Originally Posted by emjay
I would drop the gypsum altogether. Their water may or may not have much sulfate in it, but you'll make a better Dubbel without it.
i found this interesting ...may i ask a question....
i'm new to A.G. and have broke the barrier with BIAB....
my water is 7.2 ph out of the tap, spring water from the ground. ( have a pump system).
i have always followed the idea that any mash with little to no dark malts needs to be about 5.2-5.5. usually i use gypsum to get this reading.
can you please enlighten about not using the gyspum, belgian beers are most of what I brew.