Calcium Carbonate- Chalk (25kg)

Calcium Carbonate increases alkalinity for dark beers such as milds, porters and stouts and balances pH reducing the effects of dark grains in soft water areas.  In wines it produces double the calcium salt of tartaric acid, whilst having minimal effect on the malic acid content.  In the case where a major deacidification (around 2 g/L or higher) is necessary, calcium carbonate can be used before or during fermentation.

Benefits

• Increases wort pH.
• Improves health and vigour of the yeast
• Adds Calcium Ions
• Reduces beer stone and can prevent gushing in beer

For more information please read TDS above under ‘TDS 1’ and our article, water, water everywhere http://www.murphyandson.co.uk/water-water-everywhere/