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As above but I am less sulphate loving than DP. He likes the edge.


I used to live in Melbourne (tas water is just as soft where I am) so my go to was 4-8g* of gypsum, usually split between mash and boil (50/50). Needless to say I make sure calcium levels and pH are sorted before worrying about sulphate level.


Forget Burton.


*Less than 8 would usually be because I want to add chloride via calcium chloride so I'd use cacl2 to get calcium and chloride levels where I want them. Sulphate for hop, chloride for malt.


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