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Date: 13 Aug 2006 01:32:21
From: Brian Foster
Subject: Salt in the brewing process
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Beginner ?
Since beer is food, and food tastes better seasoned, do you add salt to your
brew?
If so, what kind and how much?
And at what point in the process?
Thanks
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Date: 13 Aug 2006 02:38:33
From: John 'Shaggy' Kolesar
Subject: Re: Salt in the brewing process
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On Sun, 13 Aug 2006 01:32:21 GMT, <brianfoster@houston.rr.com > wrote:
> Beginner ?
>
> Since beer is food, and food tastes better seasoned, do you add salt to your
> brew?
Beer isn't the same thing as food, not all food tastes better seasoned, and
no I don't add salt to my beer.
However, do whatever tastes best to you. Personally, the idea of adding
table salt to my beer for flavor does not sound very appealing.
John.
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Date: 13 Aug 2006 05:47:42
From: Scott Lindner
Subject: Re: Salt in the brewing process
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> Beer isn't the same thing as food, not all food tastes better seasoned,
> and
> no I don't add salt to my beer.
>
> However, do whatever tastes best to you. Personally, the idea of adding
> table salt to my beer for flavor does not sound very appealing.
I've known people long ago to add a pinch of salt to their beer. I forget
the reason but I remember watching the carbonation following the salt grains
as they sunk to the bottom. Too bad I can't recall the reason for it. But,
they were doing this with Busch Light Draft poured from a can to a plastic
cup (I was 19 then) so I'm not confident taste had much relevence.
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Date: 13 Aug 2006 10:36:55
From: grossbea
Subject: Re: Salt in the brewing process
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The salt addition probably produced a head on an otherwise very flat beer.
We used to do this in the old days in taverns that only served 3-2 beer on
tap. 3-2 beer used to be policy in a lot of places in the US many years
ago - not sure any more since I've not traveled extensively of late.
"Scott Lindner" <nospam@noemail.com > wrote in message
news:8Pudnbqv5aLFjELZnZ2dnUVZ_u2dnZ2d@adelphia.com...
>> Beer isn't the same thing as food, not all food tastes better seasoned,
>> and
>> no I don't add salt to my beer.
>>
>> However, do whatever tastes best to you. Personally, the idea of adding
>> table salt to my beer for flavor does not sound very appealing.
>
> I've known people long ago to add a pinch of salt to their beer. I forget
> the reason but I remember watching the carbonation following the salt
> grains as they sunk to the bottom. Too bad I can't recall the reason for
> it. But, they were doing this with Busch Light Draft poured from a can to
> a plastic cup (I was 19 then) so I'm not confident taste had much
> relevence.
>
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Date: 13 Aug 2006 02:10:50
From: Scott Sellers
Subject: Re: Salt in the brewing process
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Brian Foster <brianfoster@houston.rr.com >:
>Beginner ?
>Since beer is food, and food tastes better seasoned, do you add
>salt to your brew?
Sodium, chloride, and sulfate all effect beer flavor.
>If so, what kind and how much?
It depends on the mineral profile of the water you are starting
with. Some is naturally high in salt, sulfate, or both. Other
minerals, like calcium, magnesium, and carbonates are also
essential in the brewing process, mostly in hitting mash pH.
Water mineral profiles have been important in the history of
brewing, and go some way in explaining the regional differnces
that exist traditional brews.
OTOH, this is kind of an advance brewing topic. For a beginning
brewer, messing with this stuff probably falls in the category,
if it isn't broke, don't fix it. It is worth learning about.
>And at what point in the process?
My water already has as much salt and sulfate as I want, so I
don't add any. Typically you'd add them to the water before you
start brewing.
Scott S
--
Scott Sellers
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Date: 13 Aug 2006 02:39:56
From: GeoffT
Subject: Re: Salt in the brewing process
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As mentioned, Brian, it is best not to add salts unless you know what
effect they are going to have.
If you want to go down that side of things, first obtain a water report
for your local supply. Then you can work out how many PPM of each
element you have and what you can add to adjust it. Free programs like
BreWater can help you with this.
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Date: 13 Aug 2006 20:08:01
From:
Subject: Re: Salt in the brewing process
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The salt crystals were providing nucleation sites for the CO2 bubbles
to form.
>
> I've known people long ago to add a pinch of salt to their beer. I forget
> the reason but I remember watching the carbonation following the salt grains
> as they sunk to the bottom. Too bad I can't recall the reason for it. But,
> they were doing this with Busch Light Draft poured from a can to a plastic
> cup (I was 19 then) so I'm not confident taste had much relevence.
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Date: 13 Aug 2006 21:07:58
From: Lefty Skywalker
Subject: Re: Salt in the brewing process
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barnabyr@ureach.com wrote:
> The salt crystals were providing nucleation sites for the CO2 bubbles
> to form.
