Brewing Salts, Enzymes, Nutrients, Fining & Lautering Aids
(9 products)
Small additions that fix specific problems in a brew. This range has the Brewing Salts Starter Kit for adjusting water chemistry, Still Spirits Distiller's Enzyme high temperature alpha-amylase for converting starch in grain and potato washes, Whirlfloc tablets for clearer beer, BrewMaster Wine Nutrient (a DAP yeast nutrient) in 5g and 100g, and BrewMaster Pectinase for clearing fruit wines. Most come as 10 packs too.
The full range of acids, sulphites, nutrients and salts is in brewing, winemaking and distilling chemicals, with an explanation of each.
What does each one do?
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Brewing salts: adjust mash pH and mineral balance in all-grain beer.
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Alpha-amylase: breaks starch into fermentable sugar in a hot mash. Essential for unmalted grain and potato washes.
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Whirlfloc: a kettle fining added near the end of the boil so proteins drop out and the beer clears faster.
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Wine nutrient (DAP): supplies the nitrogen that fruit musts often lack, so the ferment does not stall.
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Pectinase: breaks down fruit pectin so wine and cider clear properly.
FAQ
Do I need enzymes for an all-malt mash?
Usually not. Malted barley brings its own enzymes. Add alpha-amylase when the grain bill includes unmalted grain or potato.
When do I add Whirlfloc?
In the last few minutes of the boil. Follow the dose on the pack.
Regular price $109Unit price
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Regular price $11Unit price
