Calcium chloride is used in beer making to harden the water and to decrease the pH level, making the solution more acidic.
Usage: 1 teaspoon per 5 gallons.
For Cheese Making
Used to help coagulate the curds.
Usage: 1/2 teaspoon per 1 gallon of milk.
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We use the calcium chloride in a classroom setting. We tried to get deicing products, but we either ended up with a huge industrial size product, or a product that didn't work as well as this one. Each teacher can have a small bag in the classroom and it has always worked.
I almost always start with RO water. Adding Calcium Chloride bumps up the maltiness. You can't make beer without it. Either it is already in your water, or you have to add it...