Bru'nwater Dry vs Full??

Homercidal said:

@mabrungard, I'm playing with the newest version of Bru'nwater and I am struggling to really understand the concept of sulfate/chloride ration and it's effect on the perception of flavor/feel in a finished beer.

Specifically I'm planning a kolsch recipe and on one hand Kolsch water is often described as "soft", and yet the beer is also described as "crisp".

To me, a soft beer is made with water containing less mineral content, while a "Crisp" beer has enough mineral content cause some feel or flavor.

What would you recommend for a Kolsch water profile in the selection box in Bru'nwater?

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mabrungard said:

I find that crispness is largely a function of pH and by that I mean, a slightly lower pH. With respect to soft, I agree that having low ionic content in the brewing water is helpful. For those reasons, I find that the color based profiles in Bru'n Water are good for Kolsch brewing. They have fairly low mineralization, but are still suited to ale brewing.

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