Special Beer Making Ingredients & Bags

A blend of Irish Moss and purified Kappa carrageenan that encourages the precipitation of haze causing materials such as proteins and Beta glucans. Prepared in a quick dissolving, highly soluble tablet form. Almost everyone who tries Whirlfloc tablets prefer them to regular Irish Moss. Add for the final 5 minutes of the boil. Note: One Whirlfloc tablet is good for 10-15 gallons of wort. We suggest using half a tablet for 5 gallon batches for most beers.

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These disposable muslin bags are a time saver! When you're done steeping, just toss them in the composter. At this price you can afford to keep a few extra on hand!   Note: These bags are better suited for grains and whole hops due to the looser weave. If using pellet hops, try our tighter mesh, reusable nylon bags.   5 in. x 15 in. Disposable Muslin

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Add hops or other boil additions while retaining most of the vegetal matter Leads to clearer beer and less transfer issues due to clogging Made from food-grade nylon that can be washed and sanitized between uses Drawstring keeps the bag closed and can be tied off to your kettle handle Holds approximately 2 oz of pellet hops after they swell up Reusable small Nylon Mesh Bags are an indispensable part of any brew day. These food-grade nylon bags are available in a range of sizes and with either a fine or a medium mesh weave, which make them both more versatile and a better value than disposable cloth muslin bags. These bags are used for a wide range of different applications during brewing and fermentation. Nylong bags are often times used to add pellet hops to the boil or as a dry hop in the fermenter. Retains the vast majority of the hop material, making for clearer beer and easier transfers. Can also be used to add smaller amounts of other adjuncts to the boil or fermenter, such as orange peel, oak, spices, etc. This small 6 x 8 inch nylon mesh bag will hold up to 2  oz of pellet hops after they swell up. Features a handy drawstring to keep the bag closed and tie it off to your kettle handle, spoon or mash paddle. Bag size is 6 in. x 8 in, with hole size in mesh of approximatley 0.4-0.8 mm is size.

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Keeping track of your water chemistry pays off with outstanding tasting beer!    If you have soft water and are brewing a hop forward beer, you’ll want some Gypsum on hand. Gypsum (calcium sulfate) is used to add permanent hardness to your brewing water in the form of calcium ions, which will increase the hop perception in your beer.    1 gram of Calcium Sulfate in 1 gallon of water changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness.   

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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 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness. This is food grade anhydrous Calcium Chloride.

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Reusable Nylon Mesh Bags are an indispensable part of any brew day.   These food-grade nylon mesh bags are available in a range of sizes and with either a fine or a medium mesh weave, which make them both more versatile and a better value than disposable cloth muslin bags. These bags are used for a wide range of different applications during brewing and fermentation.   Used to add pellet hops to the boil or as a dry hop in the fermenter. Retains the vast majority of the hop material, making for clearer beer and easier transfers. Can also be used to add smaller amounts of other adjuncts to the boil or fermenter, such as orange peel, oak, spices, etc. 8 x 15 inch bag will hold up to 2 oz of whole hops or 4 oz of pellet hops after they swell up. Features a handy drawstring to keep the bag closed and tie it off to your kettle handle, spoon or mash paddle.   Measures 8 in x 15 in, with hole size in mesh of approximatley 0.4-0.8 mm is size.

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88% concentration. Use to adjust pH of sparge water down. We use a pipette to measure out lactic acid as it is a liquid.

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Epsom is used to add sulfate and magnesium ions to brewing water. It is often used at half the levels of Gypsum. 1 gram in 1 gallon changes the salt levels by 103 ppm sulfate, 26 ppm Magnesium and adds 108 ppm to the hardness. Promash is a useful utility to calculate water salts. Epsom salt is also ideal as a nutrient source for growing hop plants.

