Author Topic: ppm concentrations when adding salts to mash/sparge water  (Read 6881 times)

Offline malzig

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Re: ppm concentrations when adding salts to mash/sparge water
« Reply #15 on: July 26, 2012, 06:10:23 PM »
I have used baking soda as my go to mash adjuster for the darker styles for some time now and no ill effects from Na.
I have liked baking soda additions for dark beers, as well.  I also have negligible sodium in my water, though, and I only use as much as I need, which isn't much with baking soda since it is potent.  I'm not sure if I'd use it for a highly hopped dark beer, but it works well for the malty dark beers that I make.