PDF Clarifiers
Gelatin is a by product from cow hooves and pig skin. It is added to the fermenter after fermentation has finished. Use 60 – 90 mg per liter.
Irish Moss is one of the most common clarifiers used in home brewing. It comes from a kind of red seaweed called carrageen. It works by attracting large proteins that cause haze and clumping them together and causing them to settle to the bottom of the fermenter. It is added during the last 20 minutes of the boil. One teaspoon per 5 gal.
Whirfloc Tablets are made from Irish Moss. One tablet per 5 gal is used. An excellent way to be sure you do not use too much Irish Moss, as too much of a good thing can be bad. If too much Irish Moss is used it can affect the smaller proteins which are responsible for head retention, and we all want to keep our head as long as possible.
Isinglass is very effective at clearing yeast. Add to beer at kegging, or to wine in the secondary.
Head Retention
Heading powder may be used to promote head retention in your beer. Add 1 oz. powder to 1 pint of cold beer at bottling time. Mix thoroughly, and pour into bottling bucket. Intended for 5 gallons of beer or soda. Contains dextrose and gum arabic.
Salts
Epsom Ssalts adds sulfate and magnesium ions to brewing water
Sugars
Lactose is a non-fermenting sugar it is used to add creamy body and a mild sweetness to beers such as that brown beers or stouts.
Maltodextrin is a non-fermenting sugar. It’s not very sweet, but it stays around after fermentation. Perfect for adding body and smoothness to beers.
Water Treatment
Gypsum is used to harden the water and reproduce a water profile. If you need gypsum then most likely you either have very soft water or you are brewing mainly English-Style Pale Ales. English-Style Pale Ales developed in Burton, an area known for water high in calcium sulfate (gypsum). The high calcium content of the water in this area helps create the body and balance found in this style. The sulfate provides a slight sulfate “bite,” and aids the extraction of bitter resins from the hops.
Made by Five Star Chemicals. When added to the mash, this combination of buffer salts keeps the mash pH at 5.2—regardless of the pH of your brewing water. In our tests, we have achieved a noticeable increase in efficiency when mashing with Buffer 5.2.
Yeast Nutrients
Servomyces is a yeast nutrient that was originally developed for German brewers by Weihenstephan and the Munich University. It is proven to cut down fermentation time, increase flocculation, greatly reduce harsh sulphur notes, improve yeast health and viability, reduce levels of diacetyl at the end of primary fermentation, produce faster, more complete attenuations, increase yeast production for better harvest, and improve the quality of the finished product.
