Looking for advice on sodium amounts in brewing water. Our new brewery is using well water and we're considering all the usual suspects: R/O, softening, de-ionization. We'd love to stick to just softening (less costly), but our water guy is telling us that it'll be hard to keep the sodium ppm much under 100. This seems WAY higher than the amount in any traditional brewing waters I've heard of. Can anyone expound on the effects of sodium in the mash/boil/fermenter/finshed beer?
Thanks for any insight.
-Taylor
Thanks for any insight.
-Taylor
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