i never asked this question, but sodium PPM of 114…how noticeable is this in the finished product. i presume different beers like light pilsners may have different results than others. I wouldn’t say my water tastes salty when you drink it, so i question how it tastes in beer using this level PPM of sodium?
figured a chemist or two may be able to educate me.
thanks
114 ppm Na isn’t desirable. But if ions like sulfate and chloride are low, then it probably won’t taste salty. Na in water can typically be tasted when the level is on the order of 250 ppm.
so would you be concerned on any level with brewing with 114ppm water?
There are plenty of brewers that produce beers with that Na level every day. Brewers using Briess extracts end up with fairly high sodium and those beers are OK. To move to ‘great’, a brewer might need to make changes to make sure that sodium is more moderate.