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Best salt addition to boost back carbonates?

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mabrungard:
Given the acidity of the wort, any basic buffer should work, even chalk.  A tougher calculation is determining how much to add to avoid overdosing.

Its too bad you've already added the sodium to that Gose. Sodium chloride is best added to the beer after fermentation and should not be in the wort or beer at high concentration to avoid upsetting the fermentation.   

hoser:
So update.  Only got down to 3.4 by the time I got home.  So I decided to RDWHAHB.  Went ahead as planned.  Thanks everyone for the advice.  Tips I will keep in mind for the next time I brew this.  And there will be a next time.  Love the abreviated brew session.  The quick sour wort smelled and tasted awesome.  Reverseapachemaster, do you have any issues with DMS using pils malt?

Martin, I will see how the fermentation goes.  Very good points.

Thanks again everyone!

reverseapachemaster:

--- Quote from: hoser on August 02, 2013, 05:58:11 PM ---Reverseapachemaster, do you have any issues with DMS using pils malt?

--- End quote ---

I misread your opening post and thought you had already gone through the initial boil and wanted to boil the beer again. That doesn't make any sense. Let me try to make some sense.

You can do a no-boil beer and retain some of the funky, yogurt flavors you get from lactobacillus. I've never done that myself but lots of people have done it with berliner weisses and don't seem to have a problem with DMS. When I sour mash I always boil after the sour mash. You do lose that yogurt flavor in favor of a cleaner sourness. I'm not a fan of that funky yogurt character from no-boil sour mash myself. I prefer the cleaner sourness. It's just a matter of your preference. Lactic acid boils as 251F so you're not going to boil out the acidty.

reverseapachemaster:

--- Quote from: mabrungard on August 02, 2013, 04:04:20 PM ---Given the acidity of the wort, any basic buffer should work, even chalk.  A tougher calculation is determining how much to add to avoid overdosing.

Its too bad you've already added the sodium to that Gose. Sodium chloride is best added to the beer after fermentation and should not be in the wort or beer at high concentration to avoid upsetting the fermentation.

--- End quote ---

I wonder how much sodium it takes to interrupt fermentation. On a very early AG brew I accidentally left my digital scale set to ounces instead of grams and added like an ounce of sodium (and ounces of the other brewing salts) to a five gallon batch. It fermented perfectly fine but it was an undrinkably salty brew. Made a great marinade.

hoser:

--- Quote from: reverseapachemaster on August 02, 2013, 08:05:49 PM ---
--- Quote from: mabrungard on August 02, 2013, 04:04:20 PM ---Given the acidity of the wort, any basic buffer should work, even chalk.  A tougher calculation is determining how much to add to avoid overdosing.

Its too bad you've already added the sodium to that Gose. Sodium chloride is best added to the beer after fermentation and should not be in the wort or beer at high concentration to avoid upsetting the fermentation.

--- End quote ---

I wonder how much sodium it takes to interrupt fermentation. On a very early AG brew I accidentally left my digital scale set to ounces instead of grams and added like an ounce of sodium (and ounces of the other brewing salts) to a five gallon batch. It fermented perfectly fine but it was an undrinkably salty brew. Made a great marinade.

--- End quote ---

I only added 21 grams, so I don't have any concerns.  I can always add back.  Wort doesn't taste all that salty so should be ok.

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