Just a quick question. I'm making a Lagunitas IPA right now from 100% RO water (all grain of course.) I added 1 tsp of CaCl and 1 tsp Gypsum to the mash and hit my pH and all is well.
My question is is this a beer that would benefit from another 1tsp addition of gypsum at the boil time directly to the brew pot to accentuate the hops? In looking at some reports of recipes online people mention Jamil adding gypsum to the boil but no one says how much or what water he was starting with.
Its no big deal, just thought I'd see if people had feedback if they've tasted the real beer before. Thanks!