The Home Brew Store Dot Com - Treatments & Additives

Potassium Campden Tablets

Wed, 11 Apr 2012 22:28:00 GMT

Potassium Campden Tablets
Buy Now: $3.95

Add to crushed fruit, raw juice, or slurries - each tablet contains 450 mg of active sulphite per tablet, two crushed tablets equal 1/4 teaspoon. Contains potassium metabisulfite and is a convenient way to accurately sulphite wine. Releases sulphur dioxide, which acts as a sterilant and antioxidant.Vents off in 24 hours.

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Oak Chips, French

Wed, 11 Apr 2012 21:25:00 GMT

Oak Chips, French
Buy Now: $2.95

French oak, aged and medium toasted to give that perfecttannin bite to whatever you brew. White wines use 1-1½ cups, redwines use 2-3 cups.

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White Labs Brettanomyces and Bacteria

Wed, 11 Apr 2012 20:02:00 GMT

White Labs Brettanomyces and Bacteria
Buy Now: $8.50

WLP790 MALOLACTIC BACTERIA (MCW Liquid Culture - White Labs item#WLP675)

WLP645 BRETTANOMYCES CLAUSSENII: Low Intensity Brett character.Originally isolated from strong English stock beer, in the early20th century. The
Brett flavors produced are more subtle than WLP650 and WLP653. Morearoma than flavor contribution. Fruity, pineapple like aroma. B.claussenii is closely related to B. anomalus. Attenuation: N/A;Flocculation: N/A; Optimum Ferm. Temp: N/A.

WLP650 BRETTANOMYCES BRUXELLENSIS: Medium intensity Brettcharacter. Classic strain used in secondary fermentation forBelgian style beers
and lambics. One Trappist brewery uses this strain in secondary andbottling to produce their characteristic flavor. Attenuation: N/A;Flocculation: N/A; Optimum Ferm. Temp: N/A.

WLP653 BRETTANOMYCES LAMBICUS: High intensity Brett character.Defines the "Brett character": horsey, smoky and spicy flavors. Asthe name suggests, this strain is found most often in Lambic stylebeers, which are spontaneously fermented beers. Also found inFlanders and sour brown style beers. Attenuation: N/A;Flocculation: N/A; Optimum Ferm. Temp: N/A.

WLP655 BELGIAN SOUR MIX: A unique blend perfect for Belgian stylebeers. Includes Brettanomyces, Saccharomyces, and the bacterialstrains Lactobacillus and Pediococcus. Attenuation: N/A;Flocculation: N/A; Optimum Ferm. Temp: N/A.

WLP677 LACTOBACILLUS BACTERIA: This lactic acid bacteria producesmoderate levels of acidity and sour flavors found in lambics,Berliner Weiss, sour brown ale and gueze.

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Lactic Acid

Wed, 28 Jun 2006 15:27:00 GMT

Lactic Acid
Buy Now: $2.99

Creates large numbers of variable microorganisms, which may accelerate a fermentation process. A typical starter improves control of a fermentation process and predictability of its outcome. The lactic acid starter is a relatively new process that controls microbial growth. Effects on the malting process include a lower viscosity and beta-glucan content of wort, increased malt yield, and a pronounced improvement in mash filtration and wort filterability. Starter cultures could inhibit the growth of molds and the production of mycotoxins when applied to the steeping water during malting.

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Calcium Chloride

Thu, 5 Dec 2002 12:09:00 GMT

Calcium Chloride
Buy Now: $1.95

For adjusting water pH levels, use 1 teaspoon per 5 gallons

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White Labs Servomyces

Sat, 5 Aug 2000 20:39:00 GMT

White Labs Servomyces
Buy Now: $13.95

Servomyces is a nutritional yeast supplement (GMO free) that was originally developed for German brewers by Weihenstephan and the Munich University. It conforms to the restrictions of Reinheitsgebot. Servomyces enables any yeast strain's ability to incorporate essential nutrients into its cellular structure. Tested in breweries around the world, it has been proven to: - Cut down fermentation time - Increase flocculation - Greatly reduce harsh sulfur notes - Improve the health and viability of yeast - Reduce levels of diacetyl at the end of primary fermentation - Produce faster, more complete attenuations - Increase yeast production for a better harvest - Improve the quality of the finished product

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Tartaric Acid

Mon, 24 Jul 2000 18:58:00 GMT

Tartaric Acid
Buy Now: $2.50

Primary acid in grapes.

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Malic Acid

Mon, 24 Jul 2000 18:58:00 GMT

Malic Acid
Buy Now: $2.50

The major acid found in apples and pears.

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Grape Tannin

Mon, 24 Jul 2000 18:58:00 GMT

Grape Tannin
Buy Now: $2.25

Essential tannins typically come from the skins of grapes. When making wines with fruits other than grapes, the need for tannins to produce the right balance in the wine may require the use of grape tannin. An absolute requiremetn for fruit meads (melomels or cysers.)

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Calcium Carbonate

Mon, 24 Jul 2000 18:58:00 GMT

Calcium Carbonate
Buy Now: $1.95

Use before fermentation to acid balance your 'must'.

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