Beer Making Adjunts & Additives

Dry products are packaged in oxygen barrier bags.
American Oak Cubes Medium Toast Imparts oak flavor to beer. 3 oz. $5.95
Anti-Oxidant / Ascorbic Acid Used at bottling time to prevent oxidation. 1 oz. $4.95
Burton Water Salts A blend of natural minerals that create ideal brewing water and papain, a natural occurring fruit derivative that helps to prevent chill haze. 2 oz. $3.29
Calcium Carbonate Used in beer and wine making to reduce acidity 2 oz. $2.95
Calcium Chloride Used in beer making to lower pH. 2 oz. $1.95
French Oak Chips Medium Toast Imparts oak flavor to beer. 4 oz. $3.95
Gelatin Finings Used in beer and wine making for clearing. 2 oz. $3.95
Gypsum Gypsum (Calcium Sulphate) is used as a water treatment; especially useful for soft water. 2 oz. $1.95
Irish Moss Irish Moss is added during the final 15 minutes of the boil to aid in settling out the coagulated proteins that cause cloudy beer. 2 oz. $3.95
Lactose Lactose is unfermentable by beer yeast, so it adds sweetness, body, and calories to the finished beer. 1 lb. $5.95
Malto-Dextrin Maltodextrin is used to increase the specific gravity of the final beer product. This improves the mouthfeel and smoothness of beer. Maltodextrin is not fermented by the yeast and has no flavor. 8 oz. $2.49 1 lb. $3.95
Oak Essence Imparts oak flavor to beer. 4 fl. oz. $6.49
Spruce Essence Spruce Essence adds a fragrant pine aroma to beers that will replicate early American colonial beers that used spruce needles as a flavoring. Use sparingling, very concentrated. 2 fl. oz. $9.49
Yeast Nutrient Yeast nutrient increases the rate of yeast metabolism, which results in faster fermentation and greater yeast viability. Yeast nutrient can also be helpful when brewing high gravity beers. 4 oz. $2.95