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You love making beer. You give careful attention to each step in the brewing process. That’s why having a simple yet elegant way to complete one of those steps is indispensable. This fine mesh bag makes adding hops to your brew, and then removing them again, a breeze! The ultra-fine mesh fabric keeps most of the hop material from entering your fermenter. Great for additions of pellet hops during the boil! It also works well for dry hopping in the keg, with pellet or whole hops.   Note: Dry hopping with pellets in a keg using this bag will throw a little matter into your beer, but it settles out pretty quickly and we have had good luck with this procedure.    Perfect size for 1-4 ounces of pellets or 1-2 ounces of whole hops. Can also hold specialty grains Reusable Easy to clean Great price Bag size is 9 in. x 12 in, with hole size in mesh of approximatley 0.4-0.8 mm is size.

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Keep vegetal matter contained and out of your fermenter with the Hop Spider mesh filter Sits directly in your boil kettle allowing hop oils to be directly infused into your wort Kettle hanger can be bent and adjusted to dial in the height at which the filter sits inside your kettle Holds up to 12 oz of hop pellets Made from 304 stainless steel The hop spider is stainless steel mesh hop filter that hangs from the the edge of your kettle. Up to 12 oz of hops are poured directly into the spider during the boil.  Made from 304 stainless steel. The basket is 13.75 in (35cm) high with the opening at the top being 5.9 in (15cm) diameter and tapers down to a 3.9 in (10cm) diameter at the bottom. 0.4 mm aperture mesh.   Kegland Part Number: KL04688

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A clarifier that has received attention on The Brewing Network and is used by several of our commercial brewer friends. While beers cloud for different reasons and there is not one silver bullet to clear all beers, Biofine has proven effective in most situations. It is an easy way to help ensure clarity without having to filter. Biofine strips out all remaining yeast in 24-48 hours! Speeds up the aging and clarify process by 2-3 weeks! You'll find a layer of darker yeast that settles on top of your yeast bed in your fermenter. This layer is thicker than normal and acts as a blanket. This settling process avoids your yeast from being disturbed as you move your carboy. Biofine brings out maltiness and accentuates esters produced by yeast. Biofine Clear is a purified colloidal solution of silicic acid (SiO2) in water that has been specially formulated for the rapid sedimentation of yeast and other haze forming particles in beer. (Vegan friendly - no animal products) Shelf life is 24 months from date of manufacture, unopened. Dosage Rates: 1/4 Tbsp (3.6 ml or 1/10oz) to as much as 2 Tbsp (29.5 ml or 1 fluid oz.) per 5 gallon batch of beer. Store in cool, dry conditions above 41 degrees F and do not allow the product to freeze. Some beer styles don't react with certain dose rates. You may have to add more to have an effect. We recommend starting small and increasing your dosage rates once per day until clarification takes place. Like Biofine Clear Clarifier? Then you will love CellarScience® SilaFine!   

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Purpose-built grain bag for Brew-in-a-Bag (BIAB) brewing Fits most brewing kettles up to 19" in diameter Made from polyester webbing with 1" reinforced nylon seam liners Nylon forms 4 loops at the opening of the bag that make great handholds or can be used with a winch system Perfect for Brew in a Bag, this large 27.5" x 32.5" bag will fit pots up to 19" in diameter. These polyester bags have 1-inch wide nylon sewn over the seams, making them incredibly strong and resilient. At the opening of the bag the nylon forms 4 loops, making great handholds when lifting the bag or attaching to a winch system for large BIAB batches. 63 micron mesh Temperature rated to 230°F (110°C)   Please note: when removing the bag from your kettle, always be sure to avoid thermometer probes and other accessories that may snag and tear the mesh. Be careful when using mash paddles and spoons, especially when the bag is full. Kegland Part Number: KL01304

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Sodium metabisulfite campden tablets are an excellent way to remove chloramine from tap water prior for brewing. Simply crush up one campden tablet, drop it in your brewing water prior to adding anything else, and proceed as normal!

