A thermostable bacterial alpha-amylase enzyme preparation ideal for rapidly reducing viscosity at high solid concentrations; allows use of high adjunct levels.

A natural tannic acid developed for brewing beer to increase shelf life and flavor stability, as well as added colloidal stability.

Fibra-Cel SW-10 Cellulose

A commonly used fine filter aid in beer, wine, and other beverage production; greatly reduces waste, improving clarity and shelf stability.

A commonly used fine filter aid in beer, wine, and other beverage production; reduces waste, improves clarity and shelf stability.

Adds hardness to soft brewing water. Ideal to replace hardness lost in with use of distilled water. Gypsum can also be used to lower the pH of water.

Stimulates yeast growth, and is a useful addition to yeast starters and wines lacking in natural nutrients, such as white wines and meads.

A fining agent that also reduces astringency by removing tannin.

Irish moss is a kettle fining derived from seaweed.

100% granular kappa carrageenan. Can be added to beer labeled as “organic” or “made with organic.”

Refined kappa carrageenan in tablet form. The tablet format provides a convenient delivery method that encourages rapid disbursement in the kettle.

A food grade souring agent derived from apples and other fruits. It is commonly used to adjust pH in cider, wine, beer, and distilling applications.

A 30% solution of Si02, purified colloidal solution of silicic acid in water that has been formulated for the rapid sedimentation of yeast.

Harborlite Perlite Grade 500

Harborlite Perlite Grade 700

Potassium Metabisulfite

A food additive used to prevent further fermentation.

Sodium Benzoate

A food-grade enzyme capable of hydrolyzing glycosidic bonds, liberating monoterpene alcohol compounds, and glucose; increases hop aroma and flavor in beer.

Purifed isinglass in a convenient powder form. It is added to beer at the end offermentation to speed maturation and improve filtration.