Water Treatment

Burton Water Salts

Burton Water Salts Burton Water Salts is a mixture of mineral salts used in soft to medium hard water to increase hardness and salinity. Unlike gypsum, which just provides calcium for hardness, Burton Water Salts provide magnesium for yeast nutrition,...

Campden Tablets (Potassium Metabisulphite) - 100 Tabs

Campden Tablets (Potassium Metabisulphite) - 100 Tablets Campden tablets are a sulfur based product that is used primarily in wine and cider making to kill certain bacteria and to inhibit the growth of wild yeast. In wine and cider, campden tablets are...

Calcium Carbonate 2 oz

Calcium Carbonate 1 lb Calcium Carbonate is used to lower the acid level in wine and beer. High acid levels result in tart to sour taste. Calcium Carbonate neutralizes the acids and causes them to drop out. Very effective in reducing astringent flavors...

Calcium Chloride 2 oz

Calcium Chloride Calcium Chloride is used to correct mineral deficiencies in water which is to be used for brewing. I It is used in de-mineralized  soft to medium hard water to increase permanent hardness. It is useful for...

Gypsum - 2 oz

Gypsum - 2 oz Gypsum (calcium Sulfate) is a salt that adds permanent hardness (calcium ions) to soft brewing water. Often used in hoppy beers to promote clean hop bitterness. Gypsum can be added to the mash sparge or boil at the rate of 1 teaspoon...

Lactic Acid 88%

Lactic Acid 88% Lactic acid lowers the pH of mash or sparge water in brewing. It is sometimes used in Berliner Weisse to increase lactic tartness. Use 1 to 4 teaspoons for a 5 gallon batch. 5 oz

Calcium Carbonate 1 lb

Calcium Carbonate 1 lb Calcium Carbonate is used to lower the acid level in wine and beer. High acid levels result in tart to sour taste. Calcium Carbonate neutralizes the acids and causes them to drop out. Very effective in reducing astringent flavors...

Gypsum 1 lb

Gypsum - 1 lb Gypsum (calcium Sulfate) is a salt that adds permanent hardness (calcium ions) to soft brewing water. Often used in hoppy beers to promote clean hop bitterness. Gypsum can be added to the mash sparge or boil at the rate of 1 teaspoon...

Amylase Enzyme 1.5 oz

Amylase Enzyme 1.5 oz Use amylase enzyme in the mash to increase fermentability. Helps promote faster conversions and higher efficiency. Amylase enzyme is particularly useful in a high adjunct mash that may be low in enzymes.   Promotes...