# Recipe critique.

**URL:** <https://forum.homebrewersassociation.org/t/recipe-critique/26330>\
**Category:** Beer Recipes\
**Created:** [October 2, 2017, 11:55pm UTC](https://forum.homebrewersassociation.org/t/recipe-critique/26330 "2017-10-02T23:55:24Z")\
**Posts on this page:** 1\
**Showing post:** 21

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**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\
**Post date:** [October 6, 2017, 4:34pm UTC](https://forum.homebrewersassociation.org/t/recipe-critique/26330/21 "2017-10-06T16:34:13Z")

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> [@JJeffers09](#):
>
> 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.&nbsp; My .02 cents.
> 
> Sent from my SM-G955U1 using Tapatalk

That has not been my experience.&nbsp; I fond that the absolute values are more important than the ratio.

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