Salami & Sausages
Meat processing
Sauce making
Cheese making
food Preparation
BBQ and Meat Smoking
Other Food Processing
Food Preserving
Food Equipment Spare Parts
Brewing & Cider Equipment
Spirits & Distillation
Fruit Presses & Crushers
Fermentation Vessels (Storage capacity)
Valves, Fittings & Couplings
Beer Brewing Ingredients
Wine Fermentation Additives
Wine Maturation & Fining Agents
Cleaning Aids & Equipment
Juice Testing & Laboratory
Beverage Transfer & Pumps
Vinegar Production
Olive Curing & Oil Production
Fermentation Accessories
Barware & Drinking Style
Bottle Closures & Packaging
Description
This part of water hardness is defined by the sum of all calcium and magnesium ions that are associated with anions such as chloride or sulfate. It is referred to as permanent hardness because of the fact that it will not precipitate under the influence of heat. Therefore, calcium sulfate is also one of the primary salts used for the improvement of calcium levels in beer. Proper calcium levels in beer can provide the following influences that are generally considered to be positive: they lower the pH, preserve mash enzymes, increase extract yield, improve yeast growth and flocculation, accelerate oxalate removal, and reduce colour.
