Yeah, this ratio, wherever it came from, has been way over obsessed about by homebrewers. Remember that 3:1 you have there isn't magic. If it was 3ppm sulfate and 1 ppm chloride you wouldn't notice either. If it was 600ppm and 200ppm the beer would be undrinkable because of either one. What you need to learn is what level of each individual ion is the minimum taste threshold and the maximum tolerable limit, and what flavor effect each has. Then choose the level of each ion individually to achieve the degree of that effect you want to perceive in a given beer.
Googling Sulfate (and chloride) a bit and the first hits also talk about the ratio between the two. So would something like ~150ppm sulfate and ~50ppm chloride make more sense?
The ratio doesn't matter at all; you need to know both numbers. FWIW, 150/50 is about where my pale ales end up.
Interesting about the ratio. I have enough of a chemistry education to know that 1:3 and 200:600 will yield different results.
But if possible could you guys give hints to starting points of sulfate and chloride (perhaps what you would use in a rather hoppy beer such as pliny the elder) so I don't have to itterrate from really low to really high before I hit the sweet spot. Is 150/50 a good start?
PS I take it that I have not majorly done anything wrong in bru'n water since this topic quickly turned to concentrations rather than actual usage of the spreadsheet.
Once again thanks for your help
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