I saw the article on Gose in the latest edition of BYO and wondered if anyone ever adds salt to beers in the dark part of the spectrum? And if so, what quantity of salt?
Unfortunately, I just bottled some stout before the idea popped into my head, so I missed the opportunity of trying it. Next time I may add some salt to the last half gallon in the bottling bucket and see how it will taste.
Thanks in advance for your comments.
A little salt is rarely a bad idea. A pinch is good, maybe 1/4 teaspoon in 5 gallons. If you used much more than that, it could risk tasting more like a seawater oyster stout.
I have had an oyster stout, it was good
I like a bit of sodium in my malty beers. I don’t know if you’re looking to actually taste the salt, but I find about 50-70ppm of sodium (from kosher salt and/or baking soda) will boost some of the malt character without actually tasting like salt.