Recipe critique.

[JJeffers09]

@curtdogg

@JJeffers09

I think the ratio is more important than the ppm

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Do you mean sulfate/chloride?

I think im going with 100ppm sulfate and 80ppm chloride.  I don’t want a minerally tasting stout.

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Yes, if it’s 300:100 or 150:50 so4/cl IIRC produce indistinguishable beers.

I think a stout stands up to minerally water very well.  My .02 cents.