The_Bishop
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I'm not saying that the concentrations of the individual minerals are not of import, I'm stating that the 'ratio' is malarkey.
Demystifying custom water chemistry
- Thread starter TheMerkle
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motosapiens
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i think the ratio makes some sense as long as you keep in mind that you need significant amounts to make a difference. I'm not sure if there is any benefit to making a beer that is high (over 100-150ppm) in BOTH salts, but there does appear to be a significant difference in 150/50 of sulfate/chloride vs 50/150. I have that exact experiment going on right now, and even in the initial stages i *believe* there is a significant taste difference. I'm going to do a blind tasting with mrs moto in a couple weeks, when both beers are bottle-conditioned and see what we think.
but yeah, if you have less than 50 or so ppm of both, I doubt the ratio is of any importance whatsoever.
The_Bishop
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AJDelange addressed this far more eloquently than I ever could. The 'ratio' is irrelevant, use the mineral concentrations that help achieve the flavor/mouthfeel profile you're looking for. Trying to stick to a 'ratio' limits the degree of freedom you have in adjustment.
Of course there is but there is also a significant difference between beers made with 40/120 and 60/180. Please read the sticky.
motosapiens
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It's just a way to describe things, not a rigid rule. in beer terms, those are all pretty much the same ratio imho. low-ish to high-ish. Maybe I'll just use that terminology to avoid making anyone sad.
They are, in fact, exactly the same ratio. I fear you might be entirely missing the point.
