That will usually get me into the ppm range for sulfate starting with about 12 ppm. Burton water is a good bit higher than that and I know a lot of people like to go up to around ppm sulfate like Patrick87 said above , so I don't think 10 grams of gypsum in a 5 gallon batch is unreasonable provided you are starting with low levels of sulfate.
But it really all depends on what your mineral levels are to begin with. I would read up on water and try to figure out your mineral levels before adding salts though. I emailed my county and they got back to me with the mineral levels because they weren't supplied in the water report or you can send a sample off to Ward labs or somewhere similar.
Getting a sample tested is probably more accurate. And anything you read that talks about Residual Alkalinity RA just ignore that part. That's basically a useless number for brewers. Pretty much all that matters is the mash pH which can be predicted with calculators and measured if you get a pH meter and your ion concentrations. Roadie Well-Known Member. Get your water analyzed.
Great information. AJ and Martin are the chemistry gurus. Demus Well-Known Member. It's kinda like asking how much hot sauce to add to your chilli before tasting it. This question simply cannot be answered without knowing the parameters of the base water.
Keep in mind that gypsum is both calcium and sulfite and not in a split Natdavis Well-Known Member. I will add anywhere from tsp of gypsum to a beer depending on what I want my sufate to be, but depending on how my mash ph is, the majority of it may just go to the boil.
My last pale ale I added a decent amount to get my RO water to ppm sulfates. You must log in or register to reply here. Similar threads H. Hopper Mar 10, Replies 7 Views 5K. Mar 10, Hopper Replies 11 Views 6K. Apr 7, sheepcat. What does too much Gypsum taste like?
Gypsum can also be used to lower the pH of water. Use 1 teaspoon per 5 gallons. Great product for your water, does wonders to the taste and texture of any style brew. Happy brewing! Effective chemical for adjusting calcium in brew water. The water I use from my local supplier needs adjustment and just a small amount of this product is effective. Seriously, home brew shops are far and in between around me. Being able to make up a recipe and have grains dropped on my doorstep a couple days later at a great price is unreal.
All Rights Reserved. As strange as the last suggestion sounds, I know a brewer who brews like that. He makes one of the best IPA's that I've ever had.
He just simply adds in "some Gypsum". I've taken the first path. It's not that hard, but not that easy - at least for me. For most water sources you don't need to make adjustments. But I'm trying to make the best beer possible. I'm pretty sure that I had to up my Ca, but anyone change can effect other things. So I might be taking one step forward and two steps back and I think that he has some recommendations if you want to try the just go for it approach.
Two good sources. First are the podcasts on The Brewing Network, the waterganza with Palmer. Palmer does make it a bit too scientific in some areas and seems to leave out some of the big picture.
Or maybe JZ just distracts him. I like his approach.
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