Im looking at brewing a PA using a light and hoppy water profile using ashbeck water. For a 30l brew i will need 4g Gypsum, 3g calcium chloride but do i need Epsom salt additions? What are your thoughts and it would also be interesting to hear what alternative salt additions you use.
Thanks Geoff
Ashbeck water and epsom salt?
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- Hollow Legs
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Re: Ashbeck water and epsom salt?
After my initial flurry of reading when I first started Brewing two years ago I discovered that most good quality all grain brews probably had all the constituents for a healthy fermentation. The big specialist yeast book suggested magnesium and particularly zinc maybe trace elements that could potentially be lacking.
Out of habit since then I add 1/4 tsp Epsom salt to mash water and a zinc supplement tablet five minutes from the end of boil. I tried to ensure that the zinc concentration will not be toxic to the yeast and it certainly does not appear to be since.
Would be interested in comments. I have only used dried yeast so far by the way.
Out of habit since then I add 1/4 tsp Epsom salt to mash water and a zinc supplement tablet five minutes from the end of boil. I tried to ensure that the zinc concentration will not be toxic to the yeast and it certainly does not appear to be since.
Would be interested in comments. I have only used dried yeast so far by the way.