Originally Posted by Yooper
Your tap water is pretty good. For a kolsch, don't use any gypsum at all. A little calcium chloride, enough to get your calcium to 50 ppm, would be fine.
I definitely trust your opinion, because you're Yopper and you're the whip! And I did use 1 gram gypsum in the mash and 2.2 grams gypsum in the sparge water for the reported unsatisfactory Kolsch...but I still ended up with a chloride / sulfate ratio of 1.42...and to me it seems way too malty / sweet. According to the S.G. readings I had and 80% attenuation. Granted, I did use WLP001 and not the WLP029 (Kolsch yeast.)
However, using only calcium chloride would bring my chloride / sulfate ratio to 4.08. Wouldn't that make it even more malty / sweet driven?
Or is looking more like I had a poor combination of yeast and salt additions?