« on: July 29, 2015, 05:06:06 AM »
+2 - do not add salts to extract recipes. You have no idea what the mineral content of the original brewer's water was. You may even be better off using RO or distilled water.
+2.5 - The only exception is if you're tweaking a known recipe and all the other factors are the same (i.e., water source and extract brand/type remain the same). In that case if you feel like the recipe needs a boost you can start adding small amounts of a mineral to adjust the recipe to taste.
I found that my extract pale ales & IPA's improved with an extra 1/2 tsp of gypsum in a 3 gallon batch. I think that's in the ballpark of an extra 100ppm or so of Sulfate. I use soft well water and Muntons Extra Light DME, so YMMV. I have heard that Briess's water has a relatively high mineral content, so you may want to think twice about adding extra minerals to it.