Home Brew Forums > Home Brewing Beer > Brew Science > When and where to add salts in the brewing process
Thread Tools
Old 12-10-2012, 05:19 PM   #1
Feedback Score: 0 reviews
Join Date: Mar 2012
Location: St. Louis, Missouri
Posts: 263
Liked 14 Times on 11 Posts

Default When and where to add salts in the brewing process

My last 2 batches I've added 4 g of CaCl. I put 2 in the mash water before doughing in, and 2 in the sparge water. Is this the proper procedure?

guldalian is offline
Reply With Quote
Old 12-10-2012, 06:04 PM   #2
Feedback Score: 0 reviews
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 7,901
Liked 1082 Times on 847 Posts
Likes Given: 33


That depends on what you are trying to accomplish. If just getting some chloride into the beer (a good idea) is it then it doesn't much matter when you add the salt. If pH reduction in the mash is a goal then obviously it should all go into the strike liquor. If kettle pH reduction is the goal then a portion could go into the sparge water or the kettle itself.

Adding CaCl2 to sparge water will not reduce its alkalinity or pH if that's what you are thinking of.
ajdelange is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Where to add brewing salts Parkinson1963 All Grain & Partial Mash Brewing 8 06-15-2010 03:21 AM
brewing salts - a little help? JLem Recipes/Ingredients 1 09-27-2009 11:55 PM
Brewing Salts? RonRock Brew Science 5 09-23-2009 08:13 PM
pH and Brewing Liquor (water treament and brewing salts) TheChemist Brew Science 22 07-06-2009 06:31 PM
Brewing Salts Xiren General Techniques 3 11-09-2008 05:23 PM

Forum Jump

Newest Threads