{"title":"Beer Additives","description":"","products":[{"product_id":"ascorbic-acid","title":"Ascorbic Acid","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eAscorbic acid is a sugar acid with antioxidant properties. Its appearance is white to light-yellow crystals or powder, and it is water-soluble. One form of ascorbic acid is commonly known as vitamin C. In home fermentation ascorbic acid is used for it’s antioxidant power.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"LD Carlson","offers":[{"title":"1 ounce","offer_id":42098641371390,"sku":"6130A","price":4.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/6130A.jpg?v=1696540058"},{"product_id":"phosphoric-acid-10-solution","title":"Phosphoric Acid 10% Solution - 8 oz.","description":"\u003cp\u003e\u003cspan\u003ePhosphoric acid is used widely in the removal of beer stone and similar deposits on surfaces such as protein material resins and yeasts. Its performance is greatly enhanced by adding an acid-stable surfactant, which promotes penetration of surface deposits and also assists in the process of rinsing at the end of the cleaning process. Phosphoric acid is not effective in removing beer stone until it reaches 16. It is also used to adjust mash pH.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003ch3\u003eDescription\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"idItemDetailDescText\"\u003e\n\u003cdiv\u003ePhosphoric acid is used in the mash during brewing to quickly lower pH.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42098646941950,"sku":"6008","price":7.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/6008.jpg?v=1738178706"},{"product_id":"lactic-acid-liquid-88-4-oz","title":"Lactic Acid liquid 88% 4 Oz","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eLactic Acid is used to lower the pH of the mash without altering the water profile. 5.20-5.6 pH mashes generally improves head retention, increases extraction rate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42098692784382,"sku":"6111","price":5.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/LacticAcid.jpg?v=1637767547"},{"product_id":"alpha-amylase-enzyme-1-oz","title":"Alpha Amylase Enzyme 1 oz","description":"\u003cp\u003e\u003cspan\u003eFungal α-amylase is a powder fungal alpha-amylase from Aspergillus oryzae. Made with technology from DSM\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eUsage varies. 1tsp. Breaks 1,4 linkage in starch during liquefication, producing dextrin and a small amout of maltose.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLeaves 1,6 links, therefore self-limiting. Use if you have a starch problem in storage, or in light beers\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFungal α-amylase allows brewers to produce highly attenuated beer through the the conversion of grain starch into fermentable sugars, mostly maltose. Fungal α-amylase helps to ensure that starch conversion is complete during mashing, thereby allowing the expected final attenuation to be attained.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBenefits to using Fungal α-amylase:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e– Fungal α-amylase aids in the production of maltose, allowing for a high degree of attenuation to be attainable in beer.\u003c\/p\u003e\n\u003cp\u003e-Fermentation that has become “stuck” can be stimulated with Fungal α-amylase so that the expected attenuation can be achieved.\u003c\/p\u003e\n\u003cp\u003e-Starch\/dextrin turbidity in the finished beer is prevented by Fungal α-amylase.\u003c\/p\u003e\n\u003cp\u003e-Organoleptic properties of the beer remain unchanged with the use of Fungal α-amylase.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAPPLICATION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFungal α-amylase is recommended for use in mashing, or in the fermentation\/maturation stages. In fermentation\/maturation, the recommended dosage is 1-4g\/hL (1.2-4.8mL\/hL) beer.\u003c\/p\u003e\n\u003cp\u003eIn mashing, Fungal α-amylase is active up to 60°-65°C(140°-149°F) and has optimal activity in the range of 52°-62°C (125°-144°F). The enzyme is completely deactivated above 70°C (158°F).\u003c\/p\u003e\n\u003cp\u003eRecommended dosage in the mash is 200-1000g\/tonne (240-1200mL\/tonne)\u003c\/p\u003e\n\u003cp\u003eThis product is particularly appropriate for use at temperature and pH conditions typical for fermentation and is also active at 0°C. If the product is used only for reduction of turbidity the addition should take place in maturation vessel.