Hi! I have been playing around with Beer Alchemy brewing software and have been setting up my water profile. It allows you to work out how much of various salts to add to closely match the profile of the original water used to brew. Now then - I am aiming to get my Bristol Water to mimic Burton-on-Trent water I seem to have managed this except for that my sulfate level is 128 mg/l to low. If I adjust this by adding Gypsum, then I just get much higher calcium levels than I should. FIrst question: How critical is sulphate level compared to calcium? I know sulphate has something to do with complimenting the flavour of hops - but not what calcium does in brewing. Second: What can I add to just raise the sulphate levels but leave sodium and calcium alone? Blimey, doesn't AG get complicated!