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Chemicals and Water Treatment


Find everything you need here to adjust your water chemistry to take your beers up the next level in perfection.
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    Gypsum - Calcium Sulfate (1 lb)

    Gypsum adds permanent hardness (calcium ions) to soft brewing water. Brewers that use distilled, or RO, water like to add some gypsum back into the...

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    Gypsum - Calcium Sulfate (1.5 oz)

    Gypsum adds permanent hardness (calcium ions) to soft brewing water. Brewers that use distilled, or RO, water like to add some gypsum back into the...

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    Ascorbic Acid

    Ascorbic acid, also known as vitamin C, is a common ingredient used in brewing to prevent oxidation. During the brewing process, oxygen can be intr...

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    Malic Acid (50 lbs)

    Malic Acid lowers pH a bit less than Tartaric acid, and is less sour. Excellent for making acid adjustments in Gewurztraminer, Muscat, and Reisling...

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    Kick Carrageenan Micro-T

    KICK Carrageenan kettle finings are an effective way to improve flocculation and clarity in the kettle and throughout the rest of the brewing proce...

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    Gypsum - Calcium Sulfate (5 lb)

    Gypsum adds permanent hardness (calcium ions) to soft brewing water. Brewers that use distilled, or RO, water like to add some gypsum back into the...

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    Pectic Enzyme (Dry) - 10 lb

    Add to must to break down pulp and aid in the extraction of tannin. Can also abate pectin haze in wines and cider. Pectic Enzyme physically destroy...

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    Epsom - Magnesium Sulfate - MgSO4 (1 lb)

    Epsom can be used to add sulphate and magnesium ions to brewing your water. 1 gram in 1 gallon changes the salt levels by 103 ppm sulphate, 26 ppm ...

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    Tartaric Acid (1 kg)

    The most desirable and stable of the wine acids. One teaspoon per gallon will increase acidity by 0.1%.

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    Calcium Carbonate (2 oz)

    Calcium Carbonate (precipitated chalk or CaCO3) increases pH, lowers acidity in wine; 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate. C...

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    Campden & Whirlfloc Tabs (10 tabs each)

    Campden is used in brewing to remove the chlorine/chrloramines typically found in tap water. Whirlfloc is a clarifying agent added to the boiling s...

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    Malic Acid (1 kg)

    3.4g per gallon adjusts acidity by +.1%. Lower pH less than will tartaric acid. Malic acid is the acid found in apples and is, therefore, the best...

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    Calcium Chloride (1 lb)

    Calcium Chloride is used by brewers to lower the pH, and add water hardness to the beer. Use up to 1 teaspoon per 5 gallons before the boil. Calciu...

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    Epsom - Magnesium Sulfate - MgSO4 (2 oz)

    Epsom can be used to add sulphate and magnesium ions to brewing your water. 1 gram in 1 gallon changes the salt levels by 103 ppm sulphate, 26 ppm ...

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    Campden Tabs - Sodium Metabisulphite (25 tabs)

    Add 1/2 to one crushed campden tablet to your brewing water to remove the chlorine/chrloramines typically found in tapwater. Campden tablets are a ...

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    Potassium Sulphite (3.5g)

    Prevents: Molds, Bacteria, Microbial Spoilage and Fights Off Oxygenation Chemical Compound: Potassium Metabisulfite, KSO, also known as potassium p...

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    Calcium Carbonate (1 lb)

    Calcium Carbonate (precipitated chalk or CaCO3) increases pH, lowers acidity in wine; 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate. C...

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    Pectic Enzyme (dry) - 1 lb

    Add to must to break down pulp and aid in the extraction of tannin. Can also abate pectin haze in wines and cider. Pectic Enzyme physically destroy...

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    Pectic Enzyme (Dry) - 1oz

    Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to a wine must w...

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    Tartaric Acid - 2 oz

    Tartaric acid is used in the wine industry to reduce the pH value and provide tartness. Tartaric acid helps to control the acidity of the wine and ...

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    Potassium Metabisulphite (250g)

    Prevents: Molds, Bacteria, Microbial Spoilage and Fights Off Oxygenation Usage: Wine: 6 Gallon (23lt.) batch of Wine: In a small drinking glass, ...

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    Calcium Chloride (2 oz)

    Calcium Chloride is used by brewers to lower the pH, and add water hardness to the beer. Use up to 1 teaspoon per 5 gallons before the boil. Calciu...

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    Campden Tablets - Sodium Metabisulphite (100 tablets)

    Use in brewing to remove the chlorine/chrloramines typically found in tap water.  Campden tablets are a common ingredient used in home brewing and ...

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    Burton Water Salts - 1/3 oz

    Contains papain to prevent chill haze. 1 package sufficient for 5-Gals. Burton water salts are a type of mineral salts used to adjust the mineral...

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