I checked my countys water quality report for our tap water, and got the following values:
Sodium 10mg/L
Sulfate 42mg/L
Chlorides 15mg/L
Magnesia 4.1 mg/L
Ph 8.1 -8.2
Hardness 4.6
So I have pretty soft water with low alcalinity, and I don't really brew hop forward beers so sulfate levels are doable, the only thing I feel could improve are the chlorides and sodium. So I came to think about good old sodium-chloride, ie table salt. I usually brew batches that are just over 11L after boil, would it be a good idea to throw in about 1.5 grams of non-iodinized table salt in the mash to get soduim and chlorides up a bit?
Sodium 10mg/L
Sulfate 42mg/L
Chlorides 15mg/L
Magnesia 4.1 mg/L
Ph 8.1 -8.2
Hardness 4.6
So I have pretty soft water with low alcalinity, and I don't really brew hop forward beers so sulfate levels are doable, the only thing I feel could improve are the chlorides and sodium. So I came to think about good old sodium-chloride, ie table salt. I usually brew batches that are just over 11L after boil, would it be a good idea to throw in about 1.5 grams of non-iodinized table salt in the mash to get soduim and chlorides up a bit?