Author Topic: Brewing Salt/Water Related Question  (Read 595 times)

Offline Mike-Ale

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Brewing Salt/Water Related Question
« on: April 13, 2016, 01:06:17 PM »
Can anyone tell me which type of solid form CaCl2 is typically sold by homebrew stores?  I purchased LD Carlson.   I am assuming it is dihydrate but want to make sure I am inputting the correct one.

Offline 69franx

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Re: Brewing Salt/Water Related Question
« Reply #1 on: April 13, 2016, 04:45:29 PM »
I really cannot answer your question, but after a quick check, Martin's Brun'Water suggests choosing anhydrous unless you specifically know that it is dihdrate to avoid overdosing your water
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Offline Stevie

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Re: Brewing Salt/Water Related Question
« Reply #2 on: April 13, 2016, 05:14:50 PM »
I really cannot answer your question, but after a quick check, Martin's Brun'Water suggests choosing anhydrous unless you specifically know that it is dihdrate to avoid overdosing your water
+1 - he mentions that the uncertainty is why he recommends making a CaCl solution. Haven't bothered with this yet. No reason beyond my process is pretty autopilot and I don't want to change right now.

Offline Mike-Ale

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Re: Brewing Salt/Water Related Question
« Reply #3 on: April 13, 2016, 05:31:57 PM »
Thanks for the help guys.  I just got the "donation version" of Bru'n Water and in it is says that dihydrate is the most common type and when I referred back to my old version of BW the numbers matched when plugged in as dihydrate. I am going to try to call LD Carlson for clarification and I will post my findings

Offline Mike-Ale

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Re: Brewing Salt/Water Related Question
« Reply #4 on: April 13, 2016, 05:40:31 PM »
Just spoke to customer service at LD and it is anhydrous. I probably read the hovering cursor wrong. Thanks again!

Offline beersk

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Re: Brewing Salt/Water Related Question
« Reply #5 on: April 13, 2016, 07:07:05 PM »
I really cannot answer your question, but after a quick check, Martin's Brun'Water suggests choosing anhydrous unless you specifically know that it is dihdrate to avoid overdosing your water
+1 - he mentions that the uncertainty is why he recommends making a CaCl solution. Haven't bothered with this yet. No reason beyond my process is pretty autopilot and I don't want to change right now.
This is only if you want to be absolutely EXACT. I'm okay with being a few ppm's off.
die Schönheit der bier...

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Offline ynotbrusum

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Re: Brewing Salt/Water Related Question
« Reply #6 on: April 14, 2016, 02:39:31 AM »
And of course I had to question how much moisture is absorbed over time to alter the calculation...but let's not bring that up again....
Hodge Garage Brewing: "Brew with a glad heart!"