Would this forum be a good place to ask what to expect from each of the major brewing salts searching for a little indepth info? Assuming that the mash pH is in range of course, what do they contribute?
Just a couple that come to mind are:
Sulfates; bittering and ?
Chlorides: what? ???
This is good.
Thanks!
check out the Brew Strong series on Water (4 episodes, IIRC).
Excellent reference material.
John Palmer has a succinct description of what each salt contributes (qualitatively speaking) here
http://www.howtobrew.com/section3/chapter15-1.html
Also read the PH and water profile section in Palmer’s book. I found that reading it meant alot less re-winding on brewstrong. Then listen to the four episodes on brewstrong. The most important thing i took from it all. Water chemistry and salts are important. But, first figure out the mash in relation to efficiency. Figure out fermentation temp control. Figure out Aeration. Then start focusing on water profiles, and salts.
Sorry, Should have read the last two lines. Chlorides = malt, Sulfides = bittering. The brewstrong episodes on water will help a ton.
