Ashbeck water and epsom salt?

(That's water to the rest of us!) Beer is about 95% water, so if you want to discuss water treatment, filtering etc this is the place to do it!
Post Reply
Juffer
Tippler
Posts: 29
Joined: Sat Feb 08, 2020 1:17 pm

Ashbeck water and epsom salt?

Post by Juffer » Tue Mar 24, 2020 10:00 pm

Im looking at brewing a PA using a light and hoppy water profile using ashbeck water. For a 30l brew i will need 4g Gypsum, 3g calcium chloride but do i need Epsom salt additions? What are your thoughts and it would also be interesting to hear what alternative salt additions you use.

Thanks Geoff

Kingfisher4
Hollow Legs
Posts: 387
Joined: Tue Jun 27, 2017 11:03 pm
Location: Derbyshire, UK

Re: Ashbeck water and epsom salt?

Post by Kingfisher4 » Wed Mar 25, 2020 11:05 am

After my initial flurry of reading when I first started Brewing two years ago I discovered that most good quality all grain brews probably had all the constituents for a healthy fermentation. The big specialist yeast book suggested magnesium and particularly zinc maybe trace elements that could potentially be lacking.

Out of habit since then I add 1/4 tsp Epsom salt to mash water and a zinc supplement tablet five minutes from the end of boil. I tried to ensure that the zinc concentration will not be toxic to the yeast and it certainly does not appear to be since.

Would be interested in comments. I have only used dried yeast so far by the way.

Post Reply