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Brewing Salts & Nutrients
Two brewers can follow the same recipe and get different beer, and the water is usually why. Brewing salts let you push your tap water in the direction the style wants. Nutrients and finings deal with what happens after the yeast goes in, which is a clean finish and a beer that drops bright instead of staying hazy.
On the salts side, calcium sulphate sharpens hop bitterness and suits a pale ale, while calcium chloride flakes round out malt and sit better in a darker beer. We stock both, along with calcium hydroxide slaked lime for lifting mash pH. Going the other way, Kegland phosphoric acid 85 percent brings it down. For clarity, Whirlfloc tablets go into the boil in the last few minutes and Morgans beer clearing agent goes into the fermenter at the end. Morgans yeast nutrient 4 g gives a tired ferment a hand, and the Morgans dry enzyme is there if you are chasing a drier, lower carb beer. Carbonation drops make bottling straightforward when you would rather not weigh out priming sugar.
The tip we give most often: add your salts to the mash, not to finished beer. Once fermentation is done you are only tasting salt rather than shaping flavour, and you cannot take it back out again.
We are at Laverton North and Epping. Also worth a look are brewing yeast, finings and cleaning and sterilising products.
Two brewers can follow the same recipe and get different beer, and the water is usually why. Brewing salts let you push your tap water in the direction the style wants. Nutrients and finings deal with what happens after the yeast goes in, which is a clean finish and a beer that drops bright instead of staying hazy.
On the salts side, calcium sulphate sharpens hop bitterness and suits a pale ale, while calcium chloride flakes round out malt and sit better in a darker beer. We stock both, along with calcium hydroxide slaked lime for lifting mash pH. Going the other way, Kegland phosphoric acid 85 percent brings it down. For clarity, Whirlfloc tablets go into the boil in the last few minutes and Morgans beer clearing agent goes into the fermenter at the end. Morgans yeast nutrient 4 g gives a tired ferment a hand, and the Morgans dry enzyme is there if you are chasing a drier, lower carb beer. Carbonation drops make bottling straightforward when you would rather not weigh out priming sugar.
The tip we give most often: add your salts to the mash, not to finished beer. Once fermentation is done you are only tasting salt rather than shaping flavour, and you cannot take it back out again.
We are at Laverton North and Epping. Also worth a look are brewing yeast, finings and cleaning and sterilising products.
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Calcium Hydroxide, also known as slaked lime or pickling lime, is used to make dark beers with a CO32 concentration of at least 150 ppm. It's used to boost the mash pH and increase the brewing water's residual alkalinity. Additions may be added to the brewing water or to the mash directly.
Performing a carbonate reduction involves adding slaked lime or “pickling lime” to the water. We would highly recommend using BrewFather for your water calculations as Calcium Hydroxide is a mainstay in the water profile analysis section.
The problem with this approach is that you must carefully measure the amount of lime to add, and you must add it gradually while carefully controlling the pH to avoid producing extremely alkaline water from excess hydroxide.
$8.50 AUD
$18.90 AUD
If you're into brewing or distilling this will make your life easier, This 500ml formula is also great at adjusting the pH of Sparge water and your Mash's pH. If you prefer a more traditional pH adjustment, we would suggest ingredients like Acidulated Malt or our Lactic Acid.
Phosphoric acid (AKA orthophosphoric acid or H3PO4) is a mineral inorganic acid that can be used as a non-foaming/non-rinse sanitiser when diluted to water to a concentration of 1mL/2L.
Phosphoric acid is also an excellent chemical to use when passivating stainless steel.
Phosphoric acid can also be completely motabilised by yeast and will also act as a yeast nutrient if it ends up in your fermenter.
Lowers Mash pH
Calcium Chloride (CaCl2·2H2O) 1kg
Adjusts brewing water, accentuates maltness and lowers mash pH.
Calcium adds to water hardness and chloride accentuates maltness, sweetness and fullness. Typical concentratons for brewing water are 50 – 150 ppm Ca2+ and 50 – 150 ppm Cl- . It is also used to lower the mash pH. Additons can be put in the brewing water or directly into the mash.
Recommended sulphate-to-chloride ratios:
4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty
Calcium (Ca)
Calcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient. Calcium levels in the 100 mg/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg/l. The range 50mg/l to 150 mg/l is preferred for brewing.
