Hello,
I am looking to add chloride while not adding excess calcium I find that when I adjust my water profiles for certain beers I can hit all the metrics but my calcium is too high for what I am looking to accomplish. My starting calcium is 30ppm and magnesium is 4.8ppm prior to adjustment. I have been trying to find some magnesium chloride to try but I cannot seem to find a reliable food grade source. If I split the difference between CaCl2 and MgCl2 It seems that I could accomplish the numbers I would like to hit while still keeping magnesium a level of around 20ppm.
Cheers,
Sean
I am looking to add chloride while not adding excess calcium I find that when I adjust my water profiles for certain beers I can hit all the metrics but my calcium is too high for what I am looking to accomplish. My starting calcium is 30ppm and magnesium is 4.8ppm prior to adjustment. I have been trying to find some magnesium chloride to try but I cannot seem to find a reliable food grade source. If I split the difference between CaCl2 and MgCl2 It seems that I could accomplish the numbers I would like to hit while still keeping magnesium a level of around 20ppm.
Cheers,
Sean
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