Originally Posted by Netflyer
Er, if the beer is already brewed you would be wasting your time. Is this AG or extract btw? Next time if it is AG treat the water you will mash with the salts, if it is extract then treat the water you will use for the boil. The ion's are necessary for the mash to work properly. This is less important if you extract brew because your wort has already been made in appropriate water by the malter. The extract brewer would still benefit however because getting the water to the desired ranges also helps the yeast out. I would just not worry about this batch, it will turn out fine. Next batch consider the salt modification.
It was an AG batch. Thanks for responding, but I'm not sure it addresses the question I had. That's my fault, I tend to ramble in the build up to the question and get bored myself rereading it (must work on clarity)
The question I have is: Is the chloride:sulfate ratio strictly a taste bud effect?
If it is then I'm guessing that modification of this ratio can be done after the fact, during bottling for instance.
If there are chemical reactions that take place, maybe during the boil to enhance bitterness, etc, then it can't be late modified.
If someone has done this experiment before, I'd love to hear the results, otherwise I can fiddle with this batch at bottling.