Too much sea salt

[knose]

I was brewing a rauchbier, and on a whim I decided to add salt to it. This might be fine in appropriate quantities, but I added 1.5 oz of sea salt for a 5 gallon batch. For some reason, I remembered reading that that was a reasonable amount, but my wort now tastes like the ocean. Any chance there is a way to fix this? I'm relatively certain this thing is going to be undrinkable.

 

[Cider123]

I think I just hurled in my mouth. There is a guy here that was making a beer where he boiled a turkey in the wort. Maybe you could get in contact with him. Your beer would be a great brine for his beer.

 

[ajdelange]

The only way to fix this is to blend it with another beer to the extent that the salt is too dilute to be objectionable. I'd chalk this one off to experience.

 

[mabrungard]

Sorry for your loss. My sources for dosing table salt into a Gose suggest that about a half ounce in 5 gallons of beer will take the sodium content over 250 ppm and it will definitely be tasted. That is good for a Gose with its salty focus. 1.5 ounces would be ocean-like. I can't imagine adding that much salt to a malt-focused style.

Yep, blend it away or dump it. The beer is ruined.

 

[duboman]

I like the turkey brine idea

To Martin, for the Gose, I brewed an Hibiscus Gose and spoke with Stan regarding it, we found about 20-25 grams sea salt to be a very adequate amount for 5.5 gallons of finished beer and it tasted great!

 

[duboman]

I like the turkey brine idea

To Martin, for the Gose, I brewed an Hibiscus Gose and spoke with Stan regarding it, we found about 20-25 grams sea salt to be a very adequate amount for 5.5 gallons of finished beer and it tasted great!