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Chloride: Difference between revisions
→Effects of chloride
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I need to verify what these books are talking about -- beer level vs water level. | |||
* High levels of chloride can give beer a salty or pasty texture and detract from drinkability.<ref name=smart1/> | * High levels of chloride can give beer a salty or pasty texture and detract from drinkability.<ref name=smart1/> | ||
* High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.<ref name=bsp/> | * High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.<ref name=bsp/> | ||