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An easy way to eliminate chill haze in your finished beer is to add one vial of Clarity Ferm to your fermenter prior to the onset of fermentation. Use 1 vial per 5 -7 gallon batch.   For the beer geek (but still simplified!): Chill haze is caused in your fermenter during aging when polyphenols and polypetides bond together. Clarity ferm cleaves polypetides (a protein fraction) so they cannot bond with polyphenols (tannin). This product is also known as Brewer's Clarex.   There are also discussions and testing being done with this product, finding that it reduces gluten levels in beer. Gluten is the protein that Gluten-Intolerant (Coeliac) folks need to avoid or greatly reduce consumption of. Always consult a Doctor first before use in this application.   Features:   An enzyme that is effective at preventing chill haze Increases shelf-life and product consistency Does not alter beer flavor or aroma Has no effect on head retention Can produce gluten-reduced* beers made with barley (*The majority of beers test below 10ppm gluten when used in the correct dosage)   Shelf life is 6 months.   Like White Labs Clarity Ferm? Then you will love CellarScience® Clearzyme - Bear Clarifier!  

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Extra-large bag perfect for holding grain when using the BIAB or Brew-in-a-Bag brewing method Also works very well for pressing small volumes of grapes or fruit to extract juices Made from food-grade nylon that can be washed and sanitized between uses Drawstring keeps the bag closed and the contents contained Huge BIAB bag (29" x 29") Reusable Nylon Mesh Bags are an indispensable part of any brew day. These food-grade nylon mesh bags are more versatile and a better value than disposable cloth muslin bags. These bags are used for a wide range of different applications during brewing and fermentation. The ideal Brew-in-a-Bag Bag. This huge mesh bag is made from sturdy, food-grade nylon and features a handy drawstring to help keep the contents contained. Also works extremely well for pressing small volumes of fruit solids for winemaking: just put the fruit in the bag and tie it closed, press the fruit, and remove the bag with the solids still inside—easy! This bag is made of nylon, and measures 29 in x 29 in, with hole size in mesh of approximatley 0.4-0.8 mm is size.

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Irish moss is a specific type of algae that is used as a thickener in a variety of products. In beer making, Irish moss is added during the last 15 minutes of the boil, to help coagulate and settle out proteins. It improves formation and compaction of the hot-break, the gelatinous mass that forms after boiling and during cooling. Some users recommend prior rehydration in water, or a full hour boil with Irish moss, but common usage is 15 minutes in the boil. Usage: 1 tsp. per 5 gallons Chemical name: Chondrus crispus

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No more boil overs, no more blow-off tubes. Once you’ve used Foam Control you’ll never brew without it again!   Foam control does just what its name suggests--it reduces foam production during  the hot-break portion of the boil, and it reduces the amount of krausen developed during fermentation.   Also known as FermCap S, Foam Control does not affect the head on your finished beer. In fact, it can actually increase the head by retaining head-forming compounds that would have been blown off during fermentation. It will settle-out of your beer before bottling or kegging as it is actually absorbed onto the surface of the yeast cells and filter media.    Add two drops per gallon at start of fermentation. Comes in an eye dropper bottle for easy use. 1 oz is good for about 50 x 5-gallon batches of beer. Also available in bulk 1 gallon size.   Note: Keeps best when stored in the refrigerator.   Like Foam Control (FermCap S)? Then you will love CellarScience® Foam Axe - Anti Foaming Agent!

