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In the first instance, just go easy on your salts mate. Far better to undershoot (a good beer that could be better) then overshoot (an undrinkable beer). Think of them like salt and pepper. The right amount can make a great dish awesome and too much can make a great dish inedible.I'd be focusing on getting your mash pH right with acid or acid malt and then introducing a small quantity of salts. You can always micro-dose salts into a glass of finished beer to get an understanding of the impact.
In the first instance, just go easy on your salts mate. Far better to undershoot (a good beer that could be better) then overshoot (an undrinkable beer).
Think of them like salt and pepper. The right amount can make a great dish awesome and too much can make a great dish inedible.
I'd be focusing on getting your mash pH right with acid or acid malt and then introducing a small quantity of salts. You can always micro-dose salts into a glass of finished beer to get an understanding of the impact.
