|
Gypsum
|
176 |
15% |
0% - 100% |
|
Lactic acid
|
144 |
73% |
0% - 100% |
|
Irish Moss
|
107 |
50% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
104 |
18% |
0% - 100% |
|
Epsom Salt
|
100 |
7% |
0% - 40% |
|
Whirlfloc
|
97 |
55% |
0% - 100% |
|
Calcium Chloride (anhydrous)
|
60 |
19% |
0% - 100% |
|
Phosphoric acid
|
52 |
84% |
6% - 100% |
|
Baking Soda
|
36 |
16% |
0% - 100% |
|
Yeast Nutrient
|
33 |
17% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
24 |
16% |
0% - 75% |
|
Wyeast - Beer Nutrient
|
23 |
22% |
0% - 96% |
|
Table Salt
|
16 |
9% |
0% - 37% |
|
Campden Tablets
|
16 |
27% |
0% - 90% |
|
Chalk
|
15 |
22% |
0% - 83% |
|
Protafloc
|
12 |
67% |
0% - 100% |
|
Citric acid
|
9 |
49% |
2% - 100% |
|
Gelatin
|
7 |
16% |
0% - 80% |
|
Magnesium Chloride
|
5 |
27% |
0% - 50% |
|
Ascorbic Acid
|
5 |
31% |
0% - 100% |
|
BSG - Fermax Yeast Nutrient
|
5 |
17% |
0% - 67% |
|
Slaked Lime
|
5 |
19% |
0% - 50% |
|
Five Star Chemicals - 5.2 pH Stabilizer
|
5 |
42% |
3% - 80% |
|
CRS/AMS (6.3% HCl, 8.6% H2SO4)
|
4 |
98% |
95% - 100% |
|
Brewtan B
|
3 |
3% |
0% - 10% |
|
White Labs - Ultra-Ferm WLN4100
|
2 |
78% |
56% - 100% |
|
Acetic acid
|
2 |
46% |
29% - 64% |
