Description
Calcium Sulphate [Gypsum] reduces the pH during mashing and wort boiling which improves enzyme activity and reduces the risk of infection.
Benefits
-Promotes the precipitation of unwanted proteins in the kettle, hop back or whirlpool
-Improves extract yield and fermentability
-Reduces beer stone and can prevent gushing in beer
-Improves beer fining performance
-Promotes head retention on beer