I'm still struggling with the chloride to sulfate ratio though... I'm making a Belgain do you think a chloride to sulfate ratio of .79 is okay for the style?
.79 is probably fine depending on what the ion levels are - just citing the ratio doesn't give any information. For most Belgians I just try to get both around 30-50 ppm and call it a day. None of the traditional Belgian breweries do extensive mineral additions AFAIK.