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Old 06-17-2012, 04:48 AM   #1
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Default Gypsum taste...i think

Does anyone else get a weird taste when using gypsum. I only added 5g to my mash with 60% distilled water. And its significantly better than my previous batches, but I can't seem to get the "weird dry taste" out of my brews.
And my sulfites are only 90-100ppm
Next time I'm gonna cut down to 2.5g per 6 gallon batch


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Old 06-17-2012, 12:53 PM   #2
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Originally Posted by KuntzBrewing View Post
Does anyone else get a weird taste when using gypsum. I only added 5g to my mash with 60% distilled water. And its significantly better than my previous batches, but I can't seem to get the "weird dry taste" out of my brews.
And my sulfites are only 90-100ppm
Next time I'm gonna cut down to 2.5g per 6 gallon batch
Sulfate does impact taste, and if the sulfate is 90-100 ppm you may be tasting the effects of it. It "sharpens" the hops flavor. That combined with other things in the water make up could also impact it. Do you use a spreadsheet or something to calculate the additions? I get a "weird dry taste" out of beers made with alkaline water, but if you're using 60% distilled, your water probably isn't alkaline.


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Old 06-18-2012, 02:11 AM   #3
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I used to use a spreadsheet but It this "taste" was was worse, rendering the beer undrinkable. Now I'm playing with the amount of gypsum. Next time I may only add 2.5g
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Old 06-18-2012, 11:06 PM   #4
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Are you specifically using one source for water? For example if you make one brew with tap water and the next with distilled water and the taste still persists then I would say it is something in your equipment.
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Old 06-19-2012, 12:00 AM   #5
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Originally Posted by KuntzBrewing View Post
Does anyone else get a weird taste when using gypsum. I only added 5g to my mash with 60% distilled water. And its significantly better than my previous batches, but I can't seem to get the "weird dry taste" out of my brews.
And my sulfites are only 90-100ppm
Next time I'm gonna cut down to 2.5g per 6 gallon batch
IMO it's very unlikely that whatever flavor you are encountering is caused by a gypsum addition, especially with the SO4 at ~100ppm. It would be helpful for an informed answer if you posted your full water profile and recipe along with any mash specs, yeast strain, fermentation data, etc.
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Old 06-20-2012, 06:19 AM   #6
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Are you specifically using one source for water? For example if you make one brew with tap water and the next with distilled water and the taste still persists then I would say it is something in your equipment.
Its strictly brews with gypsum addition. I brewed a hefe and ipa same week, ipa first, hefe second. Hefe taste fine. I used to use gypsum and mgso4 and I thought it was from the epsom salt. This ipa I used 1/4 the gypsum as my last ipa and no epsom. The taste is still present but not nearly as bad. The only commercial beers that I have tasted this "taste" in are ruthless rye and 3floyds zombie dust. I dunno what's causing this, never tasted it in any other brews but mine and those 2 comercial beers
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Old 06-20-2012, 11:47 AM   #7
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Sounds to me like you are just blindly following someones gypsum additions without actually understanding your water.
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Old 06-20-2012, 09:22 PM   #8
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Originally Posted by tasq
Sounds to me like you are just blindly following someones gypsum additions without actually understanding your water.
I plugged everything into spreadsheets, according to it with my tap water and distilled water plus 5g gypsum added to mash. And I always add the water into my recipe generator (beertools pro)
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Old 06-20-2012, 09:23 PM   #9
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I plugged everything into spreadsheets, according to it with my tap water and distilled water plus 5g gypsum added to mash. And I always add the water into my recipe generator (beertools pro)
I shouldn't post when I'm half asleep. I totally missed where you mentioned that. My bad.
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Old 06-20-2012, 11:50 PM   #10
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Quote:
Originally Posted by KuntzBrewing
Does anyone else get a weird taste when using gypsum. I only added 5g to my mash with 60% distilled water. And its significantly better than my previous batches, but I can't seem to get the "weird dry taste" out of my brews.
And my sulfites are only 90-100ppm
Next time I'm gonna cut down to 2.5g per 6 gallon batch
How did you figure out what was already in the tap water you are using?


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