Gypsum error - help required!

[dyyony]

It is my 2nd attempt at brewing (I once made some bitter from a kit but it didn't turn out well); this time I'm using some decent ingredients (malt from a tin, leaf hops (Fuggels and Goldings) and some crystal malt).
I wanted to add a bit of gypsum as I'm aiming for a Pale Ale, so I read the instructions on the "Youngs" packet and it said to add 1oz per Gallon, so I put in 100g which seemed about right for the batch.
I've since read quite a few recipes since for Pale Ale and they all specify 1 teaspoon of gypsum.. looking on one particular website I can see that I've put in the a level of gypsum suitable for making sherry.
Oops.
Is there anything I can do to rectify this (initial fermentation is just coming to an end now) - or is the brew destined to be ruined?
Many thanks for any advice.

 

[Dunfie]

Hey, sh!t happens and although your beer might be a bit different I'm sure it will be okay. I haven't got any practical experience myself but did a quick google and found this:

Click for question similar to yours

Cheers

D

 

[Aleman]

RDWHAHB

Ruined - Unlikely, it is likely to take some time to become drinkable, and you may get some evidence of the dreaded 'Burton Snatch' :shock: Which is a sulphurous smell / taste . . . It does fade with time, and I have experienced it from Pedigree in the past. Burton is famous (as is Munich) for the high levels for Sulphate in the water, and they have produced pretty decent ale in the past

FWIW, if you are brewing with malt extract there is no need to 'Burtonise' your brewing water as this would/should have been done for you in the production of the malt extract. You should treat your brewing water with 1/2 a campden tablet per 10 gallons to eliminate chlorine but that is all.

 

[dyyony]

Many thanks for those replies.
I'll put it down to experience and I guess the beer will tell me something about the effect of gypsum on beer.
I was intending to dry hop, by just adding in some Goldings leaf hops (or Cascade pellets if I can get them in time) during the secondary fermentation, do you think this error would make that more/less of a good idea?

thanks again

 

[hopin mad]

try this web page, it is a program to help you make the water correct for the brew you are doing, first of all look on you water suppliers web site for the typical state of the tap water for your area, put the figures onto the web page, tell the page what method of correction you are useing, and what beer you are making and it will tell you how much calsium sulphate (Gypsum) and epsom salts to use, Starting with good water is the first step in making good beer,
i hope this is of use to you,

http://www.jimsbeerkit.co.uk/water/water.html

 

[dyyony]

Wow, that looks great! I hadn't seen that one the web - should be very useful in the future. Many thanks.