Chloride (Cl)
Chloride, like sodium, also enhances the mouthfeel and complexity of the beer in low concentrations. Chlorine is often used in city water supplies to sanitize, and can also reach high concentrations from use of bleach as a brewing sanitizer. Heavily chlorinated water will result in mediciny or chlorine-like flavors that are undesirable in finished beer. Normal brewing levels should be below 150 mg/l and never exceed 200 mg/l. If you have heavily chlorinated city water you can reduce it using a carbon filter or by pre-boiling the water for 20-30 minutes before use.
Adjusting your Water
Different styles of beer require different water profiles. Often a particular beer is associated with the water profile of the city in which the beer originated. For a listing of water profiles for popular brewing cities of the world, you can visit BeerSmiths water profile listing. If you have a target profile in mind, you can adjust your water to match that profile.
You can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. Similarly you can use additives to increase the level of key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3).
Unfortunately the additives do not add a straightforward amount of ions to the water profile, so its best to use some kind of water profile tool to adjust your local water supply to reach a target profile. Usually only a few grams of additives is required to achieve your target profile. BeerSmith has a water profile tool available to perform this very function. Other water profile tools are also available online.
The Sulfate to Chloride Ratio
Chloride ions tend to enhance the malty aspects of beer, as well as enhance the perception of mouthfeel. Chloride concentrations in excess of 200 ppm in particular tend to give a full malty taste. Sulfate ions, in contrast, tend to accentuate hop flavors and bitternes, often leading to the perception of a drier and cleaner finish. Sulfate levels above 200 ppm are best reserved for hoppy beers like IPAs.
The Sulfate to Chloride ratio can be stated simply as the ratio of sulfate (SO4) ions (in ppm or mg/l) to the concentration of Chloride (Cl) ions. You simply divide sulfate by the chloride ion concentration. A ratio of around 1:1 (or 1.0) is considered balanced in that the water will neither enhance the malt or hop flavor. Ratios below 1 tend to lend more malt character and those above 1 tend to enhance the hop character of a beer. Note that some references have it listed as “Chloride to Sulfate ratio” which is basically the same measure but inverted.
Smith, B. (2006). Brewing Water – Hard or Soft? | Home Brewing Beer Blog by BeerSmith™.
Calcium Sulphate (Gypsum) is an important mineral for its effect on mash and wort pH. Used to harden water when brewing ales and bitters. Use as required depending on water hardness. Gypsum (Calcium Sulphate) adds permanent hardness (calcium ions) to brewing water; 1 gram per US gallon adds 62 ppm calcium, 147 ppm sulfate. Calcium Sulphate (Gypsum) is used to "harden" the process water or as a direct additive to the malt mash or kettle wort. The benefit comes from the Calcium ion. More on Calcium Sulphate or Gypsum: Calcium Sulphate is a critical component in the measurement of permanent water hardness (also known as non-carbonate hardness).
This part of water hardness is defined by the sum of all calcium and magnesium ions that are associated with anions such as chloride or sulfate. It is referred to as permanent hardness because of the fact that it will not precipitate under the influence of heat. Therefore, calcium sulfate is also one of the primary salts used for the improvement of calcium levels in beer. Proper calcium levels in beer can provide the following influences that are generally considered to be positive: they lower the pH, preserve mash enzymes, increase extract yield, improve yeast growth and flocculation, accelerate oxalate removal, and reduce colour.
$29.90 AUD
These bottle sterilisers allow for quick sterilisation of bottles by spraying sterilizing fluid up into the inverted bottle using the spring loaded mechanism. Made in Italy.
From $4.30 AUD
Experience brewing like never before with Carbonation Drops! Uniquely designed to streamline and simplify your home brewing process, Carbonation Drops are your perfect ally in creating the finest, fizzy beverages with unmatchable ease.
So, what's the big appeal? Well, these uniquely formulated Carbonation Drops eliminate the traditional hassle of measuring sugar for secondary fermentation in bottles. Not only do they offer convenience, but also a consistency you can always count on. They dissolve fully, leaving no residue, to deliver a perfectly carbonated beverage every time.
Ideal for homebrew enthusiasts and seasoned brewers alike, Carbonation Drops offer a new level of versatility. Whether brewing beer, cider, or even root beer, just drop a couple in your bottle, and likely magic, watch them work their carbonating wonders. It's as simple as dropping it in, sealing it up, and letting the yeast go to work.
As great examples of their usage, these Carbonation Drops have proven their excellence in small batch brewing. You might be a hobby crafter experimenting with recipes, or perhaps whipping up your signature stout for a get-together with friends, these drops will ensure optimum carbonation and a clean finish to your brew, each time. Furthermore, if you're a fan of artisanal sodas or made-from-scratch ginger beer, these Carbonation Drops are your best bet for getting that perfect fizz.
