In brewing, sodium bicarbonate is typically added to brewing water when the water is too acidic, which can occur with certain water sources or when brewing certain beer styles. By raising the pH of the water, sodium bicarbonate helps to balance the acidity and create a more suitable environment for the mashing process.
Additionally, sodium bicarbonate can also be used to correct pH imbalances during fermentation, particularly in cases where the fermentation environment becomes too acidic.
Brewers need to be cautious when using sodium bicarbonate, as excessive amounts can lead to off-flavors in the finished beer, such as a soapy or salty taste. Therefore, it’s essential to carefully calculate and control the dosage of sodium bicarbonate to avoid negative impacts on beer quality.
Overall, sodium bicarbonate serves as a tool for brewers to adjust water chemistry and achieve the desired pH level for optimal brewing conditions and beer quality.
