In beermaking: Chalk. Sometimes used for temporary hardness in dark beers. Adjusts pH up.
In winemaking: Used to lower acidity levels. 2.5 grams per gallon will roughly lower acidity by .1%. It does not require cold stabilization to precipitate-out acid...
Calcium Chloride (hydrated) is used to correct mineral deficiencies in water which is to be used for brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness. Calcium Chloride is effective in eliminating the...
One teaspoon per gallon will increase acidity by 0.1%.
Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Increase percieved hop bitterness.
Used to lower pH in the mash.
10% solution. May be used to lower sparge water pH; more stable than lactic acid at high temperatures.