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 = ...

Used primarily in sanitizing solutions to lower pH, therefore making the SO2 solution more effective. Use 1 tbsp per gallon along with 1 tbsp Metab...

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

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...

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...

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...

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

Elevates Malt Depth & Smoothness: Specifically formulated to moderate mash pH and balance chloride levels, amplifying rich chocolate and coff...

Authentic Lager Profile: Replicates soft, low-mineral European water for crisp flavors and clean fermentation. Instant Precision: Effortlessly t...

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

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

Engineered for Lush Haze: A high-chloride, balanced-sulfate blend designed to amplify juicy hop expression and create the signature velvety mouth...

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

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...