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Fast-Acting Clarifier: SilaFine quickly creates crystal-clear beer by removing yeast and haze-forming particles, delivering high-quality results in as little as 24 hours. Preserves Beer Foam: Unlike other fining agents, SilaFine targets only haze-forming particles and yeast, leaving foam-active proteins intact, ensuring a great beer head in every pour. Versatile Application: Effective both in finished beer and during the whirlpool stage, SilaFine offers flexibility for brewers, with different dosing options for quicker, compact sedimentation. Vegan-Friendly & Purity Compliant: Made from pure, natural silica sol, SilaFine is vegan-friendly and complies with the Reinheitsgebot German beer purity law. SilaFine is an easy-to-use, vegan friendly fining agent that quickly creates crystal clear beer by removing yeast and haze-forming particles. This highly effective clarifier will eliminate or greatly reduce the need for filtration without affecting flavor. SilaFine is a unique, negatively charged silica sol fining agent that binds with positively charged haze active proteins and polyphenols to create an electrostatic net that also drags down yeast cells. SilaFine does not target foam active head forming proteins, so the beer foam in glass is unaffected. Use: Add 10ml or 1 tbsp per 5 gallons of finished beer. Gently rouse the beer to fully disperse the clarifier. SilaFine will work to drop out yeast at fermentation temperatures, but for full effectiveness on haze-inducing particles, we recommend adding it to beer that has been chilled below 39°F. If the beer has not cleared after 24 hours, a second dose can be added. SilaFine should be stored cool, but do not freeze. Unitanks & Brites: If you are using a brite tank, SilaFine is best added to the beer stream inline when pumping from fermenter to brite. If you are using a Unitank and no brite tank, add to the top of the Unitank while rousing with CO2 for 5-10 minutes from the bottom. Or you can use a pump loop to recirculate the beer in a Unitank, instead of rousing with CO2. If added at ideal temperatures below 39°F, and well dispersed into the tank, clarification can take as little 8-12 hours. Otherwise clarification may take up to 48 hours. We advise against using more than the recommended amount, as overdosing can actually increase haze temporarily and cause a longer settling period.  Dosage Rate in Whirlpool: SilaFine can also be used in the whirlpool at a rate of 0.5-1ml per gallon to achieve a quicker and more compact sedimentation in the kettle.   Additional Notes: SilaFine is based on a special selection of commercial grade amorphous silicon dioxide, also known as silica sol, at a concentration of 30%. Silica sol is known by a few names in brewing including colloidal silica, acidified silicates, silicon dioxide, and silicic acid. Unlike some other silica sols, SilaFine is not treated with aluminum oxide. SilaFine is a pure mineral and complies with Reinheitsgebot German beer purity law. Do not freeze. Store in a cool, dry place away from direct sunlight and heat.   The recommended shelf life is 12 months from the date the package is opened.   Allergen Free GMO Free    

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Calcium carbonate is used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) of calcium carbonate reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine. Calcium carbonate is also used in beer to increase the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters. Usage: Usage varies with acid level Common name: Chalk

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10% concentration. Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. Being a lower conentration than the Lactic, it is slower to change the pH of your water and therefore more forgiving to use.

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When you make a specialty beer with fruit, you want it to look brilliant as well as taste amazing. This Pectic Enzyme will take the haze out of your brew and keep it looking clear.   Pectic Enzymes are used to reduce the hazing effect of pectins when using real fruit in your beer, wines, or meads by breaking down the pectin in the fruit so it doesn’t show up as a haze in your finished product.    To use, mix 2 tsp of pectic enzyme with cold water and add to 5 - 6 gallon of wort before the start of fermentation. Enzymes denature above 150° Fahrenheit (approximately) so only add them to your product after it has cooled.  

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This stainless steel hop tube is ideal for keeping kettle additions from clogging your pump or heat exchanger, and works perfectly for dry hopping in a keg or wide-mouth fermenter. Holds approximately 5 oz of pellet hops, allowing some space to permit full extraction of the hop oils. The stainless chain makes it the perfect partner to our Corny Keg Lid with Welded Tab. Hang the tube inside your keg for post fermentation hop, fruit, wood chip, or spice additions. When it's time to remove the hops/adjuncts simply pull the tube out. Works great for timing exactly how long your beer sits on the hops, oak, or other flavoring addition. 2.6" diameter 11.8" tall Made from 304 stainless steel Kegland Part Number: KL05210

