Beer Chemicals and Improvers

SUPER MOSS™
(Carrageenan)
A Food Grade Product

v BENEFITS
v Formulated to mix rapidly with cold water
v Attracts positively charged haze forming proteins
v Safe to handle
v Can help reduce haze in finished beer
v Carries through to primary fermentation
v DESCRIPTION
SUPER MOSS is a negatively-charged, red seaweed based, Kapa and Lambda carrageenan
coagulant designed to attract the positively-charged, haze forming proteins together in the
brew kettle and primary fermenter then settle out. Supper Moss has been formulated to mix
rapidly in cold water. This feature allows it to be added directly to the bowl without creating fish
eyes of undissolved carrageenan. Properly used, it can help reduce chill haze.

5.2 pH Stabilizer
A blend of food-grade phosphate buffers for your mash
v BENEFITS
v Optimize the enzymatic activity of your malt.
v Help clarify your wort.
v More consistent hop usage in the boil.
v Reduce scaling & mineral deposition in the lauter.
v DESCRIPTION
52 is a proprietary blend of food-grade phosphate buffers (similar to brewer’s salts) that
will lock in your mash and kettle water at a pH of 5.2 regardless of the starting pH of your
water. 52 is safe for your mash and WILL NOT add any flavors to your beer. 52 will
provide consistency of pH in any water conditions, but the most significant gains will be
obtained if you are brewing in hard water.
Repeatability throughout the brewing process is the key to producing consistent high
quality beer. Of all the ingredients in your beer, water is the most misunderstood
component. Water is universal solvent for metals, minerals, cations and anions. The
quality, hardness and subsequent pH of your water will affect enzymatic activity,
solubility of salts, proteins and sugars as well as hop usage and perceived hop
bitterness. In addition, water quality also contributes to scaling and mineral deposited
on your equipment. Now you have the ability to control the pH of your brewing water
under any conditions.

IO-STAR
A low foaming iodophor for sanitizing in the beer-bottling, soft drink-bottling, milk-bottling, and food-canning industries.

v BENEFITS
v Easy to use
v Economical dilution ratio
v Controls water hardness
v Self-indicating
v DESCRIPTION
IO-STAR is formulated for use by the bottling, food processing, and milk industry. When used
continuously as a sanitizing spray on walls and equipment it will reduce or eliminate odors throughout
the processing area. IO-STAR is effective against e coli and s s typhosa as well as most mold and
yeast.

Add to the boil 15 minutes from the end to aid coagulation of proteins

An alternative to Irish Moss. Experimentation will determine which product works best for you. Same dosage and pack size as Irish Moss 1 teaspoon per 25ltrs.

Lactic Acid. 80% Solution: Used to acidify mash liquor when brewing lagers. Also for adjusting pH of sparge water for all beers.

A blend of chlorides and sulphate to acidify brewing liquor. A carefully controlled blend of inorganic salts for precise treatment of brewing liquor.

For Yeast Washing

100ml of Antifoam

Eliminates Chill Haze in beer and protects wine against oxidation

Use this to check that starch conversion is complete, by removing a few grains from the mash, place them on a white surface and add 2-3 drops of the Iodine. If the Iodine turns a dark blue to black in colour this shows that conversion is incomplete and contine to mash.

A blend of acids to reduce carbonate levels in brewing liquor without the need for boiling


PLEASE NOTE THIS NOW COMES IN GLASS BOTTLES WE WILL NOT SEND IT OUT ON IT'S OWN
ONLY WITH A LARGE ORDER I.E PACKED IN A PARCEL NOT JUST A JIFFY BAG

Brupaks Yeast-Vit is a carefully formulated blend of soluble inorganic salts, vitamins, amino acids and trace elements designed to ensure correction of nutrient deficiencies in wort. It is pitched into well aerated wort along with the yeast. 1/2 teaspoon per 25ltrs.

Dried finings for upto 5 gallons. Not Suitable for vegaterians.

An alternative water treatment to Gypsum.

(Calcium Sulphate / Magnesium Sulphate): , Used to imitate the water found in Burton-On-Trent, particularly for heavily hopped pale ales.

Lactic Acid. 80% Solution:

Used to acidify mash liquor when brewing lagers. Also for adjusting pH of sparge water for all beers.

For wine or beer, especially Belgian Witbier

Can be added to beer and wine

114ml Bottle, 1 - 2 teaspoons per 5 gallons to aid the head

For 5 Gallons

This is not Yeast but food for the yeast, helps it grow big and strong