Beer Finings: Helps to clear beer. Dissolve in half a cup of hot water and add to beer 12 hours before bottling
A Dry Enzyme allows yeast to work harder on fermentable sugars. Use to dry out beers. Beers become thinner, more alcoholic and drier.
Irish Moss is a clarifier and used to clear protein during the boil when mash brewing. Add one teaspoon per 20L of wort, 10 minutes before the end ...View full details
Used to convert starches into more fermentable sugars. Stir through and leave for one to two hours to liquefy mash.