$2.50
Magnesium Sulphate (Epsom Salts)
Lowers pH slightly. Can be used to add sulfate “crispness” to the hop bitterness.
Magnesium is a critical yeast nutrient if used in small amounts. It also behaves as calcium in contributing to water hardness, but this is a secondary role. Levels in the 10-30 mg/l range are desirable, primarily to aid yeast. Levels above 30 mg/l will give a dry, astringent or sour bitter taste to the beer. 100gm.
7 in stock
Magnesium Sulphate (Epsom Salts)
Lowers pH slightly. Can be used to add sulfate “crispness” to the hop bitterness.
Magnesium is a critical yeast nutrient if used in small amounts. It also behaves as calcium in contributing to water hardness, but this is a secondary role. Levels in the 10-30 mg/l range are desirable, primarily to aid yeast. Levels above 30 mg/l will give a dry, astringent or sour bitter taste to the beer. 100gm.
| Weight | 0.15 kg |
|---|
