I saw the article on Gose in the latest edition of BYO and wondered if anyone ever adds salt to beers in the dark part of the spectrum? And if so, what quantity of salt?
Unfortunately, I just bottled some stout before the idea popped into my head, so I missed the opportunity of trying it. Next time I may add some salt to the last half gallon in the bottling bucket and see how it will taste.
Thanks in advance for your comments.