Additives

Amylase Enzyme:

• This produces a light and dry beer when added to the mash.

Asorbic Acid(vitamin c):

• Reduces oxidation in the bottle. Too much will give your beer a citrus taste.

Burton Water Salts:

• Use this to harden your water to create Burton on Trent style Pale Ale.

Calcium Carbonate(powdered Chalk):

• Adds temporary hardness when added to the mash.

Citric acid:

• An anti-haze product.

Epsom salts(Magnesium Sulfate):

• Provides permanent hardness when added to the mash.

Fermax:

• A yeast nutriant for meads and low-gravity/low-malt beers..

Gelatin:

• A clarifying agent. Removes suspended yeast. Prevents chill haze.

Gypsum(calsium sulfate):

• Used to lower Ph and settle out particulates.

Headig agents:

• Helps low gravity beers develop and maintain a creamy head.

Irish Moss:

• Dried sea weed that helps drop protiens out of the mash. Aids in clearing beer.

Isinglass:

• Made from fish swim bladder. use during the secondary. Aids in clearing your beer.

Juniper Berries:

• Use sparingly to flavor Holiday beer,Stouts,and Porters.

Lactic acid:

• Lowers Ph in the brew pot.

Lactose(milk sugar):

• An unfermentable sugar used to make sweet milk stout.

Licorice sticks:

• Gives a smooth flavor to Stouts, Porters, and flavored beer. Cut up in 4 inch sticks and add to brew pot for 20 min.

Malto-dextrine:

• Nonfermentible sugar that adds smoothness to beer but may cause a chill haze in light beer.

Oak Chips:

• Adds a bit of spiceness to beer such as in I.P.A.One ounce to 5 gallons is the norm. Sanitizeby steaming or baking at 350f for thirty min. Try to stay away from Oak saw dust.

Papian:

• Comes from unripe papayas. Used to prevent chill haze.

Pectic Enzyme:

• Primarily used in wine making to remove chill haze from the pectin carbohydrates.Can be used in fruit flavored beers.

Polyclar:

• A plastic powder that prevent chill haze and oxidation.

Spruce Essence:

• Use SPARINGLY to flavor holiday beer, porters, and honey lagers.

Yeast Neutriant:

• Helps ferment low gravity worts and meads. Provides food for yeast to eat.