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From my understanding, calcium carbonate should rarely, if ever, be used. Generally you want to neutralise alkalinity, especially for lighter beer styles.If your water is low in calcium content then an addition of calcium sulphate or calcium chloride would be more beneficial. These will help lower mash pH (the opposite will happen if you use calcium carbonate and that's only if you are able to properly dissolve it). Some additional acid such as lactic or phosphoric may also be needed.
From my understanding, calcium carbonate should rarely, if ever, be used. Generally you want to neutralise alkalinity, especially for lighter beer styles.
If your water is low in calcium content then an addition of calcium sulphate or calcium chloride would be more beneficial. These will help lower mash pH (the opposite will happen if you use calcium carbonate and that's only if you are able to properly dissolve it). Some additional acid such as lactic or phosphoric may also be needed.
