KuntzBrewing
Well-Known Member
This sounds odd, but any beer I add gypsum to (my ipas) get the wieredest off flavor. Taste like what I imagine dirty feet soaking in beer to taste like.
This is only in my IPA. PH is on track. Yeast is fine. No infection. Its only this gypsum I add. Using pure ro water. I have been expeirementing with the additions a bit. Startdd with 5g per 7 gallons of finished beer, tasted terrible dumped it. I have troubleshot down to 1g per 7 gallons and its still there (although the sharpness from sulphates is damn near gone) and the taste is not nearly as bad as the 5grams from all of my expirements I've kept everything but gypsum controlled so I know its that salt. The taste seems to be a direct function of gypsum. So my question is can this stuff go bad? I know most everyone uses it in their ipas even the professionals. But I've never tasted this in any other beer. Even any of my other beers
This is only in my IPA. PH is on track. Yeast is fine. No infection. Its only this gypsum I add. Using pure ro water. I have been expeirementing with the additions a bit. Startdd with 5g per 7 gallons of finished beer, tasted terrible dumped it. I have troubleshot down to 1g per 7 gallons and its still there (although the sharpness from sulphates is damn near gone) and the taste is not nearly as bad as the 5grams from all of my expirements I've kept everything but gypsum controlled so I know its that salt. The taste seems to be a direct function of gypsum. So my question is can this stuff go bad? I know most everyone uses it in their ipas even the professionals. But I've never tasted this in any other beer. Even any of my other beers