No sparge salts question

[BrewBama (Dwain)]

That’s true. It’s also true that the volume of salts varies depending on how finely they are ground and how much water they have picked up from the air.

Measuring weight is much more accurate, no doubt. But using a level tsp has worked great for me in 5 gal volume mash (for enzyme activity and pH) and 6.5 gal post boil volume (for style).

[Megary]

@reverseapachemaster

I’m a teaspoon user myself, could never wrap my head around the need to be ultra-precise.

When brewing smaller batches the need for precision becomes more important. Adding 1/8 tsp instead of 1/16 tsp of a salt is a 100% increase and can wildly throw off the water profile in a one or two gallon batch. An additional 1/16 tsp in a five or ten gallon batch where you might plan to add 2 tsp isn’t going to make the same impact and probably not anything detectable.

I completely understand what you’re saying, but I don’t think my palate is capable of noticing a 1/16tsp difference of CaCl.  I think I’d have to mix up tsp with Tbsp before I’d raise an eyebrow.  ;D

[Jayborracho]

Has anyone ever attempted going really high on chloride for a Pilsner for the pillowy mouthfeel? I seen that supposedly Suarez and hill farmstead go really high on even their light beers

[narcout]

@Jayborracho

Yes, I guess I was mostly concerned with overall calcium in the mash, since I try for as little calcium as possible with the advice I’ve seen for a very soft lager profile, now that I’m thinking about it tho what exactly makes the lager soft on the palette?

I believe (and maybe it has changed since this was something I was paying attention to) that the idea was to keep overall calcium levels in the source water low rather than be overly concerned about calcium levels in just the mash.  It isn’t something I have personally experimented with though.

I think with whatever method you use (sparge or no-sparge), you should be able to keep the calcium levels where you want if you start with distilled water and make adjustments from there.  Regardless of method, you should also be able to keep the mash pH in line by using acid malt (or biological acid, lactic acid, etc.).

[BrewBama (Dwain)]

@Jayborracho

Has anyone ever attempted going really high on chloride for a Pilsner for the pillowy mouthfeel? I seen that supposedly Suarez and hill farmstead go really high on even their light beers

My concern with going high in chloride is the baggage it brings with it.

I don’t mind moderate calcium hardness in a Pils (keep it ~50 or lower).

[Jayborracho]

@narcout

@Jayborracho

Yes, I guess I was mostly concerned with overall calcium in the mash, since I try for as little calcium as possible with the advice I’ve seen for a very soft lager profile, now that I’m thinking about it tho what exactly makes the lager soft on the palette?

I believe (and maybe it has changed since this was something I was paying attention to) that the idea was to keep overall calcium levels in the source water low rather than be overly concerned about calcium levels in just the mash.  It isn’t something I have personally experimented with though.

I think with whatever method you use (sparge or no-sparge), you should be able to keep the calcium levels where you want if you start with distilled water and make adjustments from there.  Regardless of method, you should also be able to keep the mash pH in line by using acid malt (or biological acid, lactic acid, etc.).

@narcout

@Jayborracho

Yes, I guess I was mostly concerned with overall calcium in the mash, since I try for as little calcium as possible with the advice I’ve seen for a very soft lager profile, now that I’m thinking about it tho what exactly makes the lager soft on the palette?

I believe (and maybe it has changed since this was something I was paying attention to) that the idea was to keep overall calcium levels in the source water low rather than be overly concerned about calcium levels in just the mash.  It isn’t something I have personally experimented with though.

I think with whatever method you use (sparge or no-sparge), you should be able to keep the calcium levels where you want if you start with distilled water and make adjustments from there.  Regardless of method, you should also be able to keep the mash pH in line by using acid malt (or biological acid, lactic acid, etc.).

Thanks guys for the knowledge, so what is this baggage you speak of?

[erockrph]

@reverseapachemaster

I’m a teaspoon user myself, could never wrap my head around the need to be ultra-precise.

When brewing smaller batches the need for precision becomes more important. Adding 1/8 tsp instead of 1/16 tsp of a salt is a 100% increase and can wildly throw off the water profile in a one or two gallon batch. An additional 1/16 tsp in a five or ten gallon batch where you might plan to add 2 tsp isn’t going to make the same impact and probably not anything detectable.

I completely understand what you’re saying, but I don’t think my palate is capable of noticing a 1/16tsp difference of CaCl.  I think I’d have to mix up tsp with Tbsp before I’d raise an eyebrow.  ;D

That all depends on your batch size. In 5 gallons you’d never know. A 1 gallon test batch may be a different animal.

For me, I’m already breaking out my gram scale to measure my hops and gallotannin. It’s just as easy for me to use it for brewing salts. Also, I don’t always get the same brand of kosher salt, so weight vs volume can make a noticeable difference there.

[Megary]

@erockrph

@reverseapachemaster

I’m a teaspoon user myself, could never wrap my head around the need to be ultra-precise.

When brewing smaller batches the need for precision becomes more important. Adding 1/8 tsp instead of 1/16 tsp of a salt is a 100% increase and can wildly throw off the water profile in a one or two gallon batch. An additional 1/16 tsp in a five or ten gallon batch where you might plan to add 2 tsp isn’t going to make the same impact and probably not anything detectable.

I completely understand what you’re saying, but I don’t think my palate is capable of noticing a 1/16tsp difference of CaCl.  I think I’d have to mix up tsp with Tbsp before I’d raise an eyebrow.  ;D

That all depends on your batch size. In 5 gallons you’d never know. A 1 gallon test batch may be a different animal.

For me, I’m already breaking out my gram scale to measure my hops and gallotannin. It’s just as easy for me to use it for brewing salts. Also, I don’t always get the same brand of kosher salt, so weight vs volume can make a noticeable difference there.

I put 3 gallons into the fermenter and I can say with utmost certainty that I could not detect that difference.  Maybe some can, don’t know. However, my next beer is an English Porter and I am going to jack the Cl up to new heights (for me) just to see what I can see.

[narcout]

@Jayborracho

Thanks guys for the knowledge, so what is this baggage you speak of?

Well, I don’t think there is any way to add just chloride.  It’s a negatively charged anion that is paired with a positively charged cation.  In brewing, the most common minerals used to add chloride to water are calcium chloride, magnesium chloride, and sodium chloride.  So if you’re looking to bump up chloride levels, you are also going to be adding calcium, magnesium or sodium.

[BrewBama (Dwain)]

@narcout

@Jayborracho

Thanks guys for the knowledge, so what is this baggage you speak of?

Well, I don’t think there is any way to add just chloride.  It’s a negatively charged anion that is paired with a positively charged cation.  In brewing, the most common minerals used to add chloride to water are calcium chloride, magnesium chloride, and sodium chloride.  So if you’re looking to bump up chloride levels, you are also going to be adding calcium, magnesium or sodium.

[emoji106]  Calcium and Magnesium harden water. Sodium has a fairly low taste threshold. Like most issues in brewing, it’s all a balancing act.