For a good time, try dropping half a dozen Mentos into a bottle of Diet
Coke.
--
Daniel O. Miller
"The most beautiful experience we can have is the mysterious. It is the
fundamental emotion which stands at the cradle of true art and true
science. Whosoever does not know it and can no longer marvel, is as good
as dead, and his eyes are dimmed." - Albert Einstein
WWYD? (-o-) <* > Genesis 49:17
Real email address: darth dot lefty at golf mike able india lima.
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Date: 14 Aug 2006 11:37:43
From: Dan Logcher
Subject: Re: Salt in the brewing process
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Lefty Skywalker wrote:
> barnabyr@ureach.com wrote:
>
>> The salt crystals were providing nucleation sites for the CO2 bubbles
>> to form.
>
>
> For a good time, try dropping half a dozen Mentos into a bottle of Diet
> Coke.
Yes yes.. the DC geyser. It only takes 4 mentos BTW.
--
Dan
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Date: 13 Aug 2006 16:59:38
From: Andy Davison
Subject: Re: Salt in the brewing process
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On Sunday 13 August 2006 02:32, Brian Foster wrote:
> Beginner ?
>
> Since beer is food, and food tastes better seasoned, do you add salt to
> your brew?
>
> If so, what kind and how much?
>
> And at what point in the process?
Traditionally, UK homebrewers have added 1/2 tsp or so to the boil. I don't
do this though. If you want to recreate certain beers you will have to (the
one where you boil beef in it and add rather a lot of salt till it tastes
like hoppy stew springs to mind - eek!). In the past, all sorts of crap has
been added to beers at various points of the process, usually for all the
wrong reasons.
--
Andy Davison
andy [at] oiyou [dot] ukfsn [dot] org
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Date: 14 Aug 2006 11:24:09
From: Denny Conn
Subject: Re: Salt in the brewing process
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Brian Foster wrote:
>
> Beginner ?
>
> Since beer is food, and food tastes better seasoned, do you add salt to your
> brew?
>
> If so, what kind and how much?
>
> And at what point in the process?
At what point are you talking about adding it? A _very small_ amount of
chloride (either sodium chloride or calcium chloride) in either the mash
or kettle will accentuate the maltiness of a beer. Some people add salt
to a glass of beer to decarbonate it by providing nucleation sites for
the CO2 to come out of solution.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 15 Aug 2006 00:24:14
From: Scott Sellers
Subject: Re: Salt in the brewing process
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Denny Conn <denny.g.conn@ci.eugene.or.us >:
>Brian Foster wrote:
>>
>> Beginner ?
>>
>> Since beer is food, and food tastes better seasoned, do you
>> add salt to your brew?
>>
>> If so, what kind and how much?
>>
>> And at what point in the process?
>At what point are you talking about adding it? A _very small_
>amount of chloride (either sodium chloride or calcium chloride)
>in either the mash or kettle will accentuate the maltiness of a
>beer. Some people add salt to a glass of beer to decarbonate it
>by providing nucleation sites for the CO2 to come out of
>solution.
Just to add to what Denny says, by "small amount", as a point of
reference, 1 tsp. of NaCl (common table salt) in 5 gallons will
give 60ppm sodium and 93ppm chloride. Brian, I suggest checking
out howtobrew.com, where section 15.1 has a brief discussion of
the flavor effects of several common brewing minerals.
Scott S
--
Scott Sellers
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Date: 15 Aug 2006 00:28:24
From: Scott Sellers
Subject: Re: Salt in the brewing process
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Scott Sellers <scottsellers@mindspring.com >:
>Denny Conn <denny.g.conn@ci.eugene.or.us>:
>>Brian Foster wrote:
>>>
>>> Beginner ?
>>>
>>> Since beer is food, and food tastes better seasoned, do you
>>> add salt to your brew?
>>>
>>> If so, what kind and how much?
>>>
>>> And at what point in the process?
>>At what point are you talking about adding it? A _very small_
>>amount of chloride (either sodium chloride or calcium chloride)
>>in either the mash or kettle will accentuate the maltiness of a
>>beer. Some people add salt to a glass of beer to decarbonate it
>>by providing nucleation sites for the CO2 to come out of
>>solution.
>Just to add to what Denny says, by "small amount", as a point of
>reference, 1 tsp. of NaCl (common table salt) in 5 gallons will
>give 60ppm sodium and 93ppm chloride. Brian, I suggest checking
>out howtobrew.com, where section 15.1 has a brief discussion of
>the flavor effects of several common brewing minerals.
Correction. The above should read 1/2 tsp.
Scott S
--
Scott Sellers
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