Minerals and Additives for Beer

Calcium Chloride 34% - Water modifier Calcium chloride - also called beer salt, is often used in commercial breweries. Calcium helps lower the pH of the wort, creating an optimal...

Calcium sulfate (Gypsum) - water modifier Calcium sulfate is used to increase mental acidity (lower pH) and increase water hardness. In brewing, calcium sulfate is used to adjust the mineral...

Magnesium Sulphate - water modifier Magnesium sulfate 99%, also known as Epsom salt - MgSO4 * 7H20, is an important mineral due to its effect on wort and wort pH....

Calcium carbonate 98% (Chalk) - water modifier Calcium carbonate (E170 food grade) 98% is the most popular antacid! (raises pH). The composition is ultra-pure calcium carbonate. Dosage: 6.5 g/10 l...

Sodium Bicarbonate - water modifier Sodium bicarbonate is a salt used to increase the amount of minerals in the beer liquid to improve the quality of the beer and to...

Potassium chloride is a water modifier Potassium Chloride 99% is a white, odorless powder that is used to increase the amount of minerals in the beer liquid to give the...

Lactic acid 80% Recommended for increasing the acidity of wine and beer. Also suitable for finished wine. Lactic acid is used in brewing to reduce the pH of the mash...

Lactic acid 88% Recommended for increasing the acidity of wine and beer. Also suitable for wine that has finished fermenting. Lactic acid is used in brewing to lower the pH...

Orthophosphoric acid 75% phosphoric acid (orthophosphate) is a common ingredient in the brewing process. This acid can be used to acidify the wort (to adjust the pH). Phosphoric acid helps...

BV AROMAZYME™ is a food-grade enzyme preparation with strong glycosidase activity, derived from a selected strain of Aspergillus niger. It is composed of β-glucosidase enzymes, which hydrolyze glycosidic bonds, releasing...

Irish Moss The main active ingredient extracted from Irish moss is carrageenan. Carrageenan helps to remove haze from beer by binding proteins and other particles that cause cloudiness. This results...

Protafloc tablets are a widely used agent in brewing for clarifying wort. They help remove proteins and other haze-forming particles from the wort, thus ensuring a clearer final product –...

Biersol - beer clarifier "Biersol" is a beer fining agent. It is a liquid preparation whose main ingredient is silica gel . This gel acts as a flocculant , meaning...

Ascorbic acid (vitamin C) Ascorbic acid (vitamin C) is used as an antioxidant in beer production. It helps: Prevent oxidation: Ascorbic acid reacts with oxygen, thereby protecting beer from oxidation...

Rice Hulls - Filtration Aid When brewing beer from malt and with a large amount of wheat, oats, rye, or other huskless grains, the filter bed can easily become clogged,...

Alpha Amylase - enzyme Distiller's enzyme alpha-amylase is a powdered enzyme of bacterial origin, alpha-amylase, designed to break down (or liquefy) gelatinized starch into short-chain dextrins and simple sugars prior...

AntiFoam - Defoaming agent Avoid foaming problems during brewing with AntiFoam - Foamsol. When brewing beer with a steam condenser – especially in closed or semi-closed systems such as "Brewster...

Anti-Foam - Foam Reducing Agent Silicone-based product. Prevents foam formation during distillation. Completely odorless, tasteless, and entirely neutral. In beer and wine production, anti-foam can be used: During fermentation, to...

Super Moss HB - "Better Irish Moss" Five Star company's specially developed coagulant for home brewers. Designed to quickly precipitate proteins and reduce beer turbidity. Dosage: up to 2g/10 liters...

5.2 pH Stabilizer A proprietary blend of nutritional phosphate buffers to lock in the pH level of the mix. No more guesswork with beer salts and acids to adjust pH....