Ingredients - Oak, Clarifiers, and Water Treatment - Page 1 - Yeastie Beastie Homebrew Supply

Irish Moss - 1 Oz

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White Labs Clarity Ferm

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Calcium Chloride-2oz.

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Brewers Best Heather Tips - 2 Oz

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Brewers Best Coriander Seed - 1 Oz.

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Brewers Best Chicory Root - 1 Oz

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Brewers Best Cinnamon Sticks - 1 Oz.

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Brewers Best Cardamom Seed - 1 Oz.

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Brewers Best Ginger Root - 1 Oz.

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Brewers Best Bitter Orange Peel - 1 Oz.

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Brewers Best Dried Chamomile Flower - 1 Oz.

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Brewers Best Licorice Root - 1 Oz.

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Brewers Best Lime Peel - 1 Oz.

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Brewers Best Paradise Seeds - 2 Grams

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Brewers Best Tangerine Peel - 1 Oz.

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Brewers Best Lemon Peel - 1 Oz.

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Brewers Best Grapefruit Peel - 1 Oz.

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Natural Black Currant Flavoring Extract - 4 Oz.

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Natural Apricot Flavoring Extract - 4 Oz.

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Calcium Carbonate - 2 Oz.

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Gypsum - 2 Oz.

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Lactic Acid - 4 Oz.

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Phosphoric Acid - 4 Oz.

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Potassium Bicarbonate - 2 Oz.

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Irish Moss - 1 Oz

Use 1 teaspoon per 5 gallons of beer.

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White Labs Clarity Ferm

An easy way to eliminate chill haze in your finished beer is to add one vial of Clarity Ferm to your fermenter prior to the onset of fermentation. Use 1 vial per 5 -7 gallon batch. For the beer geek (but still simplified!): Chill haze is caused...

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Calcium Chloride-2oz.

Calcium chloride is usually used in place of Gypsum when sulfates are not desired. Calcium chloride will adjust your mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness. This is...

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Brewers Best Heather Tips - 2 Oz

Calluna vulgaris It is both the flowers and the greenery of this wonderful herb which impart a pleasing aroma and smooth bitterness to beers. It is especially appropriate for a Scotch ale known as Fraoch. With a flavor similar to a subtle chamomile/mint...

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Brewers Best Coriander Seed - 1 Oz.

Coriandrum sativum Ancient Egyptian and Sanskrit texts document the use of coriander for more than 3,000 years. The Chinese once believed the herb conferred immortality and in the Middle Ages it was put into love potions as an aphrodisiac. Coriander is...

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Brewers Best Chicory Root - 1 Oz

Chicorium intybus Chicory Root is commonly baked, ground, and used as a coffee substitute and additive, mainly in the Mediterranean region, although its use as a coffee additive is also very popular in parts of Southeast Asia and America. The root gained...

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Brewers Best Cinnamon Sticks - 1 Oz.

Cinnamomum cassia Known principally as a flavoring for savory dishes in Asia and Africa and for its use in pastries and beverages, cinnamon has also found its way into recipes for spicy holiday ales and ciders, sodas, coffees and teas.

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Brewers Best Cardamom Seed - 1 Oz.

Elettaria cardamomum Cardamom is a distinctive spice from the same family as ginger. Its flavor, which has been described as a "spicy cola", combines well with coriander, cumin and orange, and often all are used together in specialty Belgian and Holiday...

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Brewers Best Ginger Root - 1 Oz.

Zingiber officinale The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived components, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Mature ginger roots are fibrous and nearly dry...

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Brewers Best Bitter Orange Peel - 1 Oz.

Aurantium amarae pericarpium Also called "Curaçau orange peel", these green-gray peels are one of the most popular specialty herbs on the market. They are used commercially by domestic brewers to duplicate the beer styles...

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Brewers Best Dried Chamomile Flower - 1 Oz.

The Chamomile got its name from a Greek word which means earth apple? and many other words that meant apple since the plant often has a distinguishable apple-like scent. There are many names of the Chamomile like wild Chamomile, Hungarian chamomile,...

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Brewers Best Licorice Root - 1 Oz.

Description Glycyrrhiza glabra Do not confuse the flavor of licorice with that of anise, which is not related and is quite different when tasted side by side. Licorice has been used for...

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Brewers Best Lime Peel - 1 Oz.

Citrus auratifolia Often used to accent the flavors of foods and beverages, grown all year round and are usually sweeter than lemons. Lime is valued both for the acidity of its juice and the floral aroma of its zest. Commonly found in Wheat and...

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Brewers Best Paradise Seeds - 2 Grams

Aframomun melegueta Also called "Grains of paradise", "Guinea grains" and "Melegueta pepper", these small seeds look like cardamom but have a character all their own. The spice is native to West Africa and during medieval times was used to flavor food...

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Brewers Best Tangerine Peel - 1 Oz.

Just in time for sun and sand fun, add sweet and tangy citrus flavors and make your summertime beer even more refreshing.

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Brewers Best Lemon Peel - 1 Oz.

Citrus limon Adds a lemon/citrus flavor and aroma. Great for Summer ales and wheat beers.

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Brewers Best Grapefruit Peel - 1 Oz.

Just in time for sun and sand fun, add sweet and tangy citrus flavors and make your summertime beer even more refreshing.

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Natural Black Currant Flavoring Extract - 4 Oz.

All natural flavoring for beer and wine.

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Natural Apricot Flavoring Extract - 4 Oz.

All natural flavoring for beer and wine.

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Calcium Carbonate - 2 Oz.

Lowers acidity in wine. Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation.

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Gypsum - 2 Oz.

Gypsum adds hardness to brewing water. Use 1 - 2 teaspoons per 5 gallons. 1 gram of gypsum adds 62 ppm of calcium and 147 ppm of sulfate. Gypsum is also used to lower water pH.

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Lactic Acid - 4 Oz.

88% concentration. Use to adjust pH of sparge water down. We use a pipette to measure out lactic acid as it is a liquid. Store in a cool, dry place. Shelf life of 24 months under proper storage conditions.

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Phosphoric Acid - 4 Oz.

10% concentration. Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. Being a lower conentration than the Lactic, it is slower to change the pH of your water and therefore more forgiving to use.

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Potassium Bicarbonate - 2 Oz.

Acid reduction powder 1 1/3 tsp/gallon priorate fining lowers acid 0.1%. Cold stabilize before racking off the tartrate precipitate. Not recommended to reduce acid more than 0.3% or for use on wines higher than 3.5 ph. Also used for treating brewing...

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