Calcium Chloride Powder

In Beer Making: Calcium chloride is used to harden the brewing water and decrease the pH level, making the solution more acidic. Use in place of gypsum when sulfates are not desired. It also helps yeast flocculation and is important for head retention. Suggested usage is 1 tsp. per 5 gallons. In Canning/Pickling: Add to pickled vegetables at the rate of 1/8 teaspoon per pint to improve crispness. Do not use dry calcium chloride in cheese making. A 30% solution is needed, which can be found here, or made by diluting 30% powder with 70% distilled water by weight; note that this mixture will get extremely hot.