started fermentation at 67 degrees slowly moved to 69 and will let it free rise now.
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With epsom salts, you risk adding an off flavor to your beer - I believe it is metallic. You can look at brewing water software to see if you exceed any recommended limits. There is sufficient magnesium in malt for all your magnesium needs.
Generally, I would use gypsum over epsom salts because of the above and because my scale is not accurate at measuring weights of around 3 grams.
Yeah, I agree. For years I used only gypsum for sulfate with good results, but after reading tons of water info here decided to use epsom for part of my sulfate content on IPAs, presumably to keep Ca limits from getting excessive. I used it on three beers last year and got a metallic/minerally character I didn't care for all three times. All else on these recipes was as brewed before - grist, RO, pH, sulfate level,etc. The epsom put the Mg well within limits in Brunwater and I double checked the weights on my scale. Just didn't care for it. I also read Kelsey McNair's 2015 NHC presentation where he said that he targets 125-150ppm Ca for hoppy beers. Think I'll stick with gypsum for sulfate.
I found the nutrition info for the frozen pulp on the Wegman's website, so I'm guessing that they carry it there. Maybe Whole Foods has it, too?
Personally, I'd rack onto the pulp in secondary. That might help keep the mess down.
I have no experience with either, but the Guava paste has a bunch of additives that I'd (personally) rather not use - such as added sugar, citric acid and food coloring. It doesn't look like it has added preservatives, so at least it shouldn't impact fermentation.
Now the Passionfruit Pulp lists "Passionfruit Pulp" as its sole ingredient. I had no idea that this existed up until now, and I want some like yesterday. If it's even remotely good, I will be using it in a mead ASAP, and probably in beer. I might even put it in cider. I love the flavor of passion fruit, but I've never found a convenient source that I would want to use in the brewery until now.