Follow up question: at what point in my brew day process is the Cl:SO4 ratio most important? During the mash? Or is it more a mineral balance that affects the yeast (where the post-boil mineral composition is most important)?
tomsawyer, when I use lactic acid, I only add 2.5 mL to my mash, which usually involves an infusion volume of somewhere in the neighborhood of 10-14 qts (2.5-3.5 gals).
Also, when you say "adequate calcium in your mash," can you explain why? I thought it was most important to have adequate calcium for the yeast (which would be more dependent on calcium levels in the post-boil volume). I guess what I'm asking is when mash pH is correct, how important is the mineral composition during that phase of the brewing process?