Adding Gypsum
Posted: Mon Aug 21, 2006 1:35 pm
I have a recipe for an IPA that says to use distilled water and add 1 Tsp. Gypsum to the mash. I'm no water builder or an expert by any means... does this sound right?
Gypsum adds calcium and sulfates. Adding that to distilled water won't make for much in the way of mineral nutrients for the yeast. Unless you know extacly what your water profile is, I'd not mess with it. If you using bottled water I'd use spring water. On the other hand you can start off with distilled or RO water and build a water profile fron scratch.
here are some common house-hold items you can tweek water with
gypsum = calcium + sulfates
epsom salts = sulfates + magnesium
pickling salt = sodium + cloride
baking soda = sodium + carbonates
calicium chloride = self explanitory
chalk = calcium + carbonates