22 replies to this topic

[denny]

I also like chloride in my IPAs

 

I try to keep it at undetectable levels.  I don't add any and my water has next to none.

[HVB]

I try to keep it at undetectable levels. I don't add any and my water has next to none.

I suspect another reason you don't really care for NE style beers since most have elevated chloride.

[Big Nake]

I've never really thought that you should make something like a pale ale with ZERO (or close) chloride. You need some to give the beer a little depth but that's just me. The only styles where I add only CaCl and no gypsum are a Munich Helles or something else like an American Lager where my 27ppm of sulfate are just fine right where it is.