What I mean is I've read in a few places that anything over 400ppm sulfate is not a good idea taste-wise for your beer.
Well Burton water is rated at roughly 820ppm sulfate depending on whose info you get.
I know how to manipulate my water accurately, so is it advisable to make the sulfate level that high? (I've also read that that amount of sulfate can cause diarrhea...)
Whaddya think?
Well Burton water is rated at roughly 820ppm sulfate depending on whose info you get.
I know how to manipulate my water accurately, so is it advisable to make the sulfate level that high? (I've also read that that amount of sulfate can cause diarrhea...)
Whaddya think?