Author Topic: Water salts  (Read 1294 times)

Offline jgl2ltts

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Water salts
« on: August 28, 2011, 06:47:41 PM »
Where can I get magnesium chloride [MgCl2] for mash water additive?    ???

Offline hopfenundmalz

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Re: Water salts
« Reply #1 on: August 29, 2011, 05:49:46 AM »
Google "magnesium chloride" and see it there is a health food store near you that has it.  Some use it as a suppliment. Other than that, I have seen it in non food grade form (ice melter), which I would not use. 

You might want to look at more industrial outlets to see if you can get it.  There is a guy I know that orders it from a chimical supply house, but he has an account with them for his profession.
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Offline johnf

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Re: Water salts
« Reply #2 on: August 29, 2011, 07:09:08 AM »
Google nigari.

Offline hopfenundmalz

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Re: Water salts
« Reply #3 on: August 29, 2011, 10:33:06 AM »
Google nigari.

Good info -thanks.
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Offline jgl2ltts

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Re: Water salts
« Reply #4 on: August 29, 2011, 04:21:52 PM »
Thanks for your responses.  
The reason I posted the query is because the online sources I referenced offer "health" products, such as nigari and various body soaking salts which contain primarily MgCl2 but they also contain other minerals.  The following was extracted from a web site advertising a Japanese brand of Nigari:


Nigari is composed mainly of magnesium chloride, but also contains other minerals found in seawater

I also considered using injectable MgCl2 but found it has benzyl alcohol as a preservative and Sodium as well.  Unfortunately it seems a chemical supply shop is my only reprieve.  I've checked that also and found they only seem to sell it in bulk quantities.  MUCH  more than I would ever have use for.

Hmmm ... maybe a local craft brewery could accomodate a lowly home brewer in need ??
« Last Edit: August 29, 2011, 04:25:32 PM by jgl2ltts »

Offline rstansbu

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Re: Water salts
« Reply #5 on: August 29, 2011, 04:30:22 PM »
Are you dead set on using Magnesium Chloride?  Why not just use Epsom Salt (Magnesium Sulfate)?  It's readily available.  If you are concerned about Chloride levels, just use Calcium Chloride along with it.

Offline hopfenundmalz

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Re: Water salts
« Reply #6 on: August 29, 2011, 04:56:46 PM »
Are you dead set on using Magnesium Chloride?  Why not just use Epsom Salt (Magnesium Sulfate)?  It's readily available.  If you are concerned about Chloride levels, just use Calcium Chloride along with it.

For a Bo-Pils one could get some Mg for yeast health and not up the SO4 levels. 
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Offline Kit B

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Re: Water salts
« Reply #7 on: August 30, 2011, 01:19:22 PM »
Any reason why you're set on magnesium?
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Offline mabrungard

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Re: Water salts
« Reply #8 on: August 30, 2011, 02:16:08 PM »
A little bit of Mg is needed for yeast health and floculation, but there is a debate if brewing water actually needs to provide Mg since malt provides some Mg to the wort. 

I recall that about the only water profile that is difficult to reproduce when starting with distilled water is the Munich profile.  It needs a bit of MgCl2 to get the profile in the ballpark.  For other profiles, you should be able to get by with other Mg and Cl sources. 

Considering that the desirable Mg concentration is so low, you could just skip that component and seen how it turns out.  I'm pretty sure that you can pick up MgCL2 at the health food or vitamin stores.
 
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Offline morticaixavier

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Re: Water salts
« Reply #9 on: August 30, 2011, 03:08:40 PM »
They also have it at morebeer. apparently. I think I am just going to get some epsom salts though


2 bucks for 2 ounces from morebeer or 5 bucks for a pound of epsom salts...

Offline tygo

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Re: Water salts
« Reply #10 on: August 30, 2011, 04:24:44 PM »
They also have it at morebeer. apparently.

They do?  I couldn't find it on the site.
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Offline hopfenundmalz

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Re: Water salts
« Reply #11 on: August 30, 2011, 06:50:23 PM »
You should be able to find 3 lbs of food grade epsom salts at the local grocery or wally world, for around 5 bucks.

MgCL2 might be good for a beer like a Bo-Pils, where you don't want SO4, but want some Mg for the yeast.  I have read recently in a couple of places the the mash will provide enouigh Mg.  For the Bo-Pils I might keep it simple and not mess with adding Mg.
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Offline morticaixavier

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Re: Water salts
« Reply #12 on: August 31, 2011, 08:10:52 AM »
A little bit of Mg is needed for yeast health and floculation, but there is a debate if brewing water actually needs to provide Mg since malt provides some Mg to the wort. 

I recall that about the only water profile that is difficult to reproduce when starting with distilled water is the Munich profile.  It needs a bit of MgCl2 to get the profile in the ballpark.  For other profiles, you should be able to get by with other Mg and Cl sources. 

Considering that the desirable Mg concentration is so low, you could just skip that component and seen how it turns out.  I'm pretty sure that you can pick up MgCL2 at the health food or vitamin stores.
 

This is good to know martin, I am planning a hefeweizen next weekend and this means I don't really have to worry about Mg. simplify.

Offline skyler

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Re: Water salts
« Reply #13 on: August 31, 2011, 08:28:04 AM »
Last time I was in morebeer, I requested MgCl and was told they didn't have it.

Offline morticaixavier

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Re: Water salts
« Reply #14 on: August 31, 2011, 08:38:19 AM »
Last time I was in morebeer, I requested MgCl and was told they didn't have it.

Yeah, When I looked at the website I swore I saw it there but when I was in the store yesterday there was none.