Beer Making Additives and Chemicals

Malto dextrin is less than 5 percent fermentable. Use up to 8 oz in 5 gallons of brew to increase body and mouthfeel. Made from malt.

Burton Water Salts - Also known as brewing salts, it is a mixture of Gypsum, Potassium Chloride and Epsom Salt. They are used to adjust water hardness, mainly for the production of Pale Ales. Add one teaspoon (for a five gallon batch) to wort during last 15 minutes of boil time.

Use 1 teaspoon per 5 gallons. Lowers pH. Useful for adding Calcium if the water is low in chlorides.

To clear wine and beer. Use 1/2 tsp. per gallon for beer and 1 tsp per gallon for wine. 1. Add gelatin fining material to 1/2 c. to 1 c. of cold water and let soak for 1 hour. 2. Stir vigorously. 3. JUST bring it to a boil, either on the stove or in a microwave, then remove from heat. 4. Let stand for 3 minutes then stir mixture into beer or wine and let clear for 10 to 15 days. Works best when beer or wine is stored between 50 - 77 degree F. 5. Rack the beer or wine to remove from the sediment at the bottom.

Calcium Sulphate. Use 1 teaspoon per 5 gallons to

A blend of Irish Moss, bicarbonate of soda 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 1 tablet per 5 gallons with 15-20 minutes left in boil. You may never go back to plain Irish moss.

A seaweed, with the active ingredient carrageenan, it helps coagulate haze forming proteins, reducing haze. Recommended usage is 1 teaspoon per 5 gallons of beer (wort). Add 15 minutes before the end of the boil.

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

5/2 pH Stabilizer by Five Star Chemicals. Repeatability throughout the brewing process is the key to producing consistent high quality beer. Of all the ingredients in your beer, water is the most misunderstood component. The quality, hardness and subsequent pH of your water will affect enzymatic activity, solubility of salts, proteins and sugars as well as hop usage and perceived hop bitterness. In addition, water quality also contributes to scaling and mineral deposits on your equipment. Now you have the ability to control the pH of your brewing water! 5/2 is a proprietary blend of food-grade phosphate buffers (similar to brewer's salts) that will lock in your mash and kettle water at a pH of 5.2 regardless of the starting pH of your water. BENEFITS INCLUDE: Optimizing the enzymatic activity of your malt. Helping clarify your wort. Obtaining more consistent hop usage in the boil. Reducing scaling & mineral deposition in all your equipment. Brewing more consistent beer!

Anti-Foam Agent - 5 grams - We’ve added an Anti-Foam Agent, a powdered, food-grade silicone used to reduce excessive foaming during fermentation. You add up to one gram of the Anti-Foam powder per gallon of beer or wine prior to fermentation to prevent foam from pushing up and clogging your airlock. It can also be added during the boiling stage of brewing to prevent messy boil-overs! Great to use with turbo yeast or super yeast. The Anti-Foam will not affect the finished flavor, appearance or head retention of your beverage. 5 grams is enough to treat 5 gallons.