When we design a recipe, we have all these pieces pushing the beer in various directions... malty, crisp, hoppy, balanced, etc. The water, the condition of the hops, the specific malt you bought that time, how the yeast attenuates, etc. all impact the final beer. I'm often trying to find a balance in my beer that works for my tastebuds and I'm right there most of the time but sometimes I whiff. If you like IPAs with 70, 80, 90 IBUs all the time you may not have the same issue although you certainly could. My water leans towards sulfate so adding chloride is common for me but I could overdo that as well. As recipe designers we always have to keep all these variables in mind and make sure there aren't too many things pushing in the same direction. I should have known on this one... S-04 wasn't going to attenuate like 1056/WLP001 so I needed to do something to make the beer crisper and I didn't see it until it was too late.