Originally Posted by mabrungard
Aaron, Thank you for the comments and confirmation of the predictions. It is good to have more field results.
You are the poster child of why the ratio needs to take a back seat to the total concentrations. By maintaining a 2:1 ratio, you are undesirably increasing the chloride. As sulfate rises to HIGH levels, chloride needs to stay quite modest or there will be antagonistic (minerally, bad, rough, unappealing, etc) flavor effects. Review the water profiles for Burton and Dortmund in Bru'n Water. Burton is known for crisp, clean dryness, while Dortmund is known for minerally character. Notice that the chloride level is low for Burton and fairly high for Dortmund. The ratio for Dortmund is 2.5 while the ratio for Burton is over 17.
Now, I'm not recommending any brewer move to the Burton profile. But do recognize how modest the Pale Ale profile is in comparison to Burton. Its ratio is 5.5. More substantial than the 2 you are using, but more importantly it keeps the chloride relatively low so you don't invoke the minerally result.
By the way, if you are a pro-brewer, the Bru'n Water version for supporters has a bunch of features that a pro would appreciate.
Thanks for the reply, I have adjusted the SO4 and CL levels. Here is where I am at:
Total Hardness 488
SO4/Cl Ratio 4.9
I went with the Pale Profile.
Thanks as always for your thoughts... they have treated me well with regards to our water.