As an old school brewer, I'm working from my well-worn copy of Dave Line's Big Book of Brewing. Based on my water, my recipe and his book I should be using 1/4 tsp Sodium Chloride and 1/4 tsp Potassium Chloride to up the chlorides for my Porter. Problem is I can't find Potassium Chloride. To my surprise I can't find mention of it at all in modern books or other sources. Has it fallen out of favor? According to Line, it's much easier to measure accurately than Calcium Chloride, but he doesn't give any conversions. What say the forum? I got some Calc Chloride (because I could). How much should I use to replace 1/4 tsp of Pot Chloride? Any why doesn't anyone use Pot Chloride these days?