Labels:text | newspaper | black and white OCR: Clarifying Aids GELATIN FININGS A general.pur- ADDITIVES pose fining. Add 2 teaspoons to a cup FOOD GRADE GYPSUM Gypsum is of water and heat to 180 degrees F. to added to the boil to increase water hard- dissolve, before stirring into beer 3 or 4 ress and acidity, encouraging clearer days before bottling. 2 oz. A10 $1.90 A good general rule about additives is to beer by facilitating the coagulation of use them only when you feel a need. It unstable malt protein and the sedimen- SILICA GEL Silica gel will remove 90 is best to start brewing without using tation of yeast. One teaspoon of our to 95% of the chill haze in beer. Com- additives, so you will know which addi- gypsum (3.2 grams) will raise the water posed of silica (an insoluble mineral) tives, if any, are needed to tailor your hardness of 5 gallons by approximately and sterile water. Each powder-sized beer. 164 ppm. See our water hardness test particle is a hollow silica honeycomb We generally recommend gypsum if strip on page 17. Use 1 10 6 teaspoons filled with water, with pores just large your beer is cloudy and slow to clear, as it hardons brewing water, encouraging per 5 gallons. 8 oz. A06 $2.75 enough to let in chill haze forming pro teins, while leaving the larger body and the settling of yeast and other sus- IRISH MOSS A boiling pot protein co- head retention proteins in the beer. pended matter. Other additives that are useful include [rish moss, lastant agulant (a form of dried seaweed) help- After each particle absoros its fill of chill ful in clearing light beers of excess malt haze proteins, it settles out to fom a Isinglass, and Gelatin Finings. protein. Best when used as a comple- firm sediment. Mix W oz. of silica gel in at priming (do not boil) to greatly YEAST NUTRIENT A blend of diaman- ment to gypsum, when the clearest pos- sible worl is desired. Add 1/2 teaspoon reduce chill haze. ium phosphate, vitamine, yeast huils, of the flakes halfway through the boil for Important note: Although approved for and yeast extract. Helpful when brew- a clearer wort. Imported from Canada. use as a food additive (and composed ing sugar beers, mead, or making up a 4 02. A08 $3.50 solely of the insoluble mineral silica and yeast starter, Stir in 12 teaspoon per 5 sterile water) silica gel is not technically gallons as a yeast nutrient, or add 12 approved by the FDA for use in un- teaspoon and 3 tablespoons of sugar to filtered beer. Therefore, the FDA has 16 oz. of water to make a yeast starter instructed us to sell silica gel with the broth. 2 oz. A01 $2.75 caution that teer brewed with silica gel should be decanter before drinking CALCIUM CARBONATE (precipitated 4 oz. A17 $2.50 chalk) Raises the pli when added to boiling wort and provides temporary hardness. Food grade. Use no more Flavorings than 1 teaspoon in 5 gallons. 2 oz. All $1.90 OAK BARREL CHIPS Our oak barrel chips are produced from American nak, HEADING AGENT A concentrated anil are ideal for adding the flavor of oak vegetable compotid that improves hcad to beer. To ase, rinse with water and retention. Not needed in all-mait beers. steam sterilize in a vegetable cooker for Stir in 12 teaspoon per 5 gallons at bol 20 minutes, and add to fermenter. Alter- tling time. 1 0%, A02 $2.20 natively, toast the chips on a cookie sheet in a preheated oven set at 350" F. for 20 minutes for a crisper oak charac- Acids ter. Use 2 to 5 ox. per 5 gallons, leaving the chips in contact with the beer for at MEAD ACID BLEND A blend of 503 least 8 days. 116. A05 $4.50 malic, 40% citric, and 10% tartaric acid used in mead making. Not recom SPRUCE ESSENCE Add to 6 to 12 gal- mended for beer. 2 ox. A29 $1.90 INSTANT ISINGLASS An easy to use lons of beer for a spruce character. Con- high quality freexe-dried Isinglass, de- tains wwater, gum acacia, spruce oil, and CITRIC ACID An acid used by some veloped in Britain for clearing unfiltered alginate, and sodium benzoate (as a pre- mead makers who like a more citrus cask beer of yeast. To use, add 12 kve] servative). Will not affect the color of character in their drier meads. Not rec- teaspoon to one cup of water in a bowl, beer, and can increase head retention, ommended tor beer. 2 oz. A30 $1.75 mix with an eggbeater or blender, let sit due to the presence of alginate. 2 fluid 15 minutes, stir again, and add to beer 3 ounces. 444 $3.00 ASCORBIC ACID An antioxidant (vita- or 4 days before bottling. Do not boil. min C) used both as a preservative and Unlike isinglass preparations of the as a way to lower wort pH. Use very past, our Instant Isinglass does not need sparingly when lowering wort pH, as too refrigerated storage, and will keep for at ORDERING INFORMATION much ascorbic acid will lend a citrus least 1 year at room temperature. The See page 38 flavor to the finished beer. Use le tea- most effective yeast-removing fining BREWING QUESTIONS spoon per 5 gallons to protect aging agent. One 12 oz. package will clear 14 beer from oxidation. 2 oz. A04 $3.50 five gallon batches. 12 oz. A07 $4.25 See page 37 3d
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