Water Treatment

Burton Water Salts
Contains gypsum, epsom salts, potassium chloride, and papain. Used to mimic the water at Burton on Trent, which is known for its hard water. The papain is added to help prevent chill haze. Can be used with all-grain or extract brewing.

Calcium Carbonate
Also known as chalk. Used to increase PH (and temporary hardness). Adds calcium and carbonate. Usually used in mash water.

Calcium Chloride
Used to lower PH. Adds calcium and chloride. Usually used in mash water.

Gypsum
Calcium Sulfate. Used to increase the permanent hardness of water. Adds calcium and sulfate. Usually used in mash water.

Lactic Acid
88% liquid solution. Lowers PH. Usually used in sparge water.

Beer Additives

Amylase Enzyme
Used in the mash to help starch conversion.

Ascorbic Acid
Usually used to help prevent oxidation. Added at bottling / kegging time.


Fining Agents (Clarifiers)

Irish Moss
1 oz. Jar. Despite the pretty name "irish moss" is actually seaweed (which is usually harvested of the coasts of Canada). Used as a kettle fining to improve the cold break, and therefore aid in beer clarity.

Isinglass
Made from the swim bladders of American and Russian sturgeon. Its yucky origins aside, isinglass is very effective at helping clarify beer and wine. Works more efficiently in cooler environments.

Super Kleer KC Finings
Derived from shellfish. A very effective fining for beer and wine. Works much faster than isinglass. Two main active ingredients are kieselsol and chitosan. Uses a two step process.

Whirlfloc
10 count packs. Purified carrageenan and irish moss. Very effective. Precipitates haze causing material like protein, beta glucans, etc. Most people prefer whirlfloc to traditional Irish moss.