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Magnesium sulfate is similar to calcium sulfate but is not as effective as calcium in reducing the pH of the mash.

Can be used to add sulfate “crispness” to the hop bitterness. Use sparingly as too much can have a laxative effect!

Magnesium (Mg)
Magnesium is a critical yeast nutrient if used in small amounts. It also behaves as calcium in contributing to water hardness, but this is a secondary role. Levels in the 10-30 mg/l range are desirable, primarily to aid yeast. Levels above 30 mg/l will give a dry, astringent or sour bitter taste to the beer.

You can get a profile of your local water supply from your city or water company. Also, often the local brewing club has already collected local water profiles for you to examine. In the water report, look for the 6 critical items listed above. Also, be aware that many local water suppliers will frequently flush their system periodically (often in the Spring) with highly chlorinated water, which can give you some very strange brewing results if you are unaware of their schedule.

Sulfate (SO4)
Sulfate plays a major role in bringing out hop bitterness and adds a dry, sharp, hoppy profile to well hopped beers. It also plays a secondary role to lowering Ph of the mash, but the effect is much less than with carbonates as sulfate is only weakly alkaline. High levels of sulfate will create an astringent profile that is not desirable. Normal levels are 10-50 mg/l for pilsners and light beers and 30-70mg for most ales. Levels from 100-130 mg/l are used in Vienna and Dortmunder styles to enhance bitterness, and Burton on Trent pale ales use concentrations as high as 500 mg/l.

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Raises Residual Alkalinity and mash pH

Also known as Pickling or Slaked Lime, it is primarily used in the brewing industry to increase the residual alkalinity of brewing water in the mash / fermenter.

Performing a carbonate reduction involves adding slaked lime or “pickling lime” to the water. The problem with this method is that you must calculate the amount of lime to add carefully, and it must be added gradually while monitoring the pH carefully to avoid creating very alkaline water from excess hydroxide.

We would highly recommend using BrewFather for your water calculations as Calcium Hydroxide is a mainstay in the water profile analysis section.

Calcium (Ca)
Calcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient. Calcium levels in the 100 mg/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg/l. The range 50mg/l to 150 mg/l is preferred for brewing.

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The addition of acid such as tartaric acid, malic acid or citric acid brings tartness to the wine which helps to balance the sweetness from the grapes that would be too sickly otherwise. A low pH also improves how well the wine ages and improves it shelf life.

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Water Resistant Design 
Made to be water resistant and splashproof.

Digital Triple Point Calibration
The calibration is completely digital and can be done in 60 seconds.  No calibration screws that you need to turn or anything like that.  Just put the pH meter into the buffer solution that comes included and then hit the calibration button. 

Looking to dial in your water chemistry then check out our water profile table

Water Chemistry Profile – Brew Distill Ferment

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Calcium Chloride (CaCl₂·2H₂O) 300g
Adjusts brewing water, accentuates maltness and lowers mash pH.

Calcium adds to water hardness and chloride accentuates maltness, sweetness and fullness. Typical concentratons for brewing water are 50 – 150 ppm Ca²⁺ and 50 – 150 ppm Cl^– . It is also used to lower the mash pH. Additons can be put in the brewing water or directly into the mash.

Recommended sulphate-to-chloride ratoss:
4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty

• 1 gram of CaCl2 per liter of water contributess:
• 273 ppm Ca2+
• 482 ppm Cl-

Calculatng how much salt to add depends on the mineral levels already in soluton. Contact your local water supplier for informaton on Ca²⁺, Mg²⁺, CO₃^2-, SO₄^2- and Cl^– in your municipal water.

For your information:
This product is also used in pickling fruit and vegetables and it makes picked products crisper. Some more information can be found here:
http://www.healthycanning.com/calcium-chloride/

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