Originally Posted by shek
Would it be worth it to try to use food grade calcium chloride if I also use it as a brewing salt? And then after I dry it I can pull a little out for my next brew.
Personally, I'd be concerned about any other contaminants that the Calcium Chloride would pick up along the way. Yes, you'd roast/boil off any bugs, but I'm thinking more like odors from the kegerator/oven, etc. The stuff is cheap enough, I'd just keep it separate. Just my $0.02. Others may disagree...