Category: Water Treatment
Chemicals to adjust your water for better-tasting products.
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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.
Lactic Acid – 100ml – 80% concentration lactic acid. Use to adjust pH of sparge water down. We use a pipette to measure out lactic acid as it is a liquid. Add your lactic acid before you mash in so you can precisely hit your target mash pH (typically the 5.2–5.6 range) up front. NB, constant measurement of mash PH is critical to make sure the adjustments achieve the desired result. Don’t just rely on software PH estimates.
pH Calibration Powder
pH 4.01 @ 25°C – 250 ml Solution Powder
pH 6.68 @ 25°C – 250 ml Solution Powder
pH 9.18 @ 25°C – 250 ml Solution Powder
Empty powder sachet into a clean 250 ml glass beaker. Add 250 ml of Deionized Water. Stir until the powder has completely dissolved.
pH solution accuracy is +/- 0.01 pH