Briess lme/dme sodium content

[nateo]

I came across this over on the probrewer boards, and thought it was interesting:
"Be aware that Briess DME and LME products contain potentially excessive sodium content. For a wort reconstituted to 1.045, the sodium content is 100 ppm when reconstituting with distilled water. That content doubles if the gravity is brought to 1.089. If the local tap water already has sodium content, that impact is added to the extract contribution.

The problem is due to Briess using the local Chilton, WI water which is ion-exchange softened. The typical sodium content of that water is 100 ppm.

Brewers should be aware of this impact and if it degrades the perception of their beers, seek out other extract sources."

http://probrewer.com/vbulletin/showthread.php?t=25394

[denny]

Martin posted similar info here a few weeks back.

[nateo]

Martin posted similar info here a few weeks back.

Whoops, guess I missed that.

[hopfenundmalz]

What are the chances that thr WaterEng that posted that might be someone we know?

[euge]

Has Breiss always had this type of sodium concentration present in their malt extracts? Is this a new development?

[denny]

What are the chances that thr WaterEng that posted that might be someone we know?

I'd say damn good! 

[denny]

Has Breiss always had this type of sodium concentration present in their malt extracts? Is this a new development?

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.

[mabrungard]

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. 

[philm63]

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.

[kramerog]

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

[nateo]

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

It's cheap, and it's expensive, respectively.

[hopfenundmalz]

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

Who knows why they choose WI when they came from the Czechoslovakia (then). A Czech population in that town? The midwest has pretty crappy water. Michigan, WI and other states here make some good beer though.

http://www.brewingwithbriess.com/About/History.htm

RO would be an improvement. Some breweries go to that for quality.

[anje]

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

Who knows why they choose WI when they came from the Czechoslovakia (then). A Czech population in that town? The midwest has pretty crappy water. Michigan, WI and other states here make some good beer though.

That portion of NE Wisconsin has a really high Bohemian population. (I grew up there.) Presumably, they ended up there with all the other immigrants.
Edit: The population is even higher a bit closer to Lake Michigan. Cool maps.

[hopfenundmalz]

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

Who knows why they choose WI when they came from the Czechoslovakia (then). A Czech population in that town? The midwest has pretty crappy water. Michigan, WI and other states here make some good beer though.

That portion of NE Wisconsin has a really high Bohemian population. (I grew up there.) Presumably, they ended up there with all the other immigrants.
Edit: The population is even higher a bit closer to Lake Michigan. Cool maps.

Cool data maps. Thanks Anje.