|
Gypsum
|
121 |
25% |
0% - 100% |
|
Epsom Salt
|
62 |
11% |
0% - 84% |
|
Lactic acid
|
52 |
64% |
0% - 100% |
|
Calcium Chloride (dihydrate)
|
50 |
12% |
0% - 100% |
|
Irish Moss
|
43 |
63% |
0% - 100% |
|
Whirlfloc
|
38 |
46% |
0% - 100% |
|
Calcium Chloride (anhydrous)
|
24 |
9% |
0% - 50% |
|
Yeast Nutrient
|
20 |
22% |
0% - 67% |
|
Baking Soda
|
18 |
3% |
0% - 19% |
|
Calcium Chloride (dihydrate)
|
15 |
16% |
0% - 100% |
|
Phosphoric acid
|
13 |
54% |
0% - 100% |
|
Wyeast - Beer Nutrient
|
10 |
31% |
1% - 98% |
|
Table Salt
|
10 |
7% |
0% - 38% |
|
Citric acid
|
9 |
14% |
0% - 38% |
|
Protafloc
|
7 |
86% |
8% - 100% |
|
Chalk
|
6 |
8% |
0% - 18% |
|
Five Star Chemicals - 5.2 pH Stabilizer
|
4 |
17% |
0% - 42% |
|
Campden Tablets
|
4 |
28% |
1% - 97% |
|
Acetic acid
|
3 |
98% |
97% - 99% |
|
Magnesium Chloride
|
3 |
5% |
0% - 14% |
|
BSG - Fermax Yeast Nutrient
|
3 |
53% |
12% - 97% |
|
CRS/AMS (6.3% HCl, 8.6% H2SO4)
|
3 |
72% |
17% - 100% |
|
Lye
|
2 |
0% |
0% - 0% |
|
Go-Ferm
|
2 |
17% |
2% - 31% |
|
Gelatin
|
2 |
66% |
60% - 71% |
|
Slaked Lime
|
2 |
19% |
0% - 38% |
|
White Labs - Ultra-Ferm WLN4100
|
2 |
90% |
83% - 98% |
|
Diammonium Phosphate (DAP)
|
2 |
1% |
0% - 2% |
