« on: January 18, 2011, 02:17:10 PM »
I think what Martin's saying is that adding gypsum or calcium chloride has nothing to do with "salts the mash needs". Those two are more about accentuating maltiness or hoppiness and a maltster would have no reason to add those.
They have to add something to adjust pH. Are they just adding HCl? If so then there would be residual Cl. Their mash also needs calcium so there would be a reason to add CaSO4 and/or CaCl2. You can't add calcium ion by itself. For all I know their tap water has sufficient elements but they are still going to come through to the extract.