| Display title | Sulfate |
| Default sort key | Sulfate |
| Page length (in bytes) | 7,266 |
| Namespace ID | 0 |
| Page ID | 47 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
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| Page creator | Adam (talk | contribs) |
| Date of page creation | 14:36, 9 March 2020 |
| Latest editor | Adam (talk | contribs) |
| Date of latest edit | 15:40, 7 May 2024 |
| Total number of edits | 38 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 17 |
| Recent number of distinct authors | 1 |
Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Sulfate in brewing water, the dryness and bitterness ion |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Sulfate ions, natually found in brewing water and added with brewing salts, become part of the mineral profile of beer. In beer, sulfate ions help to accentuate the hop bitterness, and impart dryness, astringency, and lend a crisp finish. The recommended level of sulfate in brewing water is 0 to 500 ppm (mg/L), and higher levels can cause a salty taste or harsh bitterness. |
