Calcium Chloride 94-97% Pellet FG is used to correct mineral deficiencies in water which is to be used for brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness. Calcium Chloride is effective in eliminating the variations in composition often encountered in water from surface sources. It will help establish proper pH of the mash and the wort and provide sufficient calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism.
21 in stock
Calcium Sulphate (Gypsum) DIHYD TERRA is hydrated calcium sulfate used to correct mineral deficiencies in water which is to be used for brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness. It is effective in eliminating the variations in composition often encountered in water from surface sources. It will help establish proper pH of the mash and the wort and provide sufficient calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism.
Citrate Methylene Blue Stain MA1420
Stain essential for viability testing. Dead yeast cells stain bright blue. Contains 50ml (Must be refrigerated). Best used within 6 months.
23 in stock
Citric Acid Anhydrous USP/FCC can be used to increase acidity of water and lower pH.
0 in stock
CLARITY FERM IS DEVELOPED USING BREWERS CLAREX BY DSM AND INTENDED FOR TWO BREWING PURPOSES
1) Eliminates the appearance of chill haze, while also increasing the shelf life of packaged beer. 2) Significantly reduces the gluten in beers brewed with barley and wheat.
Clarity Ferm is an easy-to-use enzyme that eliminates chill haze in beer and serves as an alternative for clarifying and stabilizing the appearance of beer. Additional benefits also include cost savings for breweries, enhanced efficiencies, and innovation proven to reduce gluten.
While the enzyme helps break down the sensitive (haze-active) polypeptides that create chill haze, its reaction is very specific, so you can rest assured that no other beer parameters (i.e. flavor, aroma) will be affected.
Clarity Ferm may be used in combination with all types of brewing materials. Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation. Once fermentation is complete, the possibility of chill haze occurring will be eliminated and you will have a stable and clear beer.
In addition to eliminating chill haze, Clarity Ferm significantly reduces the gluten content in beers made with barley and wheat. A Clarity Ferm treated beer made from barley or wheat will typically test below 20 ppm of gluten, which is the international threshold for brewing considered "gluten free." White Labs also offers gluten testing for beers. While this test allows brewers to know the gluten level of their beers, the values may not be used on packaging labels until the FDA completes its own validation.
1L and 10L sizes
Clarity Ferm & Brewers Clarex
Brewers Clarex - 20kg
Brewers Clarex - 5 kg
Brewers Clarex - 1kg
Clarity Ferm - 20L
Clarity Ferm - 10L
Clarity Ferm - 1L
Clarity Ferm - 10ml
*Based on dosage rate of 12ml/BBL **Based on dosage rate of 2.4ml/BBL
Cycloheximide, 50ml (1mg/ml) Solution inhibits brewers yeast growth and is used as an ingredient in media plate preparation. Requires use of protective gloves and eyewear. Best used within 1 year.
Dextrose Cerelose FCC
Pure Dextrose converted from non-GM corn starch, 100% fermentable.
Lactic Acid 88% FG solution can be used to lower pH of sparge water.
12 in stock
Magnesium Sulphate is an important mineral for its effect on mash and wort pH. It is used as a brewing salt to adjust the ion content of the wort and enhance enzyme action in the mash to promote a desired flavour profile in the beer. It is a useful addition to brewing water at the mash phase as it is highly soluble in water.
0 in stock
APPLICATIONS: Opti-Mash is a liquid thermostable alpha-amylase from a classical strain of Bacillus licheniformis. FUNCTION: Different adjuncts such as maize, rice, wheat, and sorghum are used in brewing. The starch of these grains can have gelatinization temperature greater than 76-78 C, the temperature at which different amylases from barley are inactivated. In addition, the milling of adjuncts and malt results in different sizes of flour and grist particles, the largest of which may not be completely solubilized below this temperature. Opti-Mash alpha-amylase ensures starch liquefaction when using adjuncts in the mash bill. Extract yield is improved and the risk of starch retrogradation is prevented.
Opti-Mash alpha-amylase can be used for starch liquefaction with all types of adjuncts that are used in the brewhouse. No pH adjustment or stabilization of enzyme with calcium ions is required, although the addition of Ca(OH)2 to obtain a pH of 6.5 will ensure maximum efficiency.
If malt is used to liquefy the starch in the cereal cooker, then also add Opti-Mash at 220-280ml per ton of adjunct. If no malt is used, with adjuncts such as maize, rice, wheat, or sorghum, Opti-Mash should be used at 300-400ml per ton of adjunct. It is recommended to dilute Opti-Mash in brewing water prior to use to facilitate mixing in the adjunct cooker. Opti-Mash must be added at the beginning of adjunct cooking. It will be inactivated during the kettle boil.
Sizes available: 1L, 10L
*Made with technology by DSM
Phosphoric Acid 75% FG can be used to lower water pH.
4 in stock
Potassium Metabisulphite is a sulphurous salt used in winemaking as an antioxidant and antimicrobial agent. In musts it accelerates the extractions of the colour in grape skin and regulates the fermentation phases in case of high ambient temperatures. It is widely used in wines as a preventive treatment for re-fermentation and oxidative events.
Quel Firm Control
5 in stock
Quel Firm Controlis a premium defoamer product formulated for use in brewery applications. It is a concentrated dispersion of extremely effective anti-foam agents. This water-soluble product is effective in preventing or limiting foam build-up through the beer production process.Quel Firm Controlis completely removed from the beer after fermentation by the yeast and filtration.
