Adding gypsum to the keg?

[thood6]

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?

 

[BigEd]

I would just live with it. The sulphate acts on the hop compounds during the boil so I don't think it will have much effect at this point other than increasing the mineral flavors.

 

[Yooper]

I would just live with it. The sulphate acts on the hop compounds during the boil so I don't think it will have much effect at this point other than increasing the mineral flavors.

Maybe. But if you want to see if it'd work for you, you could pour a pint and then stir in some gypsum (a tiny bit) and see what you think.

I'm not a big fan of high-sulfate beers, including IPAs, but maybe you'll find that it makes the difference you're looking for.