Water Management

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...

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...

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...

Foam Axe by CellarScience is a uniquely formulated anti-foaming agent that increases fermenter capacity and reduces the risk of kettle boil overs. ...

Added to mash water to lower pH and increase sulfates. Increases perception of hop flavor and hop bitterness. Epsom salts (Magnesium Sulfate) are ...

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. ...

10% concentration. Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. Being a lower conentratio...

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...

Calcium carbonate is used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassiu...

 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 = ...

Reduce Diacetyl production during fermentation or dry hopping with ALDC from CellarScience. ALDC, or alpha acetolactate decarboxylase, is a helpful...

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.

Lowers acidity levels. 3.8g per gallon will reduce acidity by roughly .1%. Wine must be refrigerated for several weeks after application. Tartaric ...

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...

Ascorbic acid is a quick-acting and powerful antioxidant that is used in white winemaking to protect against light and short aerations, such as rac...

Improves Mash Flow and Efficiency: Glucabuster breaks down glucans, arabinoxylan, and cellulose to prevent stuck mashes and slow runoff, ensuring...

Easily added to mash water to reduce oxidation in finished beer Scavenges oxygen in mash water Reduces Lipoxygenase (Lox) activity in malt whic...

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...

Enzymatic Blend for Dry Beers: Brutzyme by CellarScience combines amyloglucosidase, alpha amylase, and pullulanase to break down starches and dext...

Increased Malt Profile & Clarity: Features a balanced chloride-to-calcium ratio that enhances body and sweetness in amber and golden ales whi...

Optimized Mineral Composition: Specifically formulated with calcium and chloride to ensure brilliant clarity and a smooth, malt-forward finish th...

Enhances Hop Expression: Recreates the iconic high-sulfate water profile of the West Coast IPA to sharpen bitterness, amplify aroma, and ensure a...

Authentic Burton Mineral Profile: Features a high-sulfate blend that sharpens hop bitterness and delivers a crisp, dry finish, perfectly recreati...

Optimized Malt Balance: Utilizes a chloride-forward mineral blend to amplify caramel richness and "round" mouthfeel in red and amber ales, paired...