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMade with technology from DSM \u003c\/em\u003e\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42099106644222,"sku":"6100","price":3.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/0002763_amylase-enzyme-formula-5-lb_550.jpg?v=1719333130"},{"product_id":"gluco-amylase-enzyme-10-gram","title":"Gluco-Amylase Enzyme 10 gram","description":"\u003cp\u003eGlucoamylase (10g) – Sufficient for up to 20 lbs. of dextrins.\u003c\/p\u003e\n\u003cp\u003eAPPLICATION: Powdered Glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentable sugars. For saccharification of dextrins following mashing of grains, potato or any other starch-based substrate prior to ethanolic fermentation.\u003c\/p\u003e\n\u003cp\u003eFor optimal activity add sachet contents to wash or wort once cooled to 131-140°F (55-60°C). Stir to dissolve thoroughly. Pitch yeast once temperature is below 86°F (30°C) and leave to ferment. Enzyme is stable up to 149°F(65°C). Optimum pH is pH 4.0 to 4.5 (enzyme is stable between pH 2.8 and pH 5.0). Note: all enzymes require 50ppm calcium ions for maximum activity and stability.\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42099119620350,"sku":"6384","price":2.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/glucoam.jpg?v=1637774611"},{"product_id":"rice-hulls-1-lb","title":"Rice Hulls - 1 lb","description":"\u003cp data-mce-fragment=\"1\"\u003eRice Hulls are the chaffe from the rice kernel. They are used as a filter medium, often used in all grain wheat beers or beers with a high percentage of rye to help prevent a 'stuck mash.' Also used by winemakers for better juice yield when pressing grapes when transferring from primary to secondary\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42099507069182,"sku":"1898A","price":3.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/0000353_rice-hulls-50-lb-bag_550.jpg?v=1720194576"},{"product_id":"burton-water-salts","title":"Gypsum","description":"\u003cp\u003eUsed to increase the Calcium and Sulfate ion concentration in brewing water, making hop bitterness and dryness more readily perceivable.\u003c\/p\u003e\n\u003cp\u003eTo read more on the subject, please go visit and donate to \u003cspan data-mce-fragment=\"1\"\u003eMartin Brungard and use his wonderful spreadsheet, Bru'n Water. He helped write the book on brewing water chemistry. \u003ca href=\"https:\/\/www.brunwater.com\/water-knowledge\" target=\"_blank\" title=\"Water Chemistry Resources\" rel=\"noopener noreferrer\"\u003eBru'n Water Knowledge Page\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"2 OZ","offer_id":42124831359230,"sku":"6106A","price":2.0,"currency_code":"USD","in_stock":true},{"title":"1 LB","offer_id":42124831391998,"sku":"6106B","price":4.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/0001358_gypsum-calcium-sulfate-50lbs.jpg?v=1719336143"},{"product_id":"calcium-carbonate-chalk","title":"Calcium Carbonate (Chalk)","description":"\u003cp\u003e\u003cspan\u003eIncreases water hardness in brewing water\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLowers acidity in wine. Use 1\/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTo read more on the subject, please go visit and donate to \u003cspan data-mce-fragment=\"1\"\u003eMartin Brungard and use his wonderful spreadsheet, Bru'n Water. He helped write the book on brewing water chemistry. \u003ca href=\"https:\/\/www.brunwater.com\/water-knowledge\" title=\"Water Chemistry Resources\" target=\"_blank\"\u003eBru'n Water Knowledge Page\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"2 OZ","offer_id":42124852035838,"sku":"6160","price":1.75,"currency_code":"USD","in_stock":true},{"title":"1 LB","offer_id":42124852068606,"sku":"6160A","price":3.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/0002474_calcium-carbonate-50-lb.jpg?v=1720637390"},{"product_id":"calcium-chloride","title":"Calcium Chloride","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eBrewing\u003c\/strong\u003e: CaCl is hydrated calcium chloride used to correct mineral deficiencies in water which is to be used for brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness. It will help establish proper pH of the mash and the wort and provide sufficient calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism. As far as impact on flavor, more chloride concentration relative to sulfate in brewing water will result in malty flavors to be more readily perceivable. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCheese making\u003c\/strong\u003e: Improves curd size and texture when using store bought milk. One teaspoon will treat 2 gallons of milk. 30% solution. To compensate for the processing of store bought milk, add calcium chloride prior to adding rennet to the cheese mixture. The addition of calcium chloride will help restore the altered milk protein and aid in the development of a quality curd.