Why are Morgans Carbonation Drops the ideal choice? Our unique formulation promises not just efficacy but also high quality. Made from pure sugar and free of any additives, they respect the integrity of your brew, ensuring a seamless blend of flavour. And let's not forget their promise of convenience and ease of use. No more fiddling with measuring tools or dissolving sugar, these drops are a time-saving marvel. Additionally, they are meticulously quality-checked, and comply with all local regulations, earning them trusted usage in breweries throughout Australia.
In a nutshell, Morgans Carbonation Drops are a classic blend of simplicity and excellence. Experience the uncomplicated art of brewing while basking in the richness and aroma of your perfect brew. It’s time to elevate your brewing experience and tickle your taste buds with every sip of your perfectly carbonated beverage. Turn to Morgans - because when it comes to crafting premium brews, convenience and quality should go hand in hand. Give your brew the best, give it Morgans Carbonation Drops. Experience the undeniable charm of the perfect fizz today!
$2.95 AUD
Morgan’s Enzyme is perfect for crafting your very own low carb or dry beer, Stir into your brew with yeast. Sufficient for upto 23ltrs.
Dry Enzyme: 3g sachet to add with yeast. This enzyme helps the yeast to break down and consume more of the remaining sugars in your brew, creating a lower final S.G. because it assists the conversion to alcohol, it can contribute to a beer with a drier finish and lighter body.
$8.90 AUD
This KCL storage solution is the best way to keep your electrode from your PH meter from deteriorating over time. If you want to continue to get accurate readings always keep some storage solution in the cap.
$7.50 AUD
Make your Apple Cider your own way. With Morgan's new range of flavours, the choice is yours. Create your own unique taste with Morgan’s Ginger Cider Flavour. Either flavour the entire batch of cider or add it individually at bottling stage.
$7.50 AUD
Create your own unique taste with Morgan’s Lime Cider Flavour. Either flavour the entire batch of cider or add it individually at bottling stage.
Lowers Mash pH
Calcium Chloride (CaCl2·2H2O) 1kg
Adjusts brewing water, accentuates maltness and lowers mash pH.
Calcium adds to water hardness and chloride accentuates maltness, sweetness and fullness. Typical concentratons for brewing water are 50 – 150 ppm Ca2+ and 50 – 150 ppm Cl- . It is also used to lower the mash pH. Additons can be put in the brewing water or directly into the mash.
Recommended sulphate-to-chloride ratios:
4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty
Calcium (Ca)
Calcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient. Calcium levels in the 100 mg/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg/l. The range 50mg/l to 150 mg/l is preferred for brewing.
Chloride (Cl)
Chloride, like sodium, also enhances the mouthfeel and complexity of the beer in low concentrations. Chlorine is often used in city water supplies to sanitize, and can also reach high concentrations from use of bleach as a brewing sanitizer. Heavily chlorinated water will result in mediciny or chlorine-like flavors that are undesirable in finished beer. Normal brewing levels should be below 150 mg/l and never exceed 200 mg/l. If you have heavily chlorinated city water you can reduce it using a carbon filter or by pre-boiling the water for 20-30 minutes before use.
Adjusting your Water
Different styles of beer require different water profiles. Often a particular beer is associated with the water profile of the city in which the beer originated. For a listing of water profiles for popular brewing cities of the world, you can visit BeerSmiths water profile listing. If you have a target profile in mind, you can adjust your water to match that profile.
You can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. Similarly you can use additives to increase the level of key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3).
Unfortunately the additives do not add a straightforward amount of ions to the water profile, so its best to use some kind of water profile tool to adjust your local water supply to reach a target profile. Usually only a few grams of additives is required to achieve your target profile. BeerSmith has a water profile tool available to perform this very function. Other water profile tools are also available online.
The Sulfate to Chloride Ratio
Chloride ions tend to enhance the malty aspects of beer, as well as enhance the perception of mouthfeel. Chloride concentrations in excess of 200 ppm in particular tend to give a full malty taste. Sulfate ions, in contrast, tend to accentuate hop flavors and bitternes, often leading to the perception of a drier and cleaner finish. Sulfate levels above 200 ppm are best reserved for hoppy beers like IPAs.
Hard or Soft? | Home Brewing Beer Blog by BeerSmith™.
From $3.20 AUD
Use half a tablet per 23 litre batch, and add it in the last 10-15 minutes remaining in the boil.
