thood6
Well-Known Member
My IPA is just getting carved up and tastes smooth and hoppy but lacks the crisp bitterness I'm looking for. I used distilled water, lactic acid and calcium chloride but no sulfates. So I was thinking about dosing gypsum per glass and scaling up to the keg.
Anyone done this? What do y'all think?
Anyone done this? What do y'all think?