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Old 09-22-2009, 05:46 PM   #1
LeeF
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Dec 2008
Alabama
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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?

 
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Old 09-22-2009, 06:22 PM   #2
Bobby_M
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Did you at least know what your existing water profile was before you did that? Was this an all grain batch?
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Old 09-22-2009, 06:30 PM   #3
LeeF
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Dec 2008
Alabama
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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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