A winter warmer. Almost a porter but still just about in IPA territory. I'm aiming for lots of body with maltiness balanced out with English hops. My supervisor in the photo is Stinky.
this post was submitted on 03 Nov 2025
70 points (97.3% liked)
Homebrewing - Beer, Mead, Wine, Cider
2789 readers
2 users here now
A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
What’s the white powder on the grains? Looks like a little lactose from the pic but guessing not. Salts?
Yup. Gypsum and some 5.2 pH buffer.
I'd recommend dissolving the salts in water before it is added to mixture, otherwise it may not dissolve completely over mashing time and might be not homogeneously distributed.
For most brewing salts, hot water works best to dissolve them. Gypsum specifically works the other way around, where it dissolves best in cold water (retrograde solubility). I always used to just throw the gypsum in before I started heating my strike water, and any other salts after it was hot but before grain.