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTo read more on the subject, please go visit and donate to \u003cspan data-mce-fragment=\"1\"\u003eMartin Brungard and use his wonderful spreadsheet, Bru'n Water. He helped write the book on brewing water chemistry. \u003ca href=\"https:\/\/www.brunwater.com\/water-knowledge\" title=\"Water Chemistry Resources\" target=\"_blank\"\u003eBru'n Water Knowledge Page\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"2 OZ","offer_id":42124904431870,"sku":"6103A","price":2.49,"currency_code":"USD","in_stock":true},{"title":"1 LB","offer_id":42124904464638,"sku":"6103B","price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/0002473_calcium-chloride-pellets-50-lb.jpg?v=1719335636"},{"product_id":"potassium-carbonate","title":"Potassium Bicarbonate - 2 OZ","description":"\u003cdiv\u003e\n\u003ch3\u003eDescription\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"idItemDetailDescText\"\u003e\n\u003cdiv\u003ePotassium Bicarbonate is used in wine to help lower the acidity. 3.4 grams per gallon will effectively reduce acidity by 0.1%. You do not want to reduce the acidity by more than 0.3 - 0.4%.\u003c\/div\u003e\n\u003cdiv\u003e \u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eTo read more on the subject, please go visit and donate to \u003cspan\u003eMartin Brungard and use his wonderful spreadsheet, Bru'n Water. He helped write the book on brewing water chemistry. \u003ca href=\"https:\/\/www.brunwater.com\/water-knowledge\" title=\"Water Chemistry Resources\" target=\"_blank\"\u003eBru'n Water Knowledge Page\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42125183418622,"sku":"6359A","price":3.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/6359A.jpg?v=1736543973"},{"product_id":"5-2-ph-stabilizer","title":"5.2 pH Stabilizer 1 pound","description":"\u003cp\u003eUsed to increase the Calcium and Sulfate ion concentration in brewing water, making hop bitterness and dryness more readily perceivable.\u003c\/p\u003e\n\u003cp\u003eTo read more on the subject, please go visit and donate to \u003cspan data-mce-fragment=\"1\"\u003eMartin Brungard and use his wonderful spreadsheet, Bru'n Water. He helped write the book on brewing water chemistry. \u003ca href=\"https:\/\/www.brunwater.com\/water-knowledge\" target=\"_blank\" title=\"Water Chemistry Resources\" rel=\"noopener noreferrer\"\u003eBru'n Water Knowledge Page\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42383668084990,"sku":"","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/1643215608431.jpg?v=1643215660"},{"product_id":"beta-glucanase-enzyme-1-oz","title":"Beta Glucanase Enzyme 1 oz","description":"\u003cp\u003e\u003cspan\u003eA unique enzyme complex that catalyzes the breakdown of barley and malt beta-glucans and is capable of solving a range of problems encountered with such high molecular-weight polysaccharides. Because of its tolerance to a wide range of pH and temperatures, beta glucanase can be used either in mashing or during fermentation of beer. It reduces wort viscosity, improves solid\/liquid separation, lautering and filtration. Beta glucanase is especially useful when malt quality may be variable or under-modified or when barley is used as an adjunct.\u003c\/span\u003e\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42519304962302,"sku":"6105","price":1.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/6105.jpg?v=1646323024"},{"product_id":"fermfast-alpha-amylase-enzyme-15-gram","title":"FermFast Alpha-Amylase Enzyme 15 Gram","description":"\u003cdiv\u003e\n\u003ch3\u003eDescription\u003c\/h3\u003e\n\u003cp\u003eThermostable powdered Alpha-amylase enzyme for hydrolysis of long-chain starch molecules into short-chain dextrins. For use in mashing of grains, potato or any other starch-based substrate prior to saccharification (with Glucoamylase) and ethanolic fermentation.\u003c\/p\u003e\n\u003ch3\u003ePREMIUM PRODUCTS FOR CRAFTING HIGH ALCOHOL SPIRITS AND LIQUORS\u003c\/h3\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFermFast® is our in-house line of premium yeasts, enzymes, additives and accessories for crafting high alcohol spirits and liquors. Our high quality FermFast® yeast strains make the perfect choice for crafting anything from a high alcohol wash\/base to your favorite vodka or rum recipe. Our premium enzymes will ensure that you get the most out of your fermentation, while our finings, carbons and additives will help you produce crystal clear, potable results that you'll be happy to enjoy with friends and family.