Water Management
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Lactic Acid 4oz
88% concentration. Use to adjust pH of sparge water down. We use a pipette to measure out lactic acid as it is a liquid. Store in a cool, dry plac...
View full detailsGypsum (Calcium Sulfate) 1lb
Used in beer making as a water treatment. Gypsum increases hardness and lowers pH. Its use is known to increase the perception of hop flavor compo...
View full detailsCalcium Chloride 1lb
Calcium chloride is usually used in place of Gypsum when sulfates are not desired. Calcium chloride will adjust your mash pH down. 1 gram in 1 gal...
View full detailsFoam Axe 1oz
Foam Axe by CellarScience is a uniquely formulated anti-foaming agent that increases fermenter capacity and reduces the risk of kettle boil overs. ...
View full detailsEpsom Salt (Magnesium Sulfate) 1lb
Added to mash water to lower pH and increase sulfates. Increases perception of hop flavor and hop bitterness. Epsom salts (Magnesium Sulfate) are ...
View full detailsCampden Tablets (SMS)
Sodium Metabisulfite in tablet form. General usage is one tablet per 1 US gallon (provides approximately 65 ppm of sulfur dioxide/SO2). Usage: 1 cr...
View full detailsMaltodextrin 1lb
Good for adding mouth feel and body to extract brews without affecting flavor. Maltodextrin is added to the wort at the same time as the extracts. ...
View full detailsPhosphoric Acid 4oz
10% concentration. Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. Being a lower conentratio...
View full detailsCalcium Carbonate (Chalk) 1lb
Calcium carbonate is used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassiu...
View full detailsALDC Enzyme | 1oz
Reduce Diacetyl production during fermentation or dry hopping with ALDC from CellarScience. ALDC, or alpha acetolactate decarboxylase, is a helpful...
View full detailsAcid Blend, 1 lb
A 1/3 mix each of citric, tartaric and malic acids. Primarily used in fruit wines to adjust acid levels. A rough approximate of weight is 1 tsp = ...
View full detailsMalic Acid 2oz
Malic is less sour than tartaric acid. Can be used to make acid adjustments in some white wines when with no ML fermentation will be performed. Als...
View full detailsOXBLOX 3D, 2oz
Easily added to mash water to reduce oxidation in finished beer Scavenges oxygen in mash water Reduces Lipoxygenase (Lox) activity in malt whic...
View full detailsTartaric Acid 2oz
The preferred type of acid for making Total Acidity (TA) adjustments in must or wine. Adding 3.8g per gallon adjusts acidity by +.1% (1g/L). Some a...
View full details5.2 pH Stabilizer 16oz
5.2 is a proprietary blend of buffers that will lock in your mash and kettle water at a pH of 5.2 regardless of the starting pH of your water.
Potassium Carbonate 1lb
Lowers acidity levels. 3.8g per gallon will reduce acidity by roughly .1%. Wine must be refrigerated for several weeks after application. Tartaric ...
View full detailsBeer & Wine Filtering Kit 10"
Install inline between two ball lock Cornelius kegs using CO2 pressure to push the beer out of the full keg through the filter and into the clean k...
View full detailsWater Filter Kit 10"
This water filter kit features a 10" carbon block filter that removes all chlorine and organic flavor. Kit includes 10" housing, one carbon block f...
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