what does epsom add to the beer?

[gregorach]

Well, my water is so soft it's practically distilled, if I didn't add epsom I'd be looking at a magnesium deficiency. Magnesium is an essential co-factor in many enzymatic reactions, so it's very important to have enough. It's almost as important as calcium... Most people's water should already have adequate amounts present though.

[GARYSMIFF]

Our water is so Hard Chuck Norris is frightened of it

[WallyBrew]

Well, my water is so soft it's practically distilled, if I didn't add epsom I'd be looking at a magnesium deficiency............

Doubt it.

A 1040 all malt wort has about 70mg/L of Mg. Most water has between 0 and 5, though there are areas where this is substantially higher (I think Notts is one area)

Epsom is a pointless addition.

[Dennis King]

Our water is so Hard Chuck Norris is frightened of it

Double hard Essex water

[GARYSMIFF]

Our water is so Hard Chuck Norris is frightened of it

Double hard Essex water

[GrowlingDogBeer]

My latest brew has no Epsom. Let's see what difference it makes.

[GARYSMIFF]

My latest brew has no Epsom. Let's see what difference it makes.

Steve, that will be a good test, keep us posted

[GrowlingDogBeer]

You are having a keg of it so you can see for yourself.

[GARYSMIFF]

Oh yea, the Michael bobelicious

[Aleman]

As Wb says you only really need about 5mg/L of magnesium, and more than this is supplied by the malt.

I do add magnesium, enough to add an additional 5mg/L to my water (which has ~1mg/L) . . .in my case its 3.5mg of Magnesium sulphate in 95 litres of liquor . . . so a pretty pointless addition

[gregorach]

I stand corrected.

[GARYSMIFF]

Run around Now!!!!!!!!!!!