Brewing Additives

Derived from seaweed, Irish Moss is used as a finig agent added directly to the boil kettle. Add 1 teaspoon per 5 gallons.

Irish Moss 1 lb Derived from seaweed, Irish Moss is used as a finig agent added directly to the boil kettle. Add 1 teaspoon per 5 gallons.

Irish Moss 44lbs Derived from seaweed, Irish Moss is used as a finig agent added directly to the boil kettle. Add 1 teaspoon per 5 gallons.

KICK Carrageenan kettle finings are an effective way to improve flocculation and clarity in the kettle and throughout the rest of the brewing process. The active ingredient KICK Carrageenan is kappa carrageenan, a high molecular weight polysaccharide derived from red seaweed. When added near the end of the boil, kappa carrageenan binds to haze-forming proteins and other small particles and flocculates rapidly, resulting in improved wort and beer clarity. Add 1-2 grams per 5 gallons

Kick Carrageenan Tablet E 10 kg BOX KICK Carrageenan kettle finings are an effective way to improve flocculation and clarity in the kettle and throughout the rest of the brewing process. The active ingredient KICK Carrageenan is kappa carrageenan, a high molecular weight polysaccharide derived from red seaweed. When added near the end of the boil, kappa carrageenan binds to haze-forming proteins and other small particles and flocculates rapidly, resulting in improved wort and beer clarity.

Kick Carrageenan Tablet 5 Tablets KICK Carrageenan kettle finings are an effective way to improve flocculation and clarity in the kettle and throughout the rest of the brewing process. The active ingredient KICK Carrageenan is kappa carrageenan, a high molecular weight polysaccharide derived from red seaweed. When added near the end of the boil, kappa carrageenan binds to haze-forming proteins and other small particles and flocculates rapidly, resulting in improved wort and beer clarity.

Lactic Acid 88% 32 oz. This food grade lactic acid (88% solution) is used for artificially adding a sour flavor to your beer without having to use bacteria that can contaminate your equipment. It is also used to lower the pH of your brewing water if it is too alkaline for the yeast to thrive.

Lactic Acid 88% 4oz Used to lower pH in Mash and Sparge Water. Use 1-2 mL per gallon to lower the pH by 0.1 This food grade lactic acid (88% solution) is used for artificially adding a sour flavor to your beer without having to use bacteria that can contaminate your equipment. It is also used to lower the pH of your brewing water if it is too alkaline for the yeast to thrive.

Non fermentable Sugar used to add body and sweetness to Brown Beers and Stouts. Can be used in boil. Lactose powder is a non-fermentable sugar derived from milk and can be used to sweeten both wine and beer. Add a small amount at the end of fermentation before bottling when you want to sweeten a dry or bitter wine. Brewing with lactose adds a fuller body and a creamy mouthfeel to the end result.