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"IDenhancedDetailsList\"\u003e\n\u003ch3\u003eDirections\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd 1\/3 of the sachet contents to the mash. After boil, adjust temperature to 185-203°F (85-95°C), add the other 2\/3 of the sachet and hold temperature for 60 minutes before cooling.\u003c\/li\u003e\n\u003cli\u003eOptimum pH is 6 to 6.5.\u003c\/li\u003e\n\u003cli\u003eEnzyme is stable up to 230°F (110°C).\u003c\/li\u003e\n\u003cli\u003eOptimum activity at 185-203°F (85-95°C).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNote: all enzymes require typically 50ppm calcium ions for maximum activity and stability.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42519311941886,"sku":"6389","price":2.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/6389_913b61ba-f971-4714-8e63-49139ee797e3.jpg?v=1736537233"},{"product_id":"alpha-amylase-enzyme-1-lb","title":"Alpha Amylase Enzyme 1 lb","description":"Amylase Enzyme is a food-grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus. In the brewing process it is used for liquefaction of grain mashes and malt extracts for increased fermentability.","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42759952761086,"sku":"6100A","price":17.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/6100A.jpg?v=1651246000"},{"product_id":"copy-of-gypsum","title":"Burton Water Salts - 1\/3 OZ","description":"\u003cdiv id=\"2\"\u003e\n\u003ctable cellspacing=\"0\" border=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"15\"\u003eContains papain to prevent chill haze. 1 package sufficient for 5-Gals.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e.\u003c\/p\u003e\n\u003cp\u003eTo read more on the subject, please go visit and donate to \u003cspan data-mce-fragment=\"1\"\u003eMartin Brungard and use his wonderful spreadsheet, Bru'n Water. He helped write the book on brewing water chemistry. \u003ca href=\"https:\/\/www.brunwater.com\/water-knowledge\" title=\"Water Chemistry Resources\" target=\"_blank\"\u003eBru'n Water Knowledge Page\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42823935787262,"sku":"6102A","price":1.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/6102A.jpg?v=1652893662"},{"product_id":"copy-of-lactic-acid-liquid-88-4-oz","title":"Lactic Acid liquid 88% 32 Oz","description":"\u003cdiv\u003e\n\u003ch3\u003eDescription\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"idItemDetailDescText\"\u003e\n\u003cdiv\u003eThis food grade lactic acid (88% solution) is used for artificially adding a sour flavor to your beer without having to use bacteria that can contaminate your equipment. It is also used to lower the pH of your brewing water if it is too alkaline for the yeast to thrive.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":43197349757182,"sku":"6111b","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/6111B.jpg?v=1736548930"},{"product_id":"copy-of-gluco-amylase-enzyme-1-lb","title":"Gluco-Amylase Enzyme 1 lb","description":"\u003cp\u003eGlucoamylase (1 lb) –\u003c\/p\u003e\n\u003cp\u003eAPPLICATION: Powdered Glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentable sugars. For saccharification of dextrins following mashing of grains, potato or any other starch-based substrate prior to ethanolic fermentation.\u003c\/p\u003e\n\u003cp\u003eFor optimal activity add sachet contents to wash or wort once cooled to 131-140°F (55-60°C). Stir to dissolve thoroughly. Pitch yeast once temperature is below 86°F (30°C) and leave to ferment. Enzyme is stable up to 149°F(65°C). Optimum pH is pH 4.0 to 4.5 (enzyme is stable between pH 2.8 and pH 5.0). Note: all enzymes require 50ppm calcium ions for maximum activity and stability.\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":43983255142654,"sku":"6108A","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/6108A.jpg?v=1681230083"},{"product_id":"cellarscience®-foam-axe-anti-foaming-agent","title":"CellarScience® Foam Axe | Anti-Foaming Agent","description":"\u003cdiv class=\"product-page-subheader\"\u003eDescription\u003c\/div\u003e\n\u003chr\u003e\n\u003cdiv class=\"product-page-subcontent\" role=\"tabpanel\" itemprop=\"description\"\u003e\n\u003cdiv\u003e\n\u003cp\u003eFoam Axe by CellarScience is a uniquely formulated anti-foaming agent that increases fermenter capacity and reduces the risk of kettle boil overs. By reducing surface tension, bubbles are Axed before they can form. Foam Axe actually increases head formation in the finished beer by retaining foam forming proteins that would have normally blown off during fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003eIn the fermenter, add 1-2 drops per gallon at the start of fermentation. In the kettle, add 1 drop per gallon before the boil starts to help prevent boil overs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional Notes:\u003c\/strong\u003e\u003cbr\u003eFoam Axe is made from food-grade silicone and works by breaking up foam particles and dispersing surface tension. Foam Axe settles out of beer prior to bottling or kegging. Store cool and in an environment below 90°F. Do not freeze.