Additives

Beer Additives

Amylase Enzyme. Can be added to an enzyme-poor mash to aid in conversion.

Ascorbic acid. Can be added at packaging to help reduce oxidation.

#9022

Ascorbic Acid 1 oz.

$2.25 EACH

Fermcap-S. An anti-foam agent that can be used during fermentation to eliminate messy blowoff. As soon as fermentation is over, this insoluble compound settles out and remains behind when the beer is racked. It will not affect the finished beers flavor, appearance or head retention. Can also be added during the boil to reduce the risk of boilovers. Use a few drops per gallon for boil, or two drops per gallon for fermentation. Comes in a four ounce eyedropper bottle. Keep refrigerated until use.

#9136

Fermcap-S 4 oz.

$6.99 EACH

Heading Powder - 1 oz.. This additive may be used to promote head retention in your beer. Add 1 oz. powder to 1 pint of cold beer at bottling time. Mix thoroughly, and pour into bottling bucket. Intended for 5 gallons of beer or soda. Contains dextrose and gum arabic.

#9050

Heading Powder 1. oz.

$0.99 EACH

Malto Dextrin. A largely unfermentable carbohydrate; add to the boil to increase body and mouthfeel in low-gravity beers.

#9012

Malto Dextrin 8 oz.

$1.50 EACH

Sinamar. Sinamar is a coloring agent from Weyermann Malz. Because it is essentially a malt extract made from roasted grain (their proprietary Carafa), it is 100% in keeping with the Reinheitsgebot purity law and can be used to add color to dark beers without the bitterness of roasted malts — great for Schwarzbier! Add to the boil; 4 ounces in 5 gallons adds 16 SRM of color.

#3309

Sinamar 4 oz.

$3.99 EACH

Water Treatment

Buffer 5.2. 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.

#9003

Buffer 5.2 1 lb

$9.99 EACH

Burton Water Salts. A mixture of gypsum, potassium chloride, and Epsom salts.

#9001	Burton Water Salts 1 oz.		$1.10 EACH
#40314	Burton Water Salts 1 pound		$10.99 EACH

Calcium Chloride. Calcium Chloride lowers mash pH; 1 gram per gallon adds 72 ppm calcium, 127 ppm chloride.

#9005

Calcium Chloride 2 oz

$1.40 EACH

Calcium Carbonate. Calcium Carbonate (precipitated chalk) increases pH; 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate.

#9025

Calcium Carbonate 2 oz

$1.10 EACH

Epsom Salt. Adds sulfate and magnesium ions to brewing water; 1 gram per gallon adds 103 ppm sulfate, 26 ppm Magnesium.

#40066

Epsom Salt - 2 oz.

$3.99 EACH

Gypsum. Gypsum (calcium sulfate) adds permanent hardness (calcium ions) to brewing water; 1 gram per gallon adds 62 ppm calcium, 147 ppm sulfate.

#9004	Gypsum 2 oz.		$0.99 EACH
#40241	Gypsum 1 Pound		$4.99 EACH

Lactic acid. 88% solution. Lowers pH of sparge water.

#9034

Lactic Acid 4 oz.

$2.99 EACH

Phosphoric acid. 10% solution. May be used to lower sparge water pH; more stable than lactic acid at high temperatures.

#9032

Phosphoric Acid 8 oz. 10% Solution

$3.25 EACH

Clarifiers

Gelatin. A fining agent that also reduces astringency by removing tannin. Use 1/2 to 1 teaspoon per 5 gallons.

#9002	Gelatin 1 oz.		$1.10 EACH
#40240	Gelatin Finings 1 Pound		$10.50 EACH

Irish Moss. 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).

#9006

Irish Moss 1 oz.

$1.30 EACH

Super Moss. A purified form of carrageenan (Irish moss) that is more effictive at coagulating and settling out haze-causing proteins in the brew kettle and primary fermenter.

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.

#40281	Supermoss HB 4 oz		$7.99 EACH
#40282	Supermoss HB 1 lb		$14.99 EACH

Isinglass. Processed from the swim bladders of American and Russian sturgeon species, Isinglass is very effective. Ideally added to beer at kegging, or to wine in the secondary. Store cool. 45 ml satchet is sufficient to clear 5-6 gallons.

#9054

Isinglass satchet 45 ml

$0.99 EACH

Super Kleer KC Finings. 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.

#9051

Super Kleer KC Finings

$1.89 EACH

Whirlfloc Tablets. A blend of Irish moss and purified carrageenan that help precipitate haze-causing proteins and beta glucans. Use one tablet per 5 gallons in the last 15 minutes of the boil.

#9007

Whirlfloc 10 Tablet Pack

$2.00 EACH