BURTONS WATER SALTS 1 OZ
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Contains papain to prevent chill haze. 1 package sufficient for 4, 5 gallon batches..
A mixture of mineral salts used in soft to medium hard water to increase hardness and salinity. Unlike gypsum, which just provides calcium for hardness, Burton Water Salts provide magnesium for yeast nutrition, and the chloride ions (salt) included impart a more full-bodied taste to most beers.
Most Commonly used in English commercial brewing to harden water, which helps Irish Moss or Whirlfloc work better in coagulate haze-producing malt proteins, and the harder water also helps provide a crisper hop character. The magnesium helps ensure a vigorous fermentation, and the salt adds an illusion of body to the finished beer. Use like gypsum, 1 to 4 teaspoons per 5 gallons, adding at the start of the mash if you are mashing, or at the start of the boil for extract brews.