I am planning on doing a couple Fuller's brews in the near future. To prepare for them, I'm sipping LP and ESB and I've noticed these two taste almost salty.
I plan to use maris otter LME from NB ,but I think I should probably add some serious gypsum or something to the water. Anyone have any exprerience with this? In order to give myself an easy baseline, I was going to use RO water, though if anyone happens to know good additions for the municipal water in Orange County, CA, I'd be real happy to know about it.
Thanks in advance, brewdudes.