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Item #: 2967246 |
Whirlfloc Kettle Coagulant - 10 tablets
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| $1.99
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| A blend of Irish Moss and purified Kappa carrageenan that encourages the precipitation of haze causing materials such as proteins and Beta glucans. Prepared in a quick dissolving, highly soluble tablet form. Add one tablet to last 20 minutes of boil to help coagulate protein. |
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Item #: 2967247 |
Polyclar Chill-Haze Preventative - 1/2 oz.
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| $1.49
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| Add to secondary fermenter and chase with gelatin finings or filter. |
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Item #: 2967249 |
Calcium Chloride - 1/2 tsp.
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| $0.59
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| Used in place of Gypsum when sulfates are not desired. Adjusts mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness. |
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Item #: 2967250 |
Gelatin Finings - 4 oz.
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| $2.99
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| For Wine Gelatin will help to reduce cloudiness by removing colloidal substances. It has an overall tannin polishing effect, but still preserves the phenolic compounds responsible for structure. Add at the rate of .2 to .35 grams per gallon. For Beer Use 1/2 tsp for five gallons of beer. Dissolve gelatin into 1/4-1/2 cup of hot water to dissolve and add to beer. Wait a few days and rack off. |
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Item #: 2967251 |
Irish Moss - 1 oz.
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| $1.19
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| Protein coagulant. Add 1/2 - 1 tsp. per five gallons during the last 20 minutes of boil. |
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Item #: 2967252 |
Ascorbic Acid - 1oz.
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| $1.99
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| Ascorbic acid is a quick-acting and powerful antioxidant that is used in white winemaking to protect against light and short aerations, such as racking and bottling. It works by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning. However, this hydrogen peroxide itself needs to be removed from the wine in order to avoid the very phenomenon that was trying to be avoided in the first place, namely oxidizing the wine. The answer lies in always making sure that the free SO2 levels are correct, both before the ascorbic addition is to be made and after. (Note that "Titrettes" are not accurate enough for this, and that a more precise means of determing free SO2 is needed, such as an Aeration-Oxidation set-up). Addition rate is around 50 mg/l (ppm) as long as the free SO is maintained at 30 mg/l (ppm).(Anti-Oxidant) |
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Item #: 2967256 |
Gypsum - 2 oz
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| $0.69
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| Calcium Sulfate. Used to add permanent hardness (Calcium ions) to brewing water. 1 gram in 1 gallon changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness. |
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Item #: 2967258 |
Amylase Enzyme - 1 oz.
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| $1.59
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Item #: 2967259 |
Malto-Dextrin (Bulk minimum 5 lbs sold per lb)
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| $1.79
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| (added body)Minimum 5 lbs. |
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Item #: 2967260 |
Bru-Vigor (For 5 Gallons)
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| $0.49
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| (For complete & rapid fermentation) |
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Item #: 2967262 |
Break Bright Irish Moss Kettle Coagulant - 4 oz.
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| $3.99
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| Protein coagulant. Add 1/4 tsp. per five gallons during the last 20 minutes of boil. |
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Item #: 2967263 |
Burton Water Salts - 2 oz.
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| $1.99
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| Also known as brewing salts, it is a mixture of Gypsum, Potassium Chloride and Epsom Salt. 1 tsp adds 889 ppm per 5 gallons. For Pale Ales in the Burton on Trent style. |
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Item #: 2967264 |
Calcium Carbonate - 4 oz.
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| $1.49
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| In beermaking: Chalk. Sometimes used for temporary hardness in dark beers. Adjusts pH up. In winemaking: Used to lower acidity levels. 2.5 grams per gallon will roughly lower acidity by .1%. It does not require cold stabilization to precipitate-out acid like Potassium Carbonate does, but it takes longer, affects flavor, and it reduces tartaric before dropping out malic or citric acids. (precipitated chalk - reduces acid, raise pH) |
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Item #: 2967265 |
Irish Moss - 4 oz.
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| $3.99
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| Protein coagulant. Add 1/2 - 1 tsp. per five gallons during the last 20 minutes of boil. |
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Item #: 2967266 |
Malto-Dextrin - 8 oz.
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| $1.19
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| (added body) |
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Item #: 2967269 |
Break Bright Irish Moss Kettle Coagulant - 1 oz.
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| $1.49
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| Protein coagulant. Add 1/4 tsp. per five gallons during the last 20 minutes of boil. |
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Item #: 2967270 |
Phosphoric Acid (85%) - 1 oz.
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| $1.99
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| Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. Being a lower conentration than the Lacitic, it is slower to change the pH of your water and therefore more forgiving to use.Lowers pH of mash &/or sparge. Contributes nutrients for yeast.10% concentration. |
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Item #: 2967274 |
Bru-Vigor - 2 oz
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| $1.99
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| (For complete & rapid fermentation) |
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Item #: 2967275 |
Burton Water Salts - 1/3 oz.
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| $0.69
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| Also known as brewing salts, it is a mixture of Gypsum, Potassium Chloride and Epsom Salt. 1 tsp adds 889 ppm per 5 gallons. For Pale Ales in the Burton on Trent style. |
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Item #: 2967276 |
Lactic Acid - 4 oz.
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| $3.49
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| 88% concentration. Use to adjust pH of sparge water down. |
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Item #: 2967277 |
Calcium Chloride - 4 oz.
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| $1.69
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| Used in place of Gypsum when sulfates are not desired. Adjusts mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness. |
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Item #: 2967279 |
Calcium Carbonate - 2 oz.
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| $0.79
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| In beermaking: Chalk. Sometimes used for temporary hardness in dark beers. Adjusts pH up. In winemaking: Used to lower acidity levels. 2.5 grams per gallon will roughly lower acidity by .1%. It does not require cold stabilization to precipitate-out acid like Potassium Carbonate does, but it takes longer, affects flavor, and it reduces tartaric before dropping out malic or citric acids. (precipitated chalk - reduces acid, raise pH) |
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| Error: Data not available (103)
Item #: 2967280 |
Gelatin Finings - 1 oz.
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| $0.79
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| For Wine Gelatin will help to reduce cloudiness by removing colloidal substances. It has an overall tannin polishing effect, but still preserves the phenolic compounds responsible for structure. Add at the rate of .2 to .35 grams per gallon. For Beer Use 1/2 tsp for five gallons of beer. Dissolve gelatin into 1/4-1/2 cup of hot water to dissolve and add to beer. Wait a few days and rack off. |
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Item #: 2967281 |
Lactose - 1 lb.
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| $4.99
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| Non-fermentable milk sugar - used in production of sweet stouts (sometimes called "milk" stouts) |
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Item #: 2967282 |
Phosphoric Acid (85%) - 2 oz.
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| $3.79
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| Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. Being a lower conentration than the Lacitic, it is slower to change the pH of your water and therefore more forgiving to use.Lowers pH of mash &/or sparge. Contributes nutrients for yeast.10% concentration. |
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Item #: 2967283 |
Gypsum - 1 lb.
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| $2.79
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| Calcium Sulfate. Used to add permanent hardness (Calcium ions) to brewing water. 1 gram in 1 gallon changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness. |
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Item #: 2967592 |
Finishing Formula 4 oz
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| $2.99
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| Adds body and smoothness to liqueurs and wine. General usage for liqueurs is about 1 tablespoon per 750 ml to 1 liter. |
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