WorryWort
Well-Known Member
Hi,
I'm making an IPA, and typically, I find the bitterness of my ales doesn't poke through quite enough. I want to add Gyspum to the boil to bring out the hop character, but I don't know what amount I should be striving for?
Does anybody know an ideal range for Sulphate levels?
In case it matters - I live in Vancouver BC. Our water is pretty low in minerals. I have a water analysis, and I don't typically change much or add salts to the mash. My water's Sulphate content is about .9 mg/L. I use 5.2 to hit my pH and so far so good.
Thanks
I'm making an IPA, and typically, I find the bitterness of my ales doesn't poke through quite enough. I want to add Gyspum to the boil to bring out the hop character, but I don't know what amount I should be striving for?
Does anybody know an ideal range for Sulphate levels?
In case it matters - I live in Vancouver BC. Our water is pretty low in minerals. I have a water analysis, and I don't typically change much or add salts to the mash. My water's Sulphate content is about .9 mg/L. I use 5.2 to hit my pH and so far so good.
Thanks