Originally Posted by SMc0724
added 2 tblsps of Burton Salts. What have I done to the brew?
You added around 25 grams of salts to the beer. Looking at Burton's mineral content, I can only guess that the salts are mostly gypsum and epsom. I can't find any reference to what amt of each they contain, but to make Burton water, you need around 2X as much gypsum as epsom.
Awhile back, before I knew anything about water mods, I brewed an IPA and added 22.5 grams of salts to a 7 gallon batch. After it finished fermenting I tasted it and it tasted like alka-seltzer and salt. I tasted every week or so with no change and at one point, I had the fermenter at the edge of the sink about to open the spigot.
I decided not to and bottled the beer. It's been about 2 years and nothing has changed. Every now and then I'll grab one, check it and either drink it or dump it depending on my tastebuds at the given moment. Still tastes like salt and alka-seltzer though.
TLDR: Taste this batch after it finishes fermenting and had dropped clear. Probably ~ 2 weeks. If it tastes bad, check it in another week. If it isn't improving within 4 weeks then make a decision at that point. "Is this beer something that I care to suffer thru?" If the answer is "No" then sit it on the edge of the sink and open that spigot--I wish I had.