[erockrph]

Jon, thanks for the fact checking on this. I think my lazy ass will keep breaking out the scale for my salt additions from here on in.

[HoosierBrew]

Jon, thanks for the fact checking on this. I think my lazy ass will keep breaking out the scale for my salt additions from here on in.

Yeah, same here. If anything, I'd have expected the CaCl2 (being prone to absorbing moisture) to have measurements all over the place, but it was spot on. Like the OP I can't help but feel that some of these products contain more filler than we'd like. But yet we manage to make good beer. So as OCD as a lot of us are with our measurements (I know I am), it sort of seems like getting in the ballpark is what's really important.

[thelastdamnbatch]

Thanks again for weighing those salts!

Baking Soda:

1.1g/cm3 to 1.3g/cm3 as a powder
1 tsp = 4.92892 cm3

4.92892cm3/tsp * 1.2g/cm3 = 5.9g/tsp

Epsom Salts:

1.68 g/cm3 (heptahydrate)
1 tsp = 4.92892 cm3

4.92892cm3/tsp * 1.68g/cm3 = 8.28g/tsp

Again, not sure how the discrepancies in density can be accounted for  (powder vs crystalline vs solid forms) though it would interesting to know...

[Phil_M]

FWIW: This also illustrates why it's preferable to use weights and not volumes when baking. Two different cups of flour can have very different weights.

Another example is kosher salt vs. regular table salt. Those who have used both will likely know that kosher salt is far less salty compared to an equal volume of table salt. Weigh out the two, and the saltiness is the same.

[erockrph]

Jon, thanks for the fact checking on this. I think my lazy ass will keep breaking out the scale for my salt additions from here on in.

Yeah, same here. If anything, I'd have expected the CaCl2 (being prone to absorbing moisture) to have measurements all over the place, but it was spot on. Like the OP I can't help but feel that some of these products contain more filler than we'd like. But yet we manage to make good beer. So as OCD as a lot of us are with our measurements (I know I am), it sort of seems like getting in the ballpark is what's really important.

The other thing about CaCl2 that worried me is the size/shape of the pellets. In a small teaspoon, those round balls could easily leave different sized gaps in between the pellets, leading to inconsistent results. It's interesting that this is the only reading that matched the chart closely.

I will still keep using 1/2 tsp of gypsum added to a 3 gallon batch of extract IPA, but that is because A) the starting concentration in the extract is already unknown and B) I've tested it many times and it works for me. But that's where I'm going to draw the line for my brewery.

[erockrph]

FWIW: This also illustrates why it's preferable to use weights and not volumes when baking. Two different cups of flour can have very different weights.

Another example is kosher salt vs. regular table salt. Those who have used both will likely know that kosher salt is far less salty compared to an equal volume of table salt. Weigh out the two, and the saltiness is the same.

For the kosher salt, it is because of the size of the crystals. I wouldn't be surprised if this had something to do with the discrepancies we're seeing with the brewing salts as well.

[Phil_M]

FWIW: This also illustrates why it's preferable to use weights and not volumes when baking. Two different cups of flour can have very different weights.

Another example is kosher salt vs. regular table salt. Those who have used both will likely know that kosher salt is far less salty compared to an equal volume of table salt. Weigh out the two, and the saltiness is the same.

For the kosher salt, it is because of the size of the crystals. I wouldn't be surprised if this had something to do with the discrepancies we're seeing with the brewing salts as well.

What was my thought as well.

[HoosierBrew]

The other thing about CaCl2 that worried me is the size/shape of the pellets. In a small teaspoon, those round balls could easily leave different sized gaps in between the pellets, leading to inconsistent results. It's interesting that this is the only reading that matched the chart closely.

I will still keep using 1/2 tsp of gypsum added to a 3 gallon batch of extract IPA, but that is because A) the starting concentration in the extract is already unknown and B) I've tested it many times and it works for me. But that's where I'm going to draw the line for my brewery.

I thought the same about the CaCl2. I used the flat side of a butter knife to level off the teaspoons. Past that there'd have to be some variance in the gaps. I think when I buy new bags of water salts I'll weigh a sample of each. If the weights seem comparable to the stuff I have now, no worries. Big difference, I may need to adjust measurements a bit.

[thelastdamnbatch]

An interesting exercise would be to purchase lab grade salts and compare their densities to the homebrew shop salt...

Different forms of the salts (powder vs crystal vs solid) certainly account for some discrepancy but perhaps not all of it...

[HoosierBrew]

An interesting exercise would be to purchase lab grade salts and compare their densities to the homebrew shop salt...

Different forms of the salts (powder vs crystal vs solid) certainly account for some discrepancy but perhaps not all of it...

Agreed

[thelastdamnbatch]

Jon, did you calibrate your teaspoon?  Does your teaspoon really hold 4.92892 cm3?

You should be able to fit 4.92892g of water in that teaspoon!!

Not all teaspoons are equal!

(Not expecting you to try it just being somewhat facetious.)

[HoosierBrew]

Jon, did you calibrate your teaspoon?  Does your teaspoon really hold 4.92892 cm3?

You should be able to fit 4.92892g of water in that teaspoon!!

Not all teaspoons are equal!

(Not expecting you to try it just being somewhat facetious.)

Not at all. I winged it there !


Edit - It'd be an achievement at home to be able to measure that volume of water exactly.   

[thelastdamnbatch]

Jon, did you calibrate your teaspoon?  Does your teaspoon really hold 4.92892 cm3?

You should be able to fit 4.92892g of water in that teaspoon!!

Not all teaspoons are equal!

(Not expecting you to try it just being somewhat facetious.)

Not at all. I winged it there !


Edit - It'd be an achievement at home to be able to measure that volume of water exactly.   

Nah, you'd just have to drip water into your teaspoon until you hit 4.93 grams on your scale (or you overflowed your teaspoon).  Better yet just weigh 4.93 grams of water and pour it into your teaspoon to see if it fits!  Getting the teaspoon to stay level might be interesting though...

[Footballandhops]

I didn't read this thread but I use a milligram scale for all brewing salt and hop measurements

[a10t2]

Nah, you'd just have to drip water into your teaspoon until you hit 4.93 grams on your scale (or you overflowed your teaspoon).  Better yet just weigh 4.93 grams of water and pour it into your teaspoon to see if it fits!  Getting the teaspoon to stay level might be interesting though...

And hold the water at 3.98°C throughout...