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Isinglass is derived from the swim bladder (fin) of Sturgeon fish and has been used by home brewers and commercial brewers for ages with great success. Finings attract floating particles such as yeast cells. As the particles clump together and become heavy then drop to the bottom of the fermenter an...

New RRP 13th January $3.50Use these to add clarity to your brew. Simply pour into your wort bottling or kegging and allow a couple of days to settle yeast and hops.GMO free and derived naturally from non animal product, and is therefore suitable for vegetarians and vegans.Ingredients: Water, acid (m...

Use 1 teaspoon per cup of water. Can use up to 4 teaspoons in a five gallon batch. Lactic acid comes in various concentrations with 80% being the most popular for home brewing. It is used to acidify the sparge water to a pH of 6 or lower (relative to mash temperature) which helps reduce the chance o...

WilliamsWarn Clarification Agent works very well to sediment most yeast strains as well as remove protein haze (in beer).In WilliamsWarn Personal Breweries, they perform a 2-step clarification over 2 days, once the beverage is cold.They first add the desired dosage to the cold beverage and mix for 1...

Whirlfloc tablets, like Irish moss, is derived from seaweed, but also includes additional purified carrageenan, which is the active ingredient in Irish Moss.Whirlfloc improves the separation of wort suspended solids to improve wort/beer clarity and stability by removing proteins and gums resulting t...

Promotes clarity and a firm stable head in all beers. A soluble extraction of Irish moss and guar gum.Use in all styles of beer.Non fermentable.

Add 2 drops per 750ml bottle.Each drop is equivalent to 1/2 teaspoon of sugar (3gms)Made from Sucrose.Ingredients: Pure cane sugar.

Yeast Nutrient is supplied as a free flowing pale brown to yellow crystalline powder, which is a formulated blend of organic salts, vitamins, amino acids and trace elements along with an approved organic source of nitrogen. This is designed to ensure correction of nutrient deficiencies in wort.Usage...

Common name is Gypsum.an important mineral for its effect on mash and wort pH. Used to harden water when brewing ales and bitters. Gypsum adds permanent hardness (calcium ions) to soft brewing water. Brewers who use distilled or RO water often add some gypsum to the boil to give it some hardness.Gyp...

(CaCl2) for water adjustment and reducing mash pH.Use one teaspoon per 23 litres or as required.https://ezwatercalculator.com/ for help calculating water chemistry.

Oat hulls offer a natural, easy way to help prevent a stuck mash! Hulls are used to aid in filterability when you’re doing all-grain brewing with a high percentage of wheat, rye or oats, or if you have had lautering problems. They do not impart any flavor to the finished beer.Use at a percentage n...

A highly specific endoprotease that prevents chill haze in beer by hydrolyzing haze-active polypeptides where the hydrogen bonding that causes chill haze occurs. For use at the beginning of fermentation; made with DSM Brewers Clarex®. As a side effect, Clarity-Ferm has been also found to reduce glu...

1 teaspoon Epsom Salt (MgSO4) in 5 gallons of water will increase concentration of (Mg ) ion 52ppm (SO4-- ion 207ppm.Also used as a mineral source for the yeast during fermentation.https://ezwatercalculator.com/ for help calculating water chemistry for your beers.

(CaCO3), also known as chalk or lime, is used to raise pH levels and generally for making darker beers.Add sparingly to reduce acid in beer. Acid reduction occurs immediately.Due to its limited solubility, it is only effective when added directly to the mash.Is also used in winemaking for reducing acid in must.

Electronic scales for measuring brewing salts and hops (0.1g to 1000g).Adjusting your pH with brewing salts has never been easier than with this tiny pocket rocket scales. Flip the lid and get weighing because we wouldn't start brew day without one.Specifications:- Powered by 2 AAA batteries (batter...

Bitter Orange Peel adds a mild citrus aroma and flavour to your brew. This is the traditional ingredient used to add orange character to Belgian witbiers in combination with coriander. Bitter orange powder is generally added to boiling wort during the last 10-15 minutes. Bitter Oranges (Citrus auran...

Sweet Oranges (Citrus sinensis)Sweet oranges are the ones you know and love from the supermarket, the kind whose juice drips down your chin. The peel of the sweet orange delivers a more positively identifiable orange character to beer than does that of the bitter orange. A popular member of the swee...

Protafloc kettle finings is a granular carrageenan product which is added to the wort in the kettle to enhance protein removal as the wort cools. Other applications include its use in food as a thickener, coagulant, gel formation and stabiliser.- Natural product which removes substantial quantities ...

A yeast nutrient complex that supports yeast health to improve fermentation of beer.Yeast nutrients aid in providing an optimal environment for yeast to thrive in, leading to an all-around happier, healthier, and faster fermentation. The use of yeast nutrients can improve the overall flavour, aroma,...

Stop Diacetyl in its tracks.Eliminate the risk of diacetyl formation in your beer with Brewzyme D. Adding Brewzyme D with your yeast pitch results in the decarboxylation of alpha acetolactate to acetoin. Breaking down the precursor to diacetyl during fermentation prevents diacetyl from forming, redu...

Zinc Buddy™ from White Labs - sterile & reeady-to-use, cold-side zinc solution for improved yeast health and better fermentations.ConvenienceZinc Buddy™ comes as a ready-to-use solution that takes the guesswork out of your cold-side zinc additions. Sterilised and acidified to ensure maximum solu...

(WLN1000) is used to increase the health of yeast, improve fermentation, and optimise re-pitching performance. It contains diammonium phosphate (DAP), essential vitamins, amino acids, proteins, peptides, and minerals.Dosage: 1 tsp (5g) per 20L.Instructions: add during the last 10 minutes of the boil.Weight: 1.0 oz (around 28g)

This enzyme is used to help the yeast convert more sugars to alcohol resulting in a drier, lower carb beer. Reduce the amount of Dry Malt Extract you use to avoid raising the alcohol percentage too much.Ingredients: Dextrose, enzyme (glucoamylase).