Is creating a 'Burton' sulfate water profile a good thing?

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fastricky

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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?
 

SPLASTiK

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800? Really? Where did you read that? I don't think I've seen any Burtonized Waters profiles ever that high!
 

Greyhound

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I believe fastricky got that straight from Table 21 in How to Brew. However, a few pages earlier Palmer says "at concentrations above 750 ppm, it can cause diarrhea". I understand the reason for the question, but I wish I had an answer.
 
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