« on: August 07, 2014, 12:15:55 PM »
I've been using baking soda with good results lately for dark beers. Martin says to be sure to keep Na levels under 50ppm, but if you use RO water, it's not hard to do that even on a dark beer.Agreed. I don't understand all the hate for baking soda. You don't have to use that much and it raises the pH and alkalinity enough with small doses. And it's cheaper and safer to handle than pickling lime...
I'm planning to start using distilled water because you can never really trust the water to even be RO on those machines. You just don't know how much they pay attention to keeping the filters up-to-date.