That looks fine to me. The sodium is still nice and low, so the baking soda addition doesn't really affect the flavor. Since you are using the free version of Bru'n Water, it over estimates the sodium contribution to the overall wort in the kettle since it doesn't account for the dilution of the sparging water (which doesn't get any baking soda). The supporter's version does properly account for the final sodium content.
The bit of baking soda in this water is typical since you are adding a bunch of Ca and Mg which drive the water's residual alkalinity down. The baking soda helps moderate that. Be aware that in less mineralized waters, you will probably be adding a bit of acid in pale beers.
John Palmer and I visited a brewery here in Indy last week. They use RO for all their beers with NO mineral additions. Not surprisingly, they were a little bland...but OK. Since they weren't using acid either, the mash pH's for the paler beers were a little high. We could pick up a little tannin in some beers, but not excessive. Interestingly, the brewer did have a pH meter and used it in the hot wort. He didn't know that you need to add about 0.3 units to that hot pH reading to correlate it to a room-temperature reading. So he thought he was good with a 5.4 pH, but it was actually something like 5.7.
He actually no longer has that meter since the high temperature wort broke the bulb. Just another sign-post on the road to helping everyone else to care for their meters!
Topic: First Attempt At Water Chemistry w/ RO (Read 1523 times)
