High Chloride instead Sulfate in a IPA

Based upon that input I have personally rationalized that Trillium beers are not cloudy due to yeast. What is the actual cause of the murkiness is still a mystery.

JC provides some information but not all of the information. I can understand that since Trillium is a commercial business.

Cheers!

 

Gather No Moss – Inside The Alchemist's Heady Topper
Another piece to the puzzle... or just more contradiction? Looks like John Kimmich believes yeast is the main contribution to what makes Heady a northeast IPA and alludes to the fact that if he used chico Heady would be decidedly "west coast".

"Well, once, when tasting and discussing yeast experimentation with Shaun Hill (of Hill Farmstead Brewery), Kimmich speculated about fermenting his own beer with White Labs California Ale Yeast (WLP001) instead of his own VPB1188. When asked about why he would do that, he replied, “That’s simple. We [would be] taking Heady to the profile of a San Diego IPA.”"

 

I know that 200ppm chloride and 100 ppm sulfate will give you want you are looking for. Can't elaborate more but try that out.

 

No. Higher chlorides won't give a beer more body.

 

You can add gypsum and/or CaCl2 to a glass of beer and see what you like.

 

Higher chlorides won't give a beer more body in the sense that the FG will be higher, or that it'll have more proteins, but it does enhance the perception of body. That's why restaurant food can often be salty. Chefs develop a tolerance for sodium, so they don't taste it when they add salt (Sodium Chloride) to achieve a richer, rounder flavor.

 

I added various combinations of minerals to several one gallon batches of water and chilled them. This made it easier for me to determine my preferred brewing water profiles.

 

I'd say we have a different opinion of what beer body is. The higher than normal for me chloride beer that I'm drinking now has what I would consider to be a thin-medium body. Pretty typical of a saison that finished at 1.004. I can taste the CaCl2 and it isn't doing much to enhance the fullness of the body. Perhaps it would be different if I used 200 Cl instead of 90? Based on what I taste with 90 Cl, I don't want to go beyond it. If want more body, I'm reaching for some malt, not CaCl2.

 

That's right. If 400 Cl makes what you want in a beer, then that's what you should use.

 

We'll agree to disagree. I've had a few discussions with brewers about salt levels in Gose (it's a hot ticket item in the brewpubs of DC right now), and most agree that the salt addition should be more for adding the perception of body than the flavor of sodium. Once you can taste salt, it's too much.

 

I think that's a fantastic idea and gonna give you the best idea of what that water profile gives you.