Gypsum
|
99 |
24% |
0% - 100% |
Epsom Salt
|
45 |
10% |
0% - 38% |
Calcium Chloride (dihydrate)
|
41 |
13% |
0% - 100% |
Lactic acid
|
39 |
64% |
0% - 100% |
Irish Moss
|
38 |
61% |
0% - 100% |
Whirlfloc
|
35 |
48% |
0% - 100% |
Baking Soda
|
16 |
3% |
0% - 19% |
Calcium Chloride (dihydrate)
|
15 |
16% |
0% - 100% |
Calcium Chloride (anhydrous)
|
14 |
13% |
0% - 50% |
Phosphoric acid
|
13 |
54% |
0% - 100% |
Yeast Nutrient
|
12 |
23% |
0% - 50% |
Wyeast - Beer Nutrient
|
9 |
35% |
1% - 98% |
Table Salt
|
8 |
7% |
0% - 38% |
Citric acid
|
7 |
12% |
0% - 36% |
Protafloc
|
5 |
80% |
8% - 100% |
Chalk
|
4 |
9% |
0% - 18% |
Magnesium Chloride
|
3 |
0% |
0% - 1% |
Acetic acid
|
3 |
95% |
90% - 99% |
Five Star Chemicals - 5.2 pH Stabilizer
|
3 |
9% |
0% - 25% |
Go-Ferm
|
2 |
17% |
2% - 31% |
Lye
|
2 |
0% |
0% - 0% |
Gelatin
|
2 |
66% |
60% - 71% |
BSG - Fermax Yeast Nutrient
|
2 |
74% |
50% - 97% |
Diammonium Phosphate (DAP)
|
2 |
1% |
0% - 2% |
Slaked Lime
|
2 |
19% |
0% - 38% |
CRS/AMS (6.3% HCl, 8.6% H2SO4)
|
2 |
58% |
17% - 100% |
White Labs - Ultra-Ferm WLN4100
|
2 |
90% |
83% - 98% |
Campden Tablets
|
2 |
1% |
1% - 1% |