…commercial breweries use Burton Water Salts to harden the water, which helps Irish Moss work better to coagulate haze-producing malt proteins, and the harder water also helps provide a crisper hop character. The magnesium provides a vigorous fermentation, and the salt adds an illusion of body to the finished…
Calcium Chloride lowers mash pH; 1 gram per gallon adds 72 ppm calcium, 127 ppm chloride.
Gypsum (calcium sulfate) adds permanent hardness (calcium ions) to brewing water; 1 gram per gallon adds 62 ppm calcium, 147 ppm sulfate.
88% solution. Lowers pH of sparge water.
10% solution. May be used to lower sparge water pH; more stable than lactic acid at high temperatures. This product is only eligible for ground shipment within the contiguous United States.
Essentially the same salt with the same applications as potassium metabisulfite, but contains the sodium ion instead of potassium. Some winemakers prefer to use this salt for sanitizing and KMS for antioxidant/stabilizing additions to must and wine. Use the same way and in the same proportions as KMS…
Calcium Carbonate (precipitated chalk) increases pH; 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate.
Adds sulfate and magnesium ions to brewing water; 1 gram per gallon adds 103 ppm sulfate, 26 ppm Magnesium.
…high-alcohol or other difficult fermentations to enhance yeast performance. Nutriferm Energy brings alpha-amino acids, trace elements and mineral salts naturally contained in the yeast cell. Supplying nutrients and vitamins to yeast is strategic in the reproductive phase, when external elements such…
Made by Five Star Chemicals. When added to the mash, this combination of buffer salts keeps the mash pH at 5.2—regardless of the pH of your brewing water. In our tests, we have achieved a noticeable increase in efficiency when mashing with Buffer 5.2.
A blend of Irish moss and purified carrageenan that help precipitate haze-causing proteins and beta glucans. Use one tablet per 10 gallons in the last 5 minutes of the boil.
Campden Tablets are easy-to-use capsules of potassium metabisulfite; use to prevent oxidation and growth of wild yeast and bacteria in must. One tablet in one gallon of must yields 75 ppm total sulfur dioxide. Crush into a powder before using. Some beer brewers also use campden tablets to remove…
A kettle fining derived from seaweed. Add 1 teaspoon per 5 gallons to the last 15 minues of the boil to enhance cold break (protein coagulation).
A fining agent that also reduces astringency by removing tannin. Use 1/2 to 1 teaspoon per 5 gallons.
To use: rehydrate 1/4 teaspoon of Super Moss HB in 4 oz of cooled wort to create a slurry, then stir in the slurry during the last 10 minutes of the boil and whirlpool the wort during chilling.
Isinglass is very effective at clearing yeast. Add to beer at kegging, or to wine in the secondary. Store cool. 45 ml satchet is sufficient to clear 5-6 gallons.
Biofine Clear is a clarifying agent designed to drop yeast and haze-forming particles out of your beer. Highly effective, Biofine Clear will make beer very bright and clear within a day or two of adding. Add between 1/4 tsp and 2 tbls after fermentation is complete, a day or two before packaging.…
An excellent all-purpose fining for beer or wine. Clears 12-48 hours after adding to the secondary fermenter. Contains kieselsol and chitosan. This product is derived from shellfish.
Chill haze is caused when proteins and tannis (polyphenols) bind together and become insoluble during cold storage. Clarity Ferm prevents chill haze by breaking down the proteins involved thus preventing protein/polyphenol complexes from forming. Clarity Ferm also significantly reduces gluten…
This enzyme promotes clearer beer by breaking down the proteins and tannins responsible for chill haze. Simply add to your chilled wort prior to fermentation. One 5mls vial is sufficient for 5 gallons of wort, 5 vials are included in each packet. Made with Brewers Clarex™ from DSM.
…using pasteurized milk or goat’s milk* Direct-set Mesophilic and Thermophilic cultures (5 of each), lipase powder, annatto cheese coloring, cheese salt and citric acid to impart defining flavor and color on different cheese varieties.* Does not include a cheese press