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Calcium Chloride

Calcium Chloride

Calcium Chloride is used by brewers to lower the pH ands add water hardness to the beer. It provides sufficient calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism....

Campden - Noble Grape

Campden Tablets (100)

Potassium metabisulfite, used to prevent oxidation and growth of wild yeast and bacteria in must. Use 1 tab per gallon (4 L). 100 per package.

Gypsum (1 lb)

Gypsum (1 lb)

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...

Lactic Acid 88% (32oz)

Lactic Acid 88% (32oz)

Lowers pH in mash. Add 1 teaspoon per cup of water. Can use up to 4 teaspoons.

Lactic Acid 88% (4oz)

Lactic Acid 88% (4oz)

Lowers pH in mash. Add 1 teaspoon per cup of water. Can use up to 4 teaspoons.

Magnesium Sulphate 40g

Magnesium Sulphate 40g

Use to change the ion content of brewing water. Is also ideal as a nutrient for growing hops. Also known as Epsom Salt.

Phosphoric Acid 10% (8oz)

Phosphoric Acid 10% (8oz)

Most commonly used to lower sparge water pH as it is more stable than lactic acid at high temperatures.

Precipitated Chalk (Calcium Carbonate) - 1 kg

Precipitated Chalk (Calcium Carbonate) - 1 kg

Used for wine & beer making to decrease acidity and raise pH. 1 gram per gallon or 1 tsp per 5 litres. Use before fermentation.

Precipitated Chalk (Calcium Carbonate) - 60 g

Precipitated Chalk (Calcium Carbonate) - 60 g

Used for wine & beer making to decrease acidity and raise pH. 1 gram per gallon or 1 tsp per 5 litres. Use before fermentation.

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