I think the point to be made with chloride is to be careful with it if you have high levels of sulfate in your water, as it can cause a level of harshness in your brew. Another thing to consider, don’t use iodized salt, as iodine is toxic to yeast (not sure of the level required for toxicity, but better safe than sorry). I’m with Dave though, chloride can certainly be appropriate for a number of styles, but for me, I usually use salt in conjunction with other sodium containing compounds to balance the sodium level as needed, as my sodium and chloride levels are both very low in my water supply, and for me, chloride is less of an issue for me than sodium where my brewing is concerned.