\u003c\/p\u003e\n\u003cdiv\u003eThe recommended shelf life is 12 months from the date the package is opened.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":44614324879614,"sku":"AD105A","price":4.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/36913.png?v=1706136129"},{"product_id":"phosphoric-acid-75-32-oz","title":"PHOSPHORIC ACID 75% - 32 OZ","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003ePhosphoric acid is used widely in the removal of beer stone and similar deposits on surfaces such as protein material resins and yeasts. Its performance is greatly enhanced by adding an acid-stable surfactant, which promotes penetration of surface deposits and also assists in the process of rinsing at the end of the cleaning process. Phosphoric acid is not effective in removing beer stone until it reaches 16. It is also used to adjust mash pH.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":44702097146110,"sku":"6115B","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/6115B.jpg?v=1707943040"},{"product_id":"magnesium-sulfate","title":"Epsom Salt (Magnesium Sulfate)","description":"\u003cdiv class=\"product-page-subheader\"\u003eDescription\u003c\/div\u003e\n\u003chr\u003e\n\u003cdiv role=\"tabpanel\" class=\"product-page-subcontent\" itemprop=\"description\"\u003e\n\u003cp\u003eAdded to mash water to lower pH and increase sulfates. Increases perception of hop flavor and hop bitterness. Epsom salts (Magnesium Sulfate) are a standard component of \"brewing salts\" mixtures to approximate the Burton-On-Trent brewing water.\u003cbr\u003e\u003cbr\u003eUsage: Varies depending on base water chemistry. Use up to 1\/2 tsp per 5 gallons.\u003cbr\u003eChemical name: Magnesium Sulfate, MgSO4\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"2 OZ","offer_id":45612003983614,"sku":"BZZZ1317","price":1.5,"currency_code":"USD","in_stock":true},{"title":"1 LB","offer_id":45612004016382,"sku":"BZZZ1317A","price":4.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/30249.jpg?v=1720626535"},{"product_id":"kerry-fermcap®-s","title":"Kerry FermCap® S Anti-Foaming Agent - 1 oz","description":"\u003cdiv class=\"product-page-subheader\"\u003eDescription\u003c\/div\u003e\n\u003chr\u003e\n\u003cdiv class=\"product-page-subcontent\" role=\"tabpanel\"\u003e\n\u003cp\u003eKerry FermCap® S is a unique emulsion of dimethylpolysiloxane. It is an extremely effective, surface active agent that prevents foam formation during fermentation by reducing surface tension. Reduced foaming increases fermentation capacity and prevents mess, improves alpha-acid utilization and CO\u003csub\u003e2\u003c\/sub\u003e\u003cspan\u003e \u003c\/span\u003erecovery, and prevents hazes due to collapsed foam. Because of the novel behavior of FermCap®, it completely adsorbs onto the yeast, vessel walls, and filter media. No FermCap® remains in the finished beer.\u003c\/p\u003e\n\u003cp\u003eFermCap® S should be stored below 85°F, but should not be allowed to freeze.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended usage: \u003c\/strong\u003eShake vigorously before use. For 5 gallons, mix 0.2-1.6 grams into wort when it is transferred into the fermentation vessel. If not added before pitching yeast, FermCap® should be applied as a spray to the fermenting wort to avoid mixing with the yeast. Higher rates of use or additional doses may be called for if the wort contains large amounts of trub (solids), if the wort is highly viscous, if the fermenting vessel is tall and narrow, if the fermentation temperature is high, or if foam is plentiful or robust for any other reason.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":46387893174526,"sku":"bzzz1500","price":4.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/0003528_kerry-fermcap-s-15g.jpg?v=1741793887"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/collections\/png-20220106-210038-0000.png?v=1641524487","url":"https:\/\/bacchusandbarleycorn.shop\/collections\/beer-additives.oembed","provider":"Bacchusandbarleycorn","version":"1.0","type":"link"}