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?