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Take Your Beers Tropical Bouquet to The Next Level 50-200x Boost in Thiols When Used with Thiolized Yeast Strain Contains Thiol Precursors Derived From Marlborough Sauvignon Blanc Grapes Maximize Flavor and Aroma with Cutting Edge Brewing Technology Phantasm helps you unlock unreal natural flavors in your fermentation. Derived from the legendary Marlborough Sauvignon Blanc Grapes, Phantasm is a Thiol precursor powder that in the right fermentation conditions will unlock large amounts of free thiols like 3SH bringing tropical, passionfruit aromas to your beer. Thiols pair exceptionally well with Esters and Terpenes and can bring depth and complexity to a range of styles including IPA, Lagers and Mixed Fermentation. For best results, add Phantasm during the whirlpool at rates of 1 – 2 lbs per bbl (1 – 2.5 oz per 5-gallon batch) and ferment with a thiolized yeast strain. Phantasm will bring a touch of fermentables to your beer, around 0.3°P (1.0012 SG) alongside a slight pH drop. In discussion with the creator of Phantasm Jos Ruffell, we talked about the dosage rates varying.  The market had a dosage rate recommendation of 2.5oz per 5 gallons. Especially when using the latest thiol boosting yeasts from Omega you don't specifically need 2.5oz as even 1 oz is going to provide a significant thiol boost.  So we packaged it down in 1oz increments so that you can decide exactly how much you want to put in. For us here at MoreBeer! 1 oz provides a nice boost and is a reasonable cost per batch.  If you want to go extreme feel free to add more.   Ingredients: Marlborough Sauvignon Blanc Grapes Country of Origin: New Zealand Recommended Thiolized Yeast Strains: Omega Yeast - Cosmic Punch Ale (OYL402) Omega Yeast - Lunar Crush Lager (OYL403) Omega Yeast - Star Party Ale (OYL404) Omega Yeast - Helio Gazer Ale (OYL405)

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Prevents Boil-Overs: One drop per gallon eliminates messy boil-overs, making your brewing process cleaner and safer, saving time on cleanup. Increases Fermenter Capacity: Reduces Krausen foam during fermentation, allowing more beer volume and minimizing the risk of messy blowouts. Improves Head Retention: Enhances head formation in finished beer by preserving foam-forming proteins that would otherwise be lost during fermentation. Food-Grade and Easy to Use: Made from food-grade silicone, Foam Axe safely breaks up foam with just a few drops, settling out before bottling or kegging. Stop boil overs in the kettle and limit foaming in your fermenter with CellarScience Foam Axe. This uniquely formulated anti-foaming agent reduces surface tension so bubbles are Axed before they can form. Foam Axe actually increases head formation in the finished beer by retaining foam forming proteins that would have normally blown off during fermentation. Use it in your boil kettle to prevent boil-overs for a cleaner, safer process. Then add Foam Axe to your fermenter to reduce Krausen, save beer, and increase the volume capacity of your fermenter. In the Kettle: Nobody likes a boil over as they are messy and take considerable time to clean up. Save time, beer, your burner or stove, (and possibly your relationship) by adding 1 drop per gallon of Foam Axe into your kettle and eliminate boil overs from your brew day!     In the Fermenter: Foam Axe works like magic in the fermenter. Just 2 drops per gallon at the start of fermentation will keep your airlock and blowoff clean. We recommend adding before pitching yeast and rousing well while you aerate your wort. Many commercial breweries use Foam Axe to increase fermenter capacity and homebrewers can do the same. Additional Notes: Foam Axe is made from food-grade silicone and works by breaking up foam particles and dispersing surface tension. Foam Axe settles out of beer prior to bottling or kegging. Store cool and in an environment below 90°F. Do not freeze. The recommended shelf life is 6 months from the date the package is opened.    

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A great bag for larger brew in a bag recipes or just a large amount of steeping grains or whole cone hops. Made from nylon and comes with a drawstring. Measures 24 in x 24 in, with hole size in mesh of approximatley 0.4-0.8 mm is size.

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A heat soluble, commercial quallity extra no. 1 grade, powered Gelaitin.  This is much higher quality Gelatin than you will find in most beer/winemaking shops. It is composed of high molecular weight mass proteins that carry a big positive charge. Prepare by mixing in warm water and then adding during a transfer or pump-over. The solution must be maintained at 95-104F (35-40C) when used. See below for different dosage rates for beer and wine. For Beer  Use 1/2 tsp for five gallons of beer. Dissolve gelatin into 1/4-1/2 cup of hot water to dissolve and add to beer. Wait a few days and rack off. A rough approximate of weight is 1 tsp = 1.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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Great for smaller kettles to do Brew in a Bag recipes or just for steeping grains. Made from nylon this bag comes with a drawstring and measures 15 in. x 15 in, with hole size in mesh of approximatley 0.4-0.8 mm is size.  

