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Amylase Enzyme- 1 oz. |
$1.95 |
| Amylase Enzyme Additive that helps break down starches into fermentable sugar. Lowers final gravity and increases alcohol content. |
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Calcium Chloride - 2 ounces |
$1.25 |
| Calcium Chloride Used to adjust water chemistry in brewing. Lowers mash pH in all-grain brewing. 1 gram per gallon adds 95 ppm calcium, 169 ppm chloride. |
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Five Star pH Stabilizer |
$12.95 |
| A proprietary blend of food-grade phosphate buffers (similar to brewer's salts) that will lock in your mash & kettle water at a pH of 5.2 regardless of the pH of your water. Five Star pH Stabilizer will optimize enzymatic activity, helps clarify your wort and often increases your starting gravity... |
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Gypsum - 2 oz. |
$1.95 |
| (calcium sulphate) Use 1 tsp. Per gallon or per recipe. |
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Lactic Acid (88%) - 4 oz. |
$3.50 |
| Use to reduce PH in sparge water, especially for lagers. |
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Burton Water Salts -2 oz. |
$1.95 |
| Contains papain to prevent chill haze. Use 1 tsp. per gallon or per recipe. |
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