|
Gypsum
|
98 |
24% |
0% - 100% |
|
Epsom Salt
|
44 |
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)
|
13 |
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% |
|
Magnesium Chloride
|
3 |
0% |
0% - 1% |
|
Acetic acid
|
3 |
95% |
90% - 99% |
|
Chalk
|
3 |
10% |
0% - 18% |
|
Five Star Chemicals - 5.2 pH Stabilizer
|
3 |
9% |
0% - 25% |
|
Go-Ferm
|
2 |
17% |
2% - 31% |
|
Gelatin
|
2 |
66% |
60% - 71% |
|
Lye
|
2 |
0% |
0% - 0% |
|
BSG - Fermax Yeast Nutrient
|
2 |
74% |
50% - 97% |
|
Diammonium Phosphate (DAP)
|
2 |
1% |
0% - 2% |
|
CRS/AMS (6.3% HCl, 8.6% H2SO4)
|
2 |
58% |
17% - 100% |
|
Slaked Lime
|
2 |
19% |
0% - 38% |
|
White Labs - Ultra-Ferm WLN4100
|
2 |
90% |
83% - 98% |
|
Campden Tablets
|
2 |
1% |
1% - 1% |
