Originally Posted by thisisbeer
I think I understand the chloride to sulfate ratio is more important than amounts there as long as you dont go over 300ppm sulfate?
I would say that the contrary is true- that the ratio is unimportant.
The amounts are important in the flavor of the beer, but the chloride/sulfate ratio is unimportant.
I use more sulfate lately in my very hoppy APAs and IPAs, but I have some recipes where I like a more modest amount.
If you want to, you could use far more sulfate if you like that in your beers.