Calcium Sulfate (Gypsum) - 3.5 oz (99 g)
Treating your brewing water the right way will definitely make all the difference between good and excellent beers coming out of your fermenters. And there’s nothing like Calcium Sulfate (Gypsum) when it comes to preparing your water for the big day.
This chemical compound has several effects on the water you’ll be brewing with, ultimately affecting dozens of different parameters in your final beer. By adding just a single teaspoon of Gypsum per 5 gallons of water can deliver substantial results you’ll definitely be happy with.
|Directions:||One of the most common reasons for adding Calcium Sulfate (Gypsum) to brewing water is to lower its pH to levels that will promote optimal enzymatic activity during the mash, which ultimately affects yeast health, starch conversion, hop extraction, and a dozen other parameters. It is also used to increase water hardness, which is particularly useful when brewing with RO or very soft water, since proper mineral levels have a huge impact on flavour character of the beer.
Particularly useful when brewing hop-forward beer styles such as IPA and Pale Ale as hop character tends to get more pronounced with higher water calcium levels.