[quote=“Pietro”]Got some great info on this over at Stackexchange. I’m thinking I may try dissolving 1 gram of gypsum (only because thats as small as my scale will go) in a cup of water, and adding 2 tbsp of the water to a pint of this IIPA. Bru’n water leads me to believe we were pretty close to 5.3 mash pH.
Gypsum does two things:
It releases calcium ions into the mash, which combine with phosphates from the grain to create an acid, thus acidifying the mash.
It provides sulphate ions which contribute a flavour. It’s widely reported that sulphates accentuate hop bitterness and give a slight saltiness to the beer.
If you took all your gypsum and added it only to the glass, then you’d miss out on the first point. However, if you can get the mash pH in line using other means (e.g. acidulated malt), then it’s quite reasonable to add salts to the glass or during packaging.
John Palmer advocates this in his book Water. I have tried it - preparing known quantities of various salts and adding them to different beers to observe the effect. It does produce a taste difference, although it takes some finesse to improve the beer this way.[/quote]
That’s what recipe formulation is for. I may try some small things to a finished beer rarely. But after I brew it is what it is after it is packaged. If something needs to be changed that’s for the next batch