General Category > Extract/Partial Mash Brewing

Briess lme/dme sodium content

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--- Quote from: hopfenundmalz on September 29, 2012, 11:13:28 PM ---What are the chances that thr WaterEng that posted that might be someone we know?

--- End quote ---

I'd say damn good!  ;)


--- Quote from: euge on September 30, 2012, 03:30:22 PM ---Has Breiss always had this type of sodium concentration present in their malt extracts? Is this a new development?

--- End quote ---

The implication in Martin's earlier post was that it has been that way since they started using the softened city water.  I assume that's been some time, but I don't know how long.

Apparently, Briess LME and DME have had this problem all along since the City has been softening for quite a while.  I even consulted with the City Water Dept to find out what the raw water quality was.  I was hoping that Briess could just drill there own well and use unsoftened water, but the raw water quality is too poor for decent brewing. 

Is there an easy way to learn what the sodium content is in other brands' DME and LME? And if Briess knows about this (and I have to think they do...) do they plan on doing something about it? I'd think this could impact their business a bit.

Why would Breiss locate themselves somewhere with crappy water?  Why don't they use RO?


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