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Efficient Haze Reduction: Clearzyme targets haze-causing proteins in beer, ensuring a clear brew without affecting flavor, aroma, or head retention. Simplifies Brewing Process: Eliminates the need for cold crashing, saving time and energy by breaking down proteins at fermentation temperatures between 50-68°F. Gluten Reduction: Reduces gluten levels in beers made with barley and wheat to below 20ppm, making it suitable for gluten-sensitive consumers. Easy to Use: Just 1/4 tsp per 5 gallons added at the start of fermentation is all that's needed to achieve optimal results. Easily make clear beer by adding Clearzyme to your fermenter at the same time you pitch your yeast. This enzymatic solution targets and breaks down haze-inducing proteins so they cannot later bind with tannins to create beer haze. Clearzyme by CellarScience specifically targets haze-active proteins, so it has no negative effect on flavor, aroma, or head retention. One of the huge benefits of Clearzyme is that it removes the need to cold crash, saving time and energy. Use: Add 1/4 tsp per 5 gallons at the start of fermentation. Works best at a temperature range between 50-68°F and pH of 4-6. Additional Notes: Clearzyme is a protease, or proteolytic, enzyme that partially or totally hydrolyzes peptide bonds in protein. The resulting protein fractions are then too small to bond with the polyphenols in hops. It also breaks down the gluten protein that causes allergic reactions. Beers made with barley and wheat that have had Clearzyme added typically show gluten levels below 20ppm. Store at temperatures under 70°F. Immediately recap bottle after each use. The recommended shelf life is 12 months from the date the package is opened.        

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Reduce saccharification time, break down starches in unmalted cereals, and increase attenuation with one simple product! Ultra-Ferm from White Labs is a highly concentrated liquid amyloglucosidase derived from a select strain of Aspergillus niger. Rather than acheiving 75 to 80% hydrolisis of present starches, as you would with traditional brewing methods, Ultra Ferm allows total hydrolisis of dextrins to fermentable glucose, from all types of starch.   UltraFerm WLN4100 makes for the perfect additive when brewing a Brut IPA or Champagne Beer by eliminating residual sugar, allowing you to acheive the dry flavor profile that is signature to the style. It can also be used for the production of low calorie and extra high-alcohol beers, as well as light or diatetic beers.   Add at the beginning of the mash-in. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should not exceed 140°F. Amyloglucosidase activity is completely destroyed when the wort is held at 185°F for 10 minutes.   We've experimented with adding this enzyme at different stages throughout the brewing process, and found that it isn't limited to the mash stage alone. When pitching Ultra Ferm alongside our yeast, we were able to achieve a final gravity of 1.000, with no negative effect on the finished beer. Great news for the extract brewers out there that want to produce an extra dry beer!   Store at 39-46°F. Stable for 12 months.   Like White Labs Ultra Firm? Then you will love CellarScience® Brutzyme - Glucoamylase Enzyme!      

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Improves Mash Flow and Efficiency: Glucabuster breaks down glucans, arabinoxylan, and cellulose to prevent stuck mashes and slow runoff, ensuring smoother lautering and improved yield. Enhances Downstream Filtering: By breaking down polysaccharides, Glucabuster helps simplify filtering in later brewing stages, ensuring cleaner and faster processes. Effective Across a Wide Range of Temperatures and pH Levels: Works efficiently within a temperature range of 120-185°F and an ideal pH range of 4.7-7.0, making it versatile for various brewing conditions. Highly Concentrated and Easy to Use: With just 1/4 tsp needed per 5-gallon batch, Glucabuster offers a highly concentrated solution for improving mash flow and overall brewing efficiency. Glucabuster by CellarScience improves lautering and yield while making potential downstream filtering easier. Highly concentrated ß-glucanase breaks down glucans that can lead to stuck mashes and slow runoff. Xylanase and Cellulase break down the polysaccharide chains of arabinoxylan and cellulose. Together, all three enzymes help keep today’s challenging mashes flowing right. Use: Add 1/4 tsp per 5-gallon batch at mash-in. Glucabuster works in a range of 120-185°F and ideally at a pH range of 4.7-7.0. Additional Notes: Endosperm cell walls are made up of non-starch polysaccharides, of which, in barley, β-glucans account for 75% with arabinoxylan (pentosan) and cellulose accounting for most of the rest. In wheat, the arabinoxylan content is higher. Glucabuster is composed of the cell wall hydrolases β-glucanase, xylanase, and cellulase, which break down the β-14 bonds in these polysaccharides. These enzymes can be equally important to their more famous starch degradation enzymes, α-Amylase and β-Amylase.  Glucanase, xylanase, and cellulase are naturally found in malt but decrease during the kilning stage of malting. Depending on your recipe, adding these enzymes is important to assist with lautering and later with filtering. Refrigeration is recommended, but store at least below 70°F. The recommended shelf life is 12 months from the date the package is opened.      

