Brewing Water Treatment

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...

5.2 pH Stabilizer - 1 Lb.

5.2 is a proprietary blend of buffers that will lock in your mash and kettle water at a pH of 5.2 regardless of the starting pH of your water.

Calcium Carbonate - 2 Oz.

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

Calcium Chloride Pellets - 1 Lb.

Use 1 teaspoon per 5 gallons

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.

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...

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...

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...

Citric Acid - 2 Oz.

Epsom Salt - 2 Oz.

Added to mash water to lower pH and increase sulfates. Increases perception of hop flavor and hop bitterness. Epsom salts (Magnesium Sulfate) are a standard component of "brewing salts" mixtures to...

White Labs Ultra-Ferm WLN4100

White Labs Ultra-Ferm - WLN4100 - is a liquid amyloglucosidase from selected classical strain of Aspergillus niger. This single serve unit is perfect for 5 gallon batches. A key ingredient when...