Tue Feb 16, 2016 5:59 pm
Too much sodium is indeed kind of a bad thing, and chalk (calcium carbonate) is more trouble than it's worth. I add my baking soda after the mash is done, as another kettle addition, and try to use water with little or no sodium to begin with. Then the sodium isn't such a problem. I don't use a lot of baking soda either, like just maybe 1 teaspoon in 5 gallons at the very most, just to kind of take the edge off the acidity without much flavor impact. If you've never tasted baking soda, try it -- it's pretty nasty stuff. Even worse is epsom salt, that stuff is horrible. IF I ever use epsom, and that's a BIG IF, it's only like 1/4 teaspoon in 5 gallons. Go easy on this stuff.
Bottom line: With water & salt additions, less is more. When in doubt, use less salts than you think you should.
Dave
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)