Water Treatment

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Ingredients for adjusting your water profile when brewing
  • Calcium Sulphate is a critical component in the measurement of permanent water hardness. Used to harden water when brewing ales and bitters.
    NZ$ 7.90
    Out Of Stock
  • Because of its limited solubility it is only effective when added directly to the mash. Use for making dark beers in areas of soft water. Monitor the mash pH to determine how much to add.
    NZ$ 5.50
    Out Of Stock
  • Useful for adding Calcium if the water is low in chlorides. Lowers the pH
    NZ$ 4.50
  • Used to adjust the mouthfeel in fruit wines.
    NZ$ 5.90
    Out Of Stock
  • Magnesium Sulphate aka Epsom Salt MgSO4 * 7H20 is an important mineral for its effect on mash and wort pH. It is used as a brewing salt in brewing to adjust the ion content of the wort and enhance enzyme action in the mash to promote a desired flavour profile in the beer. Lowers pH by a small amount.
    NZ$ 4.00 100g
    Out Of Stock