Will bitterness/mineral flavor from gypsum subside?

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LeeF

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I brewed an IPA in June and experimented with brewing salts (gypsum). I added 3 teaspoons to the brew kettle (lesson learned). At first I thought it was an infection but I tasted it last night and what I thought was a band aid flavor is more mineral/salt and very bitter.

A month ago it was unbearable. Last night it seemed more palatable but still not good. I know the time heals all but should I expect it to improve or will that mineral flavor always be there?
 
I did. In short my water has:
Alkalinity 109ppm (CaCO3)
Ca 42 ppm
Cl 12 ppm
SO4 22 ppm

And it was an AG.
 
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