Effective in fermentation processing
Excellent foam control in low concentrations
Effective control for blow-off and boil overs
43 in stock
Servomyces is a natural zinc enriched single-strain brewing yeast (from the prestigious Hefebank Weihenstephan) that is used as a biological yeast nutrient. Servomyces enables any yeast strain's ability to incorporate essential nutrients into its cellular structure while providing a high concentration of zinc that is essential for healthy alcoholic fermentation. Tested in breweries around the world, it has been proven to:
•Cut down fermentation time •Increase flocculation •Greatly reduce harsh sulfur notes •Improve the health and viability of yeast. •Reduce levels of diacetyl at the end of primary fermentation •Produce faster, more complete attenuations •Increase yeast production for a better harvest •Improve the quality of the finished product
For commercial brewers, Servomyces is available in 20 packs of 10 grams or 500 gram packages. For test batched and/or homebrewers, Servomyces is available in blister packs of six capsules, each of which can be used for a 5-gallon batch (20 to 25L). Servomyces is beneficial to beer, wine, mead and cider.
Sodium Benzoate - 22.7kg bag
Sodium benzoate is the sodium salt of benzoic acid and is widely used as a food preservative, particularly in acid foods like salad dressings and soft drinks. Sodium benzoate can also be used in winemaking and Brewing to stop fermentation and prevent spoilage.
Visco-Buster is a liquid product obtained from Trichoderma reesei. This is an enzyme complex containing predominantly 1,3-1,4-glucanase activity, but also endo-xylanase and other hemicellulases.
The use of raw grain adjuncts and less-modified malts often leads to wort filtration problems after mashing and consequently to capacity and extract losses. It is well known that glucans found in the endosperm wall of grains can cause filtration problems after mashing and haze problem in finished beer. Similarly, hemicelluloses (mainly xylans and arabinoxylans) can retain wort and cause extract loss due to its very high liquid retention ability in the grain bed. Hemicellulose can also lead to haze problems in the finished beer, especially during high gravity brewing.
Visco-Buster enzymes decrease quickly the mash’s viscosity and improve filterability of the wort. This latter is less retained in spent grains, yield and extract are improved. More efficient filtration results in an increased efficiency of brewhouse throughput, particularly when poorly modified malts or adjuncts are used, but standard malts can also benefit. Filtration of the finished beer is its colloidal stability are consequently improved.
Visco-Buster can be used will all types of malts and adjuncts and is particularly recommended when poorly modified malt makes up a large proportion of the mash bill. Visco-Buster dosage usually required is 100mls per ton of malt or raw material making up the mash bill. Visco-Buster has high activity between 40°C and 70°C. It should be added at the beginning of mashing-in so that enzymes can work along the mashing process.
Sizes available:1L, 10L
*Made with technology by DSM
High yield vodka strain with extraordinarily low metabolite production ideal for use with sugar, grain or potato feedstock in vodka production. Provides complete nutrition for easy fermentation of low-nutrition washes together with amyloglucosidase enzyme for dextrins conversion.
WLN1000 Yeast Nutrient
0 in stock
Used to increase the health of yeast. Improves fermentation and re-pitching performance. Contains diammonium phosphate, essential vitamins and co-factors, nitrogen (amino acids, proteins, and peptides) and minerals. Effective boost for first and/or late generation yeast slurry. If grist is not 100% malt, then yeast nutrient can help make up for lack of nutrients. For commercial use, each vial contains 1.0 oz, enough for 5bbls. For homebrew use, each 1/2 tsp. from the vial is good for 5 gallons. This nutrient should be added during the last 10 minutes of the boil.
WLN2000 Fanmax Bio Yeast Nutrient
This proprietary blend of nutrients has been optimized for great solubility of nitrogen in your fermentations. This product contains peptone and yeast extract that provides essential fatty acids, free amino nitrogen, nucleic acids, vitamins and minerals for your yeast. It is 100% free of Diammonium Phosphate (DAP), containing no inorganic sources of nitrogen.
•Beer•Cider•Mead • Kombucha • Hard Seltzer • Yeast Propagation
0 in stock
This blend of nutrients has been specifically designed to create a clean,
dry, and clear hard seltzer. SeltzerMax™ has been optimized to provide
essential nitrogen, vitamins, and minerals for yeast health resulting in a
fast and complete hard seltzer fermentation. This product does contain
diammonium phosphate (DAP) and has been formulated to be balanced
with organic sources of nitrogen.
0 in stock
ULTRA-FERM is a liquid amyloglucosidase (highly concentrated) from selected classical strain ofAspergillus niger.
1) To reduce saccharification times. 2) To saccharify unmalted cereal brews. 3) To increase attenuation.
FUNCTION IN BEER PRODUCTION:
Brewers often want to produce light beers or dietetic beers. In these cases the brewer wants a controlled or complete hydrolysis of starch and dextrins to fermentable glucose. Traditional brewing methods permit only 75 to 80% hydrolysis of starch present in the grain raw material. Ultra-Ferm amyloglucosidase permits total hydrolysis of dextrins to fermentable glucose, from all types of starch.
In the brewhouse, the recommended application dosage of Ultra-Ferm is 0.8 to 3.2L per ton of starch. It can be added at the beginning of the mash-in. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should note exceed 60°C. Amyloglucosidase activity is completely destroyed when the wort is held at 85°C for 10 minutes.