Magnesium sulfate, also known as Epsom salt, is used primarily for water treatment purposes. It can be added to brewing water to adjust the mineral content and influence the flavor profile of the beer. It contributes magnesium ions, which can impact yeast health and fermentation performance. Additionally, it can also contribute to the perception of mouthfeel in the finished beer.
Brewers typically exercise caution when using magnesium sulfate because excessive levels of magnesium ions can have negative effects on beer flavor, resulting in a harsh or bitter taste. Therefore, it’s essential to carefully control the dosage of magnesium sulfate to avoid off-flavors in the final product.
Overall, while magnesium sulfate is less commonly used compared to other brewing salts, it can still play a role in water chemistry adjustment for specific beer styles or brewing processes.
