| Beer Chemicals Burton Water Salts 1/3 oz Contains papain to prevent chill haze. Gelatin Finings 1 oz Fining agents. Tasteless, orderless & Colorless water-soluble protein added to maturing beer. Settles in 5-7 days. Gypsum 2 oz Calcium Sulfate, used to harden water and lower mash pH. Just under 1 gram per gallon will raise calcium content by 50 mg/liter Irish Moss 1 oz Natural carageenan from seaweed added for 15 minutes to boil. Coagulates & precipitates haze forming proteins Isinglass 1.5 oz Liquid form of fish collagen used as a clearing agent Lactrose 1lb Non-fermenable sugar derived from milk.Adds sweetness and body, notably for dark beers. Lactose intolerant individuals may be affected. Should be boiled before added. Licorice Sticks 1 stick Unsweetened licorice gives a faint licorice flavor and aids in head retention. Best reserved for dark beers and stouts Malto Dextrin 8 oz Non-fermentable malt sugar adds body and mouth feel to beer Malto Dextrin 5 lbs Same as above. Super Kleer Fining 1 pk. Promotes flocculation of suspended proteins & other matter, producing a clearer wine. Kiesosol & Chitosan formulation Yeast Starter 2 oz Whirlfloc Tablets 10 tablets Tablet form of enhanced Kappa Carageenan from Irish Mos. Colagulates & precipitates haze forming proteins. Beer Flavorings Blackberry 4 fl oz Blueberry 4 fl oz Cranberry 4 fl oz Cherry 4 fl oz Peach 4 fl oz Raspberry 4 fl oz Strawberry 4 fl oz Strawberry/Kiwi 4 fl oz |
Rob's Home Brew Supply
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