What The Heck!

Discussion in 'General Brewing Discussions' started by Trialben, Feb 26, 2019.

  1. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,422
    Likes Received:
    9,480
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    So I went to brew on the weekend and as I went about measuring out me salt additions to add to mash water I opened me calcium chloride container to find it's saturated with liquid:confused:o_O what the! First thought was ah bloody acid has tipped over and spoiled me chloride dam it. Ended up using it anyway only needed 2g what could be the worst.

    Well this morning before work I though hey I'll spread that out on a plate to dry and maybe I can keep using it.

    Well this is what greeted me on the plate this arvo when I got home a pool of luquid:eek:!
    20190226_163707.jpg
    Silly me had to dip my finger in and taste it... Yeah it was hot like burnt my tongue a bit hot and salty like making saliva come rushing to the Scean of the crime type stuff!

    Well what's going on with this?
    Some sort of chemical reaction?
     
  2. thunderwagn

    thunderwagn Well-Known Member

    Joined:
    Sep 5, 2015
    Messages:
    3,724
    Likes Received:
    7,237
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Loveland, CO
    If you live in a very humid environment and it's not contained air tight, it will absorb moisture from the air...my assumption anyhows.
     
    Trialben and J A like this.
  3. Yooper

    Yooper Administrator
    Staff Member

    Joined:
    Nov 16, 2013
    Messages:
    2,485
    Likes Received:
    1,564
    Trophy Points:
    113
    Gender:
    Female
    Occupation:
    Happily retired
    Location:
    Upper Michigan/Florida
    Trialben, thunderwagn and ChicoBrewer like this.
  4. ChicoBrewer

    ChicoBrewer Well-Known Member

    Joined:
    May 12, 2018
    Messages:
    908
    Likes Received:
    912
    Trophy Points:
    93
    Gender:
    Male
    Occupation:
    Healthcare IT Manager
    Location:
    Chico, CA
    Or keep it in a stock solution.
     
    Yooper likes this.
  5. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,373
    Likes Received:
    6,604
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Calcium Chloride is very hydrophillic - it will absorb enough water from the air to liquify and it looks as if that's what happened. Doesn't taste good at high concentrations, either. Aside: Magnesium chloride will do the same thing. I use a 30% solution in cheese making but here in Denver, we're normally so dry that keeping things from getting moist is never a problem.
     
  6. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,422
    Likes Received:
    9,480
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    WOW ok thanks. I've had that same bag for well over a year with no problems! But i did often wonder why it all likes to clump together. We've had some weather hanging around lately (cyclone hanging around off the coast) and high humidity that explains it then. So much for drying it out eh:confused::).
     

Share This Page

arrow_white