Echuca water results , feedback please

[billygoat]

I routinely use up to 5 g of Epsom salts, in conjunction with Gypsum and CaCl2 in my brewing water. The salts are added directly to the HLT so end up in the mash via the strike water and in the boil via the sparge water. Never had any abnormal flavours etc that I can detect from using Epsom Salts. Also, I am using tank water with very little trace elements as shown by a water analysis.

 

[manticle]

Unlikely 4-5 g in a 20 L batch will give you the runs or taste dreadful - it's more that there is no real need to add any when calcium does a better job of the same things and malt fulfils the requirements.