general beer sundries |
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| Brewers Caramel |
A natural colour adjuster to be added to finished beer. |
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| Clarimalt |
Highly concentrated black malt malt extract for colour adjustment |
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Phosphoric Acid
click here for information on yeast washing |
A relatively mild acid mainly used for yeast washing. |
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Brupaks Antifoam
click here for technical information |
A highly effective silicone based antifoam emulsion developed specifically for the brewing industry to control foaming in the boiling and fermentation stages of brewing. |
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| PGA Powder |
A specially prepared food grade propylene glycol alginate extracted from brown seaweed. Greatly improves foam production and retention in all beers . |
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yeast nutrient |
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A carefully formulated blend of soluble inorganic salts , vitamins, amino acids and trace elements. Ensures a rapid and thorough fermentation. |
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| Magnesium Sulphate (Epsom salts) |
Used to acidify mash liquor, usually in conjunction with gypsum. |
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| Gypsum (calcium sulphate) |
Used to acidify mash liquor when brewing ales. |
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Burton Water Crystals
(calcium sulphate / magnesium sulphate) |
Used to imitate the water found in Burton-On-Trent, particularly to brew heavily hopped pale ales. |
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| Lactic Acid (80% Solution) |
Used to acidify mash liquor when
brewing lagers. Also for adjusting pH of sparge
water for all beers. |
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| Calcium Chloride Flakes |
An alternative water treatment to
gypsum. Promotes a softer palate in the finished beer |
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| DLS (Dry Liquor Salts) |
A blend of chlorides and
sulphates to acidify brewing liquor. |
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| CRS (Carbonate Reducing Solution) |
A blend of acids to reduce
carbonate levels in brewing liquor without the
need for boiling. |
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| Precipitated Chalk |
Rarely used in beer production. Raises pH of brewing liquor in dark beers. |
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| Irish Moss
click here for technical information
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Add to the boil 15 - 20 minutes from
the end to aid coagulation of proteins |
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Protafloc Copper Finings
click here for technical information |
A blend of seaweed extracts and
activity adjusters. Use as Irish
Moss. |
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Dried Isinglass
click here for technical information |
The traditional finings for wine
and beer. Can be added to the secondary fermenter
or bottles. / kegs. Mix with water 24 hours
before required. |
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Isinglass Paste
click here for technical information |
Produces identical 'ready for use' isinglass but is much easier to mix than the dried variant. |
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| Gelatine |
Slow but effective fining agent . Clears mechanically. |
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| Polyclar |
Prevents chill haze by coagulating haze-forming proteins. |
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Brupaks Auxiliary Finings
click here for technical information |
Kieselsol clearing agent used in conjunction with isinglass to produce star-bright beer. |
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fruit juice, peel / spices |
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| Cherry Juice |
Very Highly concentrated. Ideal for Belgian Kriek. |
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| Raspberry Juice |
Very Highly concentrated. Ideal for Belgian Frambozen.. |
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| Curacao Orange Peel |
Used in combination with coriander seeds to make Belgian Witbier. |
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| Coriander Seeds |
Used in combination with Curacao orange peel to make Belgian Witbier. |
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| Juniper Berries |
An interesting addition to speciality beers such as Christmas Ale and Belgian Kruidenbier. |
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