|Many English commercial breweries use Burton Water Salts to harden the
water, which helps Irish Moss work better to coagulate haze-producing
malt proteins, and the harder water also helps provide a crisper hop
The magnesium provides a vigorous fermentation, and the salt
adds an illusion of body to the finished beer.
Use 1 to 4 teaspoons per 5
. If you are doing partial or all grain brewing, add at the
start of the mash, or add at the start of the boil for extract brews.