Chemicals and Water Treatment

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...

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...

Prevents Molds, Bacteria, Microbial Spoilage and Fights Off Oxygenation Specification: 100% brand new with high quality Purity: >99% Uses: b...

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...

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

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 ...

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

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...

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

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...

Made from annatto seed, this double-strength natural colouring gives homemade cheese a yellow colour. Use to add a warmer cream colour to milk. Can...

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...

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...