$1.40 AUD
$2.30 AUD
Finings is a clearing agent to help improve the clarity of your beer. You can fine with gelatin in either a fermenter (primary or secondary), or directly in the serving keg.
The colder the beer is, the more haze-forming particulate will form. The more haze-forming particulate that forms, the more particulate the gelatin can fine out. You may have some success at cellar temps (10-12C), but for best results the beer should be at serving temp (0-4C).
$7.50 AUD
Make your Apple Cider your own way. With Morgan's new range of flavours, the choice is yours. Create your own unique flavour with Morgan's strawberry Cider Flavouring. Add 1.8 ml per 750ml bottle or 50ml per 22 litre batch after fermentation.
Improves beer clarity by binding and flocculating haze causing particles.
Gelatine is a straightforward and reliable option for speeding up the clarification process of beer. It works by binding to haze-causing particles, making them easy to remove, so you get a clear, clean-looking brew. Gelatine is more effective when used in combination with cold crashing.
Instructions:
Dissolve sachet contents into half a cup of luke warm water (not hot water). Stir until completely dissolved. Add this solution to your beer after fermentation. Allow to settle for approx. 24 hours before racking and bottling/kegging.
$16.90 AUD
Make the perfect cola at home using our two part mix. If you're a big Coca Cola drinker we think you are going to love our Impressence Cola Flavour Shot two pack.
This kit makes 9.5L!
Ingredients:
Part A: Water, Sugar, Flavour, Colour (E150d)
Part B: Water, Sugar, Acidity Regulator (E330, E338), Colour (E150d), Caffeine.
Recipe for Soft Drink Below
19L Impressence Cola Soft Drink Recipe
2 x - Impressence Cola Flavour Shot - Part A Sachets + Part B Sachets
2 x Impressence FermStop 50mL Sachets
1.43kg of Sugar
9.5L Impressence Cola Soft Drink Recipe
1 x - Impressence Cola Flavour Shot - Part A Sachet + Part B Sachet
1 x Impressence FermStop 50mL Sachets
715g of Sugar
$8.90 AUD
Lowers pH slightly. Magnesium sulfate is similar to calcium sulfate but is not as effective as calcium in reducing the pH of the mash.
Can be used to add sulfate "crispness" to the hop bitterness. Use sparingly as too much can have a laxative effect!
Magnesium (Mg)
Magnesium is a critical yeast nutrient if used in small amounts. It also behaves as calcium in contributing to water hardness, but this is a secondary role. Levels in the 10-30 mg/l range are desirable, primarily to aid yeast. Levels above 30 mg/l will give a dry, astringent or sour bitter taste to the beer.
You can get a profile of your local water supply from your city or water company. Also, often the local brewing club has already collected local water profiles for you to examine. In the water report, look for the 6 critical items listed above. Also, be aware that many local water suppliers will frequently flush their system periodically (often in the Spring) with highly chlorinated water, which can give you some very strange brewing results if you are unaware of their schedule.
Sulfate (SO4)
Sulfate plays a major role in bringing out hop bitterness and adds a dry, sharp, hoppy profile to well hopped beers. It also plays a secondary role to lowering Ph of the mash, but the effect is much less than with carbonates as sulfate is only weakly alkaline. High levels of sulfate will create an astringent profile that is not desirable. Normal levels are 10-50 mg/l for pilsners and light beers and 30-70mg for most ales. Levels from 100-130 mg/l are used in Vienna and Dortmunder styles to enhance bitterness, and Burton on Trent pale ales use concentrations as high as 500 mg/l.
Adjusting your Water
Different styles of beer require different water profiles. Often a particular beer is associated with the water profile of the city in which the beer originated. For a listing of water profiles for popular brewing cities of the world, you can visit BeerSmiths water profile listing. If you have a target profile in mind, you can adjust your water to match that profile.
You can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. Similarly you can use additives to increase the level of key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3).
Unfortunately the additives do not add a straightforward amount of ions to the water profile, so its best to use some kind of water profile tool to adjust your local water supply to reach a target profile. Usually only a few grams of additives is required to achieve your target profile. BeerSmith has a water profile tool available to perform this very function. Other water profile tools are also available online.
Smith, B. (2006). Brewing Water – Hard or Soft? | Home Brewing Beer Blog by BeerSmith™.
$2.60 AUD
Beer nutrient in a 25 gram pack. Yeast nutrient gives the yeast the trace nutrition it needs during fermentation, which matters most when the wort is thin on it to begin with.
Supplied in a small pack, so it is easy to keep a couple on the shelf. Follow the directions on the packaging for use. Available in store at Laverton North and Epping.
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