Beer Additives for Water treatment | Water treatment for Beer brewing

Water treatment

Find everything you need here to adjust your water chemistry to take your beers up the next level in perfection. A wide range of Water Treatment beer additives

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  • 5.2 ph Stabilizer

    5.2 ph Stabilizer


    5.2 is a proprietary blend of buffers that will lock in your mash and kettle water at a pH of 5.2 regardless of the starting pH of your water. 4oz, 24 in a case.

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  • Burton Salts

    Burton Salts


    Also known as brewing salts, it is a mixture of Gypsum, Calcium Carbonate and Epsom Salt. 1 tsp adds 1119 ppm per 1 gallon. For Pale Ales in the Burton on Trent style. Burton salts can come in either crystal or powdered form. We ship what is available at the time your order is placed.

    30g per 5 gallons will provide:
    266 ppm Ca
    63 ppm Mg
    159 ppm Carbonate
    631 ppm Sulfate

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  • Calcium Carbonate

    Calcium Carbonate


    Used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine. Also used in beer to increase the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters.

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  • Calcium Chloride

    Calcium Chloride


    Used in place of Gypsum when sulfates are not desired. Adjusts mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness.

    Promash is a useful utility to calculate water salts.

    This is anhydrous Calcium Chloride.

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  • Epsom Salt

    Epsom Salt


    Added to mash water to lower pH and increase sulfates. Increases perception of hop flavor and hop bitterness. Epsom salts (Magnesium Sulfate) are a standard component of “brewing salts” mixtures to approximate the Burton-On-Trent brewing water.

    Usage: Varies depending on base water chemistry. Use up to 1/2 tsp per 5 gallons.
    Chemical name: Magnesium Sulfate, MgSO4

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  • Gypsum (Calcium Sulfate)

    Gypsum (Calcium Sulfate)


    Gypsum (also known as Calcium Sulfate) is used to add permanent hardness (Calcium ions) to brewing water. 1 gram in 1 gallon changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness.

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  • Lactic Acid 4 oz

    Lactic Acid 4 oz


    88% concentration. Use to adjust pH of sparge water down. We use a pipette to measure out lactic acid as it is a liquid.

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