Gypsum, or Calcium Sulfate (CaSO4), is a naturally occurring mineral commonly used in the brewing process. Gypsum contributes Calcium (Ca2) and Sulfate ions (SO4) which are important to the brewing process and character of the beer. It is generally used in brewing water that is deficient in the these ions or when water adjustment is needed to replicate certain beer styles.
Gypsum also contributes Sulfate ions to beer which play an important role in the overall flavor of the finished beer. Sulfates tend to accentuate the dryness and bitterness of hops and is desired in various styles such as some English ales and German lagers.
Gypsum is generally used to replicate styles of beer which originate from geographic regions with high levels of calcium and sulfate such as Dortmund and Vienna in Germany, Burton in England and Edinburgh in Scotland. Gypsum can also be used in conjunction with Epsom Salts (Magnesium Sulfate, MgSO4). This combination, commonly known as Burton Water Salts, is used when a higher level of Magnesium ions is also required.
Benefits of calcium in the brewing process:
- Regulates mash pH
- Combines with bicarbonate (HCO-3) to form calcium carbonate (CaCO3) to achieve proper beer acidity
- Keeps oxalate salts in solution which can contribute haze and gushing when they precipitate
- Reduces harshness by minimizing the extraction of tannins from the malt
- Assists in protein coagulation during the hot and cold breaks
- Metabolized by yeast and is a necessary element for yeast health and fermentation
- Aids in the clarification of the beer
- Improves the stability of the finished beer
|Ingredients:||Calcium Sulfate (CaSO4)|
|Width (at widest point):||1.5in (3.8cm)|
|Airlock Stem Length:||1.5in (3.8cm)|
|Airlock Stem Width:||0.44in (1.11cm)|
|Top Diameter:||1-1/16in (27mm)|
|Overall Diameter:||1-1/4in (31mm)|
|Size:||26.5mm (For standard beer bottles)|
Yeast nutrient for all beer, wine, cider and fermented beverages. Contains food-grade urea and diammonium phosphate for improved yeast health and performance resulting in higher quality beers and wines. Can also be used to make kombucha, sauerkraut or other fermented foods to improve the health of yeast and bacteria cultures.
|Ingredients:||Food-Grade Urea, Diammonium Phosphate|
Long neck bottles ideal for bottling beer, soft drinks, cider and any other homemade beverages. The amber brown glass minimizes light exposure and they are compatible with all standard bottle cappers and 26.5mm bottle caps. Includes 24 bottles, corrugated box and dividers.
|Inside Opening Diameter:||3/4in (19mm)|
|Outer Opening Diameter:||1-1/16in (27mm)|
|Overall Width:||2-11/32in (60mm)|
|Volume:||12 US fl oz (355mL)|
This American pilsner dried malt extract will produce a light golden color and a subtle malty flavor. It can be used in any ale or lager style where a very pale color and light maltiness is desired. It is highly fermentable and creates a delicate, crisp flavor and a light-bodied beer.
|Color:||Pale (2.0 Lovibond)|
|Use:||Up to 100%|
|Color:||Golden Light (4º Lovibond)|
|Use:||Up to 100%|
A carboy brush is the best way to clean those hard to reach places in glass jugs, carboys and demijohns. This long nylon brush is tough enough to scrub those stubborn hop resins and fruit pulp yet safe enough for all glass and plastic fermenters.
The angled design allows the carboy brush to completely scrub the bottom of the carboy all the way to the edge. When pulled to the top, the angled head can easily scrub the upper areas where much of the floating debris accumulates. The flexible head can be adjusted for carboys of any shape with a total reach of over 2 1/2 feet!
|Handle Length (From end of handle to the bend at the tuft):||25.5in (64.8cm)|
|Tuft Length (From bend to end of tuft):||7in (17.8cm)|
|Tuft Width (average):||2.25in (57.2mm)|