John Palmer will be speaking at the competition run by Music City Brewers in October. Here’s another quote…
“Some brewing books advocate the addition of brewing salts to the brewpot to imitate the water of a famous brewing region, like the Burton region of Britain. While some salts can be added to extract-based brews to improve the flavor profile, salts are more properly used to adjust the pH of the mash for all-grain brewing. Water chemistry is fairly complex and adding salts is usually not necessary for extract brewing. Most municipal water is fine for brewing with extract and does not need adjustment. So, if you are brewing from an extract recipe that calls for the addition of gypsum or Burton salts, do not add it. The proper amount of a salt to add to your water depends on the mineral amounts already present and the brewer who published the recipe probably had entirely different water than you do. You may end up ruining the taste of the beer by adding too much. Just leave it out; you probably won’t miss it.”
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