Used to acidify mash liquor, usually in conjunction with gypsum.
Used to acidify mash liquor when brewing ales.
(Calcium Sulphate/Magnesium Sulphate)
Used to imitate the water found in Burton-On-Trent, particularly to brew heavily hopped pale ales.
Used to acidify mash liquor when brewing lagers. Also for adjusting pH of sparge water for all beers.
An alternative water treatment to gypsum. Promotes a softer palate in the finished beer.
(Dry Liquor Salts)
A blend of chlorides and sulphates to acidify brewing liquor.
Rarely used in beer production. Raises pH of brewing liquor in dark beers.
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