Hey everyone,
Just wondering if calcium chloride can be used instead of salt for flavor contribution. I understand its main purpose is in the mash to increase hardness and reduce RA, while plain old salt is for rounding out flavors and has noting to do with mash chemistry. I just read that calcium chloride, if tasted, has a very strong saltiness to it. Question is, why bother with salt at all then? Will calcium chloride round out flavors just the same, while removing evil sodium from equation?
Thanks in advance.
Just wondering if calcium chloride can be used instead of salt for flavor contribution. I understand its main purpose is in the mash to increase hardness and reduce RA, while plain old salt is for rounding out flavors and has noting to do with mash chemistry. I just read that calcium chloride, if tasted, has a very strong saltiness to it. Question is, why bother with salt at all then? Will calcium chloride round out flavors just the same, while removing evil sodium from equation?
Thanks in advance.