Additives, Spices, and Oak
A milk-based sugar that is not fully fermentable by beer yeast. Adds body and sweetness to sweet stouts. Add to boil.
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).
88% solution. Lowers pH of sparge water.
Silver Cloud flavoring is meant for use during the time of bottling beer, wine, or mead. The most common recommended starting dosage level on flavo...View full details
A largely unfermentable carbohydrate; add to the boil to increase body and mouthfeel in low-gravity beers.
A fining agent that also reduces astringency by removing tannin. Use 1/2 to 1 teaspoon per 5 gallons.