Sugars (Corn, Rice, Dextrose) - Belgian Candi - Adjuncts

Brewers Best Conditioning Tablets (Carbtabs) - 250ct Bag - Brewer’s Best Conditioning Tablets are a convenient way to add just the right amount of carbonation to your brew. These tablets contain no sucrose or fructose fillers -- just dextrose and Briess Pilsen Light DME for a clean, pure beverage. The number of tablets you use will determine the carbonation level of your beer - 3 tablets for low carbonation, 4 tablets for medium and 5 for high. Mix and match different carbonation levels in bottles from the same batch -- it’s your beer -- do what you want. Each package of 250 tablets will prime 5 to 6 gallons of beer (depending on number of tablets used per bottle.) Each tablet contains 545 mg of priming sugars. Why Use Brewer’s Best Conditioning Tablets: Control your carbonation levels - No need for bottling bucket - No need for priming solution - Less siphoning - Easier and faster bottling - Reduced risk of infection - Reduced oxidation - Longer shelf-life.

Many homebrewers find the bottling process to be mundane and tedious. With this in mind Coopers have produced Carbonation Drops, which are designed to replace priming sugar. Contains 27% glucose and 73% destrose. One drop will fully carbonate a 12oz beer bottle and two drops will carbonate a 22oz. This is especially handy for the brewers that keg and bottle their batches. Just drop into the bottle, fill, then cap. 3 days for full carbonation at room temperature. Package of 60 drops.

For brewing quality beers. Use for fermenting and priming.

Lactose is non-fermentble and adds sweetness to drier beers.

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.

Rice syrup solids is used to add fermentables to your wort while adding little flavor. Rice syrup solids is typically used in making American Pilsners.

Belgian Candi Sugar is authentic crystalized beet sugar. It is in diamond form without strings & no straining is needed. Color in dilution depends on the amount of sugar used & the volume of liquid. Its use increases alcohol & lightens body. Used by professional brewers to produce some of the unique beers of Belgium. Directions: Use one to two Ibs. of sugar per 5 or 6 gl. batch. For pale colored and Tripple style beers, use clear candi. For Grand Cru, Abbey and Saison styles use a mixture of clear and dark. For Dubbel, Old Bruin and holiday styles use the dark sugar.