Brewing Additives

Calcium Sulfate (Gypsum) Adds permanent hardness (calcium ions) to brewing Water; 1 gram per gallon adds 62 ppm calcium 147 ppm sulfate

Invert Sugar 1 gallon Invert sugar is created by combining a SUGAR SYRUP with a small amount of acid (such as CREAM OF TARTAR or lemon juice) and heating. This inverts, or breaks down, the SUCROSE into its two components, GLUCOSE and FRUCTOSE, thereby reducing the size of the sugar crystals. Because of its fine crystal structure, invert sugar produces a smoother product and is used in making candies such as fondant, and some syrups, and in brewing. The process of making jams and jellies automatically produces invert sugar by combining the natural acid in the fruit with granulated sugar and heating the mixture.

Irish Moss 1 oz. Additives Beer Irish Moss: A seaweed derived fining. Accelerates protein coagulation during the end of the boil which helps prevent chill haze. Many of our brewers use this product in every batch. Use 1 teaspoon per 5 gallon batch- added with 15 minutes remaining in the boil.

Irish Moss 44# bag

Lactic Acid 88% solution. Lowers pH of sparge Water