I was always told that salt + yeast = bad, or at least for beer. However, after contacting a local brewery about their chili chocolate stout, they told the proportions of their chili and chocolate additions, and then stated that they added sea salt at the beginning of the boil to up the flavors.
So, how much salt is too much salt? I am trying to figure out what amount to use, may end up contacting the brewery again about that, though do not want to overreach the help already given. Perhaps the amount of salt used for a good pot of soup scaled to 5gallons, then cut back just a bit?
I figure this will be something of experimentation, but wanted to first check to see if anyone had experience or good thoughts on this.