If your beer lacks edge and fermentation seems a little tired, it might be Magnesium sulphate<\/strong>, also known as Epsom salt<\/strong>that are missing in your setup.<\/p>\n This mineral master boosts both magnesium content<\/strong> and the sulphate level<\/strong> in your water - something that yeast loves and makes the hops extra distinctive. This is especially useful if you're working with very soft water or reverse osmosis water.<\/p>\n Why use Epsom salt in beer brewing?<\/strong><\/p>\n Improves yeast health and fermentation power<\/p>\n<\/li>\n Sulphate enhances bitterness and hop flavour<\/p>\n<\/li>\n Gives better control over the water profile<\/p>\n<\/li>\n Good complement to Gypsum<\/p>\n<\/li>\n<\/ul>\n Application:<\/strong> And don't worry - although it's also used as a foot bath in the wellness world, this is Brewery-grade Epsom salt<\/strong>. Your beer will love it, your feet will have to wait!<\/p>","protected":false},"excerpt":{"rendered":" Gypsum (Calcium Sulphate) - Gives your brewing water structure and character!<\/p>\n Increases calcium and sulphate content for better hop bite and clearer beer.<\/p>\n\n
Add approximately 1-2 grams per 25 litres of water - measure your water profile first for accuracy. Avoid overdosing - too much magnesium can cause unwanted bitterness.<\/p>\n