at. wt. 23.0) occur in some waters and sodium chloride is the main
solute in saline waters. Sodium ions can impart sour/salty flavours at high concentrations
(over about 150 mg/litre, which is also a proposed maximum concentration) and sodium
chloride may be added to brewing liquors (75-150 mg/l) to enhance `palate-fullness' and
a certain sweetness. Sometimes potassium chloride is added instead, at low
concentrations, to achieve a less sour flavour. Excess potassium ions ((K+, at. wt.
39.1) >10 mg/l) can have laxative effects and impart a salty taste."
Maybe there is a niche market for laxitive beer - you could even load it with oatmeal and call it high in soluble fiber.
![Big Grin :D :D](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Brewing, Science and Practice by Briggs, Boulton et al.
I ran across an interesting tidbit on adjusting your wort minerals:
"Sodium ions (Na+, at. wt. 23.0) occur in some waters and sodium chloride is the main
solute in saline waters. Sodium ions can impart sour/salty flavours at high concentrations
(over about 150 mg/litre, which is also a proposed maximum concentration) and sodium
chloride may be added to brewing liquors (75-150 mg/l) to enhance `palate-fullness' and
a certain sweetness. Sometimes potassium chloride is added instead, at low
concentrations, to achieve a less sour flavour. Excess potassium ions ((K+, at. wt.
39.1) >10 mg/l) can have laxative effects and impart a salty taste."
Maybe there is a niche market for laxitive beer - you could even load it with oatmeal and call it high in soluble fiber.