|
Gypsum
|
204 |
27% |
0% - 100% |
|
Irish Moss
|
204 |
74% |
0% - 100% |
|
Whirlfloc
|
173 |
73% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
72 |
21% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
67 |
27% |
0% - 100% |
|
Epsom Salt
|
63 |
12% |
0% - 100% |
|
Wyeast - Beer Nutrient
|
51 |
38% |
0% - 100% |
|
Lactic acid
|
47 |
72% |
2% - 100% |
|
Table Salt
|
45 |
12% |
0% - 100% |
|
Baking Soda
|
43 |
10% |
0% - 33% |
|
Phosphoric acid
|
27 |
58% |
1% - 100% |
|
Calcium Chloride (anhydrous)
|
21 |
29% |
0% - 80% |
|
Chalk
|
21 |
23% |
0% - 100% |
|
Five Star Chemicals - 5.2 pH Stabilizer
|
13 |
65% |
20% - 100% |
|
Citric acid
|
13 |
41% |
2% - 100% |
|
Magnesium Chloride
|
6 |
2% |
0% - 13% |
|
Slaked Lime
|
5 |
10% |
0% - 38% |
|
White Labs - Clarity Ferm WLN4000
|
2 |
56% |
13% - 100% |
|
BSG - Fermax Yeast Nutrient
|
2 |
51% |
3% - 99% |
|
Canning Salt
|
1 |
0% |
0% - 0% |
|
DSM - Brewers Clarex
|
1 |
91% |
91% - 91% |
|
Oregon Fruit - Apricot
|
1 |
99% |
99% - 99% |
|
Oregon Fruit - Blood Orange
|
1 |
8% |
8% - 8% |
|
Acetic acid
|
1 |
3% |
3% - 3% |
|
Tartaric acid
|
1 |
15% |
15% - 15% |
