Calcium Chloride - Three Chins Brewing

Calcium Chloride

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Calcium Chloride is one of the primary components in the measurement of permanent water hardness (also known as non-carbonate hardness). 

Proper calcium levels in beer can lower pH, preserve mash enzymes, increase extract yield, improve yeast growth and flocculation, accelerate oxalate removal, and reduce color. The chloride ion is believed to promote a palate fullness, sweetness, or mellowness within the flavor profile of beer.

Useful for adding Calcium if the water is low in chlorides.

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