El Pistolero
Well-Known Member
Anybody use water salts? My LHBS recommends 1 1/2 tsp. of Burton Water Salts in most of their recipes, but in German ales they recommend 1/2 tsp. of Calcium Chloride. Anybody using any of this stuff?
Here's some info to answer your question.catfish said:Why is the water chem so important?
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