'Salty' Beer?

[Jerry]

I've just tried a pint of my first extract brew, based on the Wadworths JCB recipe in the Graham Wheeler book. It's much better than the kit beer I've made in the past, though still a bit hazy after four weeks in the keg. The problem is that it tastes a bit salty, so I think I must have put too much DLS into the boiler? The water here (Liverpool) is soft and the water company website gave an average calcium level of 40mg/l. Using information from the Brewpacks website I calculated that it would take 1g/l of DLS to boost the calcium to the right level for a bitter. Has anyone had this problem before? It's not very scientific, but for my next brew I think I might just cut the amount of DLS by half and see what happens?

[OldSpeckledBadger]

I don't think Gypsum tastes salty otherwise all the beer that comes out of Burton-on-Trent would taste salty as their bore holes go into water heavy with Gypsum.

[evilsoc]

I have no experience with mineral additions but I can tell you for a fact that Gypsum will taste salty.

[KevP]

I've just tasted some and I think you have your facts wrong.

It doesn't taste of anything, apart from a taste a little like unscented talc smells.

I've just tasted DLS

and that does taste salty, i've also just tasted a calcium chloride flake (one of the consituents of DLS) and thats even frekin worse



I have a feeling that magnesium/epsom salts will taste salty (the other constituent) but i'll leave that for some other idiot to taste.

The things we do in the name of science!! Fair play Chris, have a beer to wash out that taste

[mysterio]

I've tried em all, Gypsum doesnt have much flavour on its own, CaCl is intensely salty.

Remember there will be plenty of mineral salts in your extract. You're essentially brewing with whatever water make up the extract maker has when he was making the wort. Plus, whatever was naturally was in you water. I wouldn't be adding DLS or anything on top of that, personally.

[WishboneBrewery]

Don't worry I had a glass to hand at the time, just incase, particularly as calcium chloride has an exothermic reaction with water

Is that the stuff that was used in Miners lamps, just add water for acetylene gas? (I'm wrong aren't I??)

[OldSpeckledBadger]

Is that the stuff that was used in Miners lamps, just add water for acetylene gas? (I'm wrong aren't I??)

That's Calcium Carbide you're thinking of.

[WishboneBrewery]

I suppose that might be rather dangerous to add to a boiler!!!

[pauljmuk]

Never used Gypsum in a beer, so I can't comment as a brewer. I am however a geologist.

Gypsum, salt, potash etc are all the products of deposition on the sea bed / hot springs / volcanic vapours etc. It is also calcium sulphate., containing SO4. It is also an Anhydrite - ie a salt united with water, so it's a hydrated salt of calcium sulphate. In fact, in ancient times, the soft form, that contained so much water, was translucent, and was used for windows before glass was invented.

Therefore entirely possible it could impart a salt taste (although, even having been down a Gypsum mine in Nottinghamshire, I can't say I put the stuff in my mouth!!)

Interestingly, burnt Gypsum was used to make plaster of paris, so if you drink too much, fall over and break your leg - get your bag out and make your own cast!