That's something that puzzles me. We are bombarded with warnings not to use iodized salt, but the amount of iodine it would add is nearly off-the-scale miniscule. Yet people suggest using Iodophor or the like as no-rinse sterilisers.
My pack of Westlab Epsom salts actually says it's food grade in the small print, funnily enough. It also says it's medical grade, although I don't know what that implies. However, food grade is food grade, so I'm happy using it.
I've been using this for while and I'm not dead yet, like others have said it claims to be food grade. My wife and daughter use it in the bath, (the lavender free version thankfully), so I just nicked some out of a new pack one time, put it in a sealed jar and add when needed.
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Hmmm, I have the same stuff and have been using it for the past few months (at least), when needed. I have been having issues with hoppy beers of late, i.e. they not being very good. I am now wondering if this stuff is to blame. However, I recently made a Pliny the Elder clone and added 2.5g of epsom to the mash. That beer turned out well so don't think I can blame the epsom.Thanks @Northern_Brewer and @Cheshire Cat
As much as I'd like to think that Westlab are just covering their backsides, and all will be OK, I think I'll just need to buy from a HBS to be safe. I'll use that as an excuse to buy ingredients for another brew, therefore justifying the postage cost (even though I'd be spending more money!
It's maybe an older pack that you have because there is nothing on mines that says food grade and I only bought it yesterday.
Kosher salt sounds like a racket to me. Why should any food grade salt not be kosher? I should just use ordinary table salt.
Kosher salt is a weird American name. It basically means "uniodised". All our salt in the UK is uniodised (ie, iodine is not added to the salt) and thus "kosher salt". Just use normal table salt.
