Experimenting With Gypsum

[WiscBrewer]

I really like AJ's suggestion to add gypsum and/or calcium chloride to finished beer to get an idea of the effect they have on flavor. I'm still unclear, though, how to arrive at the tiny amount one would want to add to a glass of beer. I saw a reference to making a solution. Is that the way to go about this? If yes, how is the solution created so the results of this "experiment" can be applied to a next batch of beer? I really need some concrete direction! Many thanks.

 

[Rhumbline]

I recently used gypsum to modify my water profile for a RIS. I added 3.9 grams to my boil water, which worked out to .1 gram per liter and I guess that would equal .03 of a gram per bottle of finished beer.

I guess it depends on how accurately you are able to measure small amounts. You could dissolve one gram of gypsum in 1 liter of cold water. Adding 1 fluid oz of this mixture to 12 oz of beer should give a similar concentration. Of course, you'll be slightly watering your beer down.

If you haven't already downloaded the free BrunWater excel spreadsheet, do so. It will be a big help.

 

[Schecter]

As Rhumbline said, the idea of measuring out 0.03g per bottle is probably not a viable method for most people (although we have some very science oriented folks on here, so you may be one with a capable scale).

Perhaps it isn't the amount, necessarily, you should be concerned with. If you had an IPA, take a pinch of gypsum and put in the bottom of the glass before pouring and compare to a untouched IPA. If you can perceive a sharper bitterness, consider adding it to your next batch.

This all, of course, should be prefaced with "know your water". My water is severely low in SO4 (15ppm) so I knew how much I needed to add to arrive at my desired SO4 levels and SO4:Cl ratio.

 

[WiscBrewer]

Thanks much Rhumbline and Schecter! Those were two very different responses, but they both made sense and they sound very doable. I think I'll give them both a try!