Calcium chloride: Difference between revisions
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{{in progress}} | {{in progress}} [[Category:Brewing ingredients]] | ||
Calcium chloride absorbs water from the air quite rapidly; it should be stored in tightly sealed containers and resealed promptly after use.<ref name=hob10>Ryder DS. Processing aids in brewing. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> This is a problem because as the amount of water increases, the amount of salt by weight decreases, and therefore measuring by weight will not give an accurate representation of the salt content. Commercial difference sources may also have different levels of purity.<ref>Water</ref> | Calcium chloride absorbs water from the air quite rapidly; it should be stored in tightly sealed containers and resealed promptly after use.<ref name=hob10>Ryder DS. Processing aids in brewing. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> This is a problem because as the amount of water increases, the amount of salt by weight decreases, and therefore measuring by weight will not give an accurate representation of the salt content. Commercial difference sources may also have different levels of purity.<ref>Water</ref> | ||
==References== | *https://www.brunwater.com/articles/working-with-calcium-chloride | ||
== References == | |||
Revision as of 01:06, 18 April 2024
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Calcium chloride absorbs water from the air quite rapidly; it should be stored in tightly sealed containers and resealed promptly after use.[1] This is a problem because as the amount of water increases, the amount of salt by weight decreases, and therefore measuring by weight will not give an accurate representation of the salt content. Commercial difference sources may also have different levels of purity.[2]
References
- ↑ Ryder DS. Processing aids in brewing. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ Water