brando
Well-Known Member
- Joined
- 22/1/09
- Messages
- 335
- Reaction score
- 3
Can't seem to get a clear answer as to why some brewers add table salt.
Some add it to the mash, and others add it to the boil.
Most seem to add about a teaspoon per 23L batch.
I've found some suggestions that it makes the malt flavour more "rounded" - whatever that means.
Seems to be used in darker beers only, such as ESB's, porters and stouts.
Is there any sense in using it if I already use pH5.2 stabiliser?
Some add it to the mash, and others add it to the boil.
Most seem to add about a teaspoon per 23L batch.
I've found some suggestions that it makes the malt flavour more "rounded" - whatever that means.
Seems to be used in darker beers only, such as ESB's, porters and stouts.
Is there any sense in using it if I already use pH5.2 stabiliser?