Minerals and Additives for Beer

Magnesium Sulfate. Packaging: 100g. Magnesium sulfate, also known as Epsom salt MgSO4 * 7H20, is an important mineral due to its effect on wort and wort pH. It is used...

Potassium chloride. Packaging: 100g. Potassium Chloride 99% is a white, odorless powder used to increase the amount of minerals in the beer liquid to give the beer the desired properties....

Calcium sulfate (Gypsum). Packaging: 100g. Designed to increase mental acidity (reduce pH) and permanently increase the hardness of brewing water.

Calcium carbonate (chalk). Packaging: 100g The most popular antacid! (raises pH). The composition is ultra-pure calcium carbonate. Dosage: 6.5 g/10 l reduces acidity by 1 g/l.

Sodium Bicarbonate. Packaging: 100g. 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 obtain...

Calcium Chloride 77%. Packaging: 100ml. Calcium chloride - also called beer salt, is often used in commercial breweries. Chlorides give beer a mild, rich and sweeter taste, while calcium helps...

Irish moss (Irish Moss). Packaging: 50g. Increases the viability of yeast during fermentation, improves the transparency of beer. Dosage: 1/4 teaspoon per 23L of wort. Typical dose 3g.-20L Pour into...

When brewing from malt and with large amounts of wheat, oats or other hullless grains, the bottom of the filter can easily clog, making isolation very difficult. Rice husks are...

Biersol - Beer clarifier. Packaging: 100ml. A special solution of silicon dioxide that improves the clarification of beer wort proteins, the so-called hot sediment. Dosage: Dosage: 3-5 ml/10 liters. Add...

Phosphoric acid 75% Package: 250ml. This acid can be used to acidify the wort. It gives beer a good taste and is an additional source of phosphorus for yeast. The...

Lactol - Lactic acid 80%. 100 ml. Recommended for increasing the acidity of wine and beer. Also suitable for wine that has finished fermentation. Dosage: 12.5ml (=15g)/ 10l increases acidity...

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. Reduces scale formation...

Alpha Amylase. 12th Distiller's enzyme alpha-amylase is a powdered enzyme alpha-amylase of bacterial origin designed to break down (or liquefy) gelled starch into short-chain dextrins and simple sugars prior to...

Ascorbic acid (vitamin C). Package 100g. Used to prevent oxidation of juice, wine and beer. Dosage: 0.5g/10l of juice, beer or wine. It is added before bottling.