Originally Posted by mabrungard
Do you have any idea what concentration of calcium and sulfate you are adding to that water? All things in moderation...if you added a significant concentration of those ions to the water then a minerally taste is probable. As pointed out above, gypsum hardens water. What resource told you it softened water?
Guess I read that somewhere or remember it wrong. Thanks for the clarification.
For my 5 gal batch I added about 1/3 teaspoon; very moderate. I'm glad to have Gypsum in my set of "tools" to get those pale ales that have a little more pop to the hop profile and slight hardness to the water profile.
Conversely, it would seem appropriate to use calcium chloride (or other) to soften the water for something like a German Heff. ?