Additives

  1. Alpha Amylase Enzyme Sachet 4g
    $2.40

    Alpha Amylase Enzyme Sachet 4g

    Alpha Amylase Enzyme Sachet 4g
  2. Antifoam 50ml
    $5.50

    Antifoam 50ml

    Antifoam controls boil-overs during wort boiling & distillation and over-foaming during fermentation. This leads to higher rates of evaporation during boiling, increases hop utilisation, prevents wort loss & unhygienic spillages.

    50ml are enough to treat 1000l of product.
  3. Calcium Carbonate (bulk) 200g
    $5.90

    Calcium Carbonate (bulk) 200g

    Because of its limited solubility Calcium Carbonate is only effective when added directly to the mash. Use for making dark beers in areas of soft water. Calcium Carbonate raises pH.
  4. Calcium Chloride - bulk (200g)
    $4.50

    Calcium Chloride - bulk (200g)

    Calcium Chloride is used in de-mineralized or soft to medium hard water to increase permanent hardness. Used as directed, 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.
  5. Calcium Sulphate (Gypsum) bulk 200g
    $4.00

    Calcium Sulphate (Gypsum) bulk 200g

    Gypsum (calcium sulfate) adds permanent hardness (calcium ions) to brewing water. Calcium Sulphate causes permanent hardness because it doesn't get removed by boiling. It is believed that sulphate suppresses harshness and astringent flavours which therefore allows brewers to use large amounts of hops without extracting undesirable harshness from other components of the hop.
  6. D Gone (Alpha Acetolactate Decarboxylase) - (25ml)
    $15.30

    D Gone (Alpha Acetolactate Decarboxylase) - (25ml)

    Prevent the formation of Diacetyl with a few drops of ALDC.

    Alpha Acetolactate Decarboxylase is a decarboxylase enzyme which prevents the formation of diacetyl by the decarboxylation of alpha-acetolactate to acetoin, and is derived from Bacillus lincheniformis.

    Application:
    The product can be mixed in with the cold wort at the beginning of fermentation. Use 1-2ml (20-40 drops) per 20L of beer. To ensure even distribution of the enzyme it is recommended that it be added as the wort is being run into the fermenter.

    Optimum Conditions of Use:
    The optimum pH for the product is between 5 and 7; the optimum temperature lies between 25 and 40°C

    This chemical is hazardous if inhaled.

  7. Deltafloc Tablets x10
    $6.90

    Deltafloc Tablets x10

    Deltafloc Tablets x10
  8. Dry Irish Moss 100gm bulk
    $5.95

    Dry Irish Moss 100gm bulk

    Dry Irish Moss 100gm bulk
  9. Dry Irish Moss 25gm
    $5.90

    Dry Irish Moss 25gm

    Dry Irish Moss 25gm
  10. Gelatin (non flavoured) for finings - 125g
    $8.30

    Gelatin (non flavoured) for finings - 125g

    Used to improve clarity of beer. Will also remove unwanted compounds resulting in smoother flavour. Sufficient for 500litres.