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Made for dry hopping in kegs, the hop bomb is made from 304 stainless steel. The hop bomb fits up to 1 ounce of pellet hops allowing the hops to have enough space to move around for better extraction. The included chain allows it to be suspended from keg lids with internal hooks. See recommended items below for our KEG448 if you need a lid with hook.  Note: Regular tea infuser balls do not include a stainless steel chain and will rust if you used in your beer.     Kegland Part Number: KL05203  

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Perfect for Brew in a Bag, this large 32 x 22 in bag will fit pots up to 21.5 in. The bag comes with a draw string to sinch down on the rim of your kettle. Made from polyester. Can also be used for whole hops in hoppy beers.   Kegland Part Number: KL01298

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Amylase enzyme is used during the mashing process when there are not enough naturally occuring enzymes, typically due to a mash containing a high level of adjuncts. Also used to more rapidly and completely convert starches into sugars. Usage varies, but the typical dosage rate is 1/4 oz per 5 gallons. The 1.5 oz size comes in a resealable pouch, and can be stored for later use.

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Super-Kleer K.C. is a  two stage wine and beer clarifying kit. Contains two pre-mixed pouches of kieselsol and chitosan. The fining porocess works by creating both strong negative and strong positive charges in the wine, which allow for larger yeast clumping and faster clearing. Works great in wine kits, grape and fruit wines, and alcohol mashes. 65 mL (2.2 fl oz) packet. Directions: Add kieselsol (packet D1) to carboy (5-6G/19-23L) of wine, etc. Gently stir. Dissolve chitosan (packet D2) in 1 fluid oz./30mL of warm water. Add and stir gently.  Clears wine  in 12-48 hours. May not clear pectin haze or products made with hard water. Storage: This product is not freeze/thaw tolerant. Frozen products will crystallize if stored at temperatures below 0°C/32°F for any length of time. Products damaged in this way are no longer effective, and the damage is not reversable. Contains: Sterile Water, Kieselsol, Chitosan (Shellfish Derivative)

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The BrewLab Basic® water testing kit, model 7189-02, for home brewers quantifies 7 important water test factors. Experts agree water conditions affect your final product, so take the mystery out of making great beer. Looking for a digital pH test? Check out the BrewLab® Plus!   Trust LaMotte, the water analysis experts since 1919, to help you control your most important ingredient - water! Visit HomeBrewFinds.com for a hands-on review of the LaMotte BrewLab water test kit. For more information on water and its role in the brewing process, check out Water, A Comprehensive Guide for Brewers written by John Palmer and MoreBeer!'s own Colin Kaminski. For help with water adjustments, download Palmer's Brewing Water Adjustment App, currently available for iOS devices and coming soon to Android.

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Also known as brewing salts, it is a mixture of Gypsum, Calcium Carbonate and Epsom Salt. 1 tsp adds 1119 ppm per 1 gallon. For Pale Ales in the Burton on Trent style. Burton salts can come in either crystal or powdered form. We ship what is available at the time your order is placed.   30g per 5 gallons will provide: 266 ppm Ca 63 ppm Mg 159 ppm Carbonate 631 ppm Sulfate

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