the effects of salt on hop presence?

[Ron Reyes (Papa Piggy)]

So Ive been thinking for a while that my Hop efficiency or whatever it is is low.
I know there are many reasons for this but i had an interesting thing happen recently. My second attempt at making a Serra Nevada Pale Ale Clone was really missing any hop nose or flavour. then I was eating some potato chips and all of a sudden there came the hops. So how do we explain that and can additional salt in the my water help. I typically use my local water supply report as a starting point and then for this type of beer i aim at the "balanced profile". Im just thinking in general terms.

 

[Hogarthe]

I guess Salt is a flavor enhancer... Maybe that explains it? Or maybe instead of working toward balanced you should try working toward a hoppy style water profile.

 

[Nimit Bier]

Adding gypsum also helps. And yes salt, alcohol are flavour enhancers

 

[Nosybear]

Salt would be chloride, indicating something is off with the malt, not the hops. Too much sulfate can be harsh.

 

[GFHomebrew]

Well you'll have to brew that clone again but this time raise the chloride addition some by adding more table salt try 2:1 chloride to sulphate and see how you like it.