|
Gypsum
|
101 |
17% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
52 |
18% |
0% - 100% |
|
Lactic acid
|
49 |
71% |
0% - 100% |
|
Epsom Salt
|
38 |
6% |
0% - 37% |
|
Whirlfloc
|
36 |
58% |
5% - 100% |
|
Calcium Chloride (anhydrous)
|
28 |
10% |
0% - 71% |
|
Baking Soda
|
27 |
10% |
0% - 29% |
|
Irish Moss
|
25 |
71% |
7% - 100% |
|
Yeast Nutrient
|
21 |
31% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
15 |
26% |
0% - 100% |
|
Chalk
|
14 |
18% |
0% - 54% |
|
Table Salt
|
13 |
4% |
0% - 15% |
|
Wyeast - Beer Nutrient
|
11 |
18% |
0% - 45% |
|
Phosphoric acid
|
10 |
77% |
19% - 100% |
|
Citric acid
|
7 |
33% |
0% - 79% |
|
Protafloc
|
5 |
51% |
0% - 100% |
|
Campden Tablets
|
3 |
52% |
10% - 98% |
|
Magnesium Chloride
|
3 |
0% |
0% - 0% |
|
Slaked Lime
|
3 |
0% |
0% - 0% |
|
White Labs - Clarity Ferm WLN4000
|
2 |
97% |
95% - 99% |
|
Diammonium Phosphate (DAP)
|
2 |
57% |
14% - 100% |
|
Cinnamon stick
|
2 |
85% |
71% - 98% |
|
Lye
|
2 |
0% |
0% - 0% |
|
Toasted Coconut
|
2 |
29% |
24% - 33% |
|
Acetic acid
|
2 |
52% |
3% - 100% |
|
Canning Salt
|
2 |
8% |
0% - 17% |
