I recommend a side-by-side. I did this a while back based on a Brew Dudes video and it made a difference in my beers.
Recently, I mixed a 5000 ppm solution/suspension of chloride and one of sulfate using CaCl and Gypsum. I poured three 4 oz beers and began dosing each one at 50 ppm while maintaining a undosed control.
I didn’t begin tasting anything until 150 and really began noticing at 200-300 ppm.
However, the CaCl dosed beer seemed to become ‘softer’ as the gypsum dosed beer began to become ’sharper’ (if that makes any sense) ...but those changes weren’t evident to me until 150 ppm and even then just slightly.
Of course, I am the one pouring, dosing, and tasting so my play time was far from any kind of legit study.
Based on that I concluded for me salt additions may not be detectable until they meet a perception threshold. IOW, the usual water profiles we find in the various water calculators aren’t going to be detectable by everyone until their personal threshold has been met.
A pinch in 5 gal is imperceptible to me.
Also, I don’t weigh salts. I use a set of teaspoons (1/8, 1/4, 1/2, 1). 10x faster reducing the PITA factor. ...and in the mash I focus solely on pH, any other additions go in the boil.
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