[homoeccentricus]

Brewing an APA with yellow dry profile I didn't notice that the phosphoric acid settings in Bru'nwater were wrong: 10% instead of 75% - a gnome must have changed them at night So after the acid addition the mash water was at 3.5 pH. I quickly corrected with baking soda, but now my sodium content is 250 ppm   I know the sodium detection level is around 300 ppm. Will this still taste like anything when finished?

[majorvices]

If I screw something up that bad I just usually dump it and start over.

[MJK]

OUCH!!

I keep some calcium carbonate on hand for such occasions.
I bet it will be fine.
Drink it with some pizza.

Have Fun

[homoeccentricus]

I'll add some coriander and I'll have created the first gose IPA

[brewinhard]

Keep in mind that as long as your sparge water was treated appropriately, then your mash will be diluted with the sparge water.  Now at 250ppm Na, it will decrease in the final product, but probably still noticeable.

[homoeccentricus]

Brewed with a new Speidel Braumeister. No separate sparge water. Sparged with mash water

[brewinhard]

OH. gotcha. Let us know how it turns out.

[homoeccentricus]

It was vile. My threshold for salt is way below 300 ppm, that's for sure.

[brewinhard]

It was vile. My threshold for salt is way below 300 ppm, that's for sure.

Yeah, I had a feeling that it wasn't going to come out that great. At least you know what you did wrong.

[MJK]

OUCH! Sorry