{"title":"Water Treatment","description":null,"products":[{"product_id":"lactic-acid-88-brewing-ph-adjuster-500-ml-16-oz","title":"Lactic Acid 88% - Brewing pH Adjuster (500 ml \/ 16 oz)","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eLactic Acid 88%\u003c\/b\u003e is a widely used \u003cb\u003ebrewing pH adjuster\u003c\/b\u003e for controlling mash and sparge water acidity. Proper pH control improves mash efficiency, enzyme performance, and helps prevent excessive \u003cb\u003etannin extraction during sparging\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBy lowering the \u003cb\u003esparge runoff pH below approximately 5.8\u003c\/b\u003e, lactic acid helps maintain smoother flavour and reduces the risk of harsh or astringent character in the finished beer.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLactic acid is also commonly used to \u003cb\u003epre-acidify wort before pitching souring bacteria such as Lactobacillus\u003c\/b\u003e, helping suppress unwanted wild microbes and creating a safer environment for controlled souring.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBecause \u003cb\u003elactic acid is naturally produced during fermentation\u003c\/b\u003e, many traditional brewers prefer it as a more natural brewing acid. Some modern brewers choose phosphoric acid instead, as smaller quantities can achieve similar pH adjustments.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBrewing water treatment\u003cbr\u003eAdditives used to adjust mash and sparge pH for improved brewing performance and flavour stability.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMash pH adjustment: Improve enzyme activity and mash efficiency\u003cbr\u003eSparge water treatment: Reduce tannin extraction during sparging\u003cbr\u003eSour beer brewing: Pre-acidify wort before adding Lactobacillus\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eQuick facts\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eConcentration: 88%\u003cbr\u003eVolume: 500 ml (16 oz)\u003cbr\u003eType: Brewing pH adjuster\u003cbr\u003eApplications: Mash pH, sparge pH, sour beer preparation\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eBrewing tip\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eUse brewing software such as \u003cb\u003eRAPT Recipe Builder\u003c\/b\u003e or \u003cb\u003eBrewfather\u003c\/b\u003e to accurately calculate the amount of acid needed for your \u003cb\u003emash and sparge water\u003c\/b\u003e.\u003c\/p\u003e","brand":"Kegland","offers":[{"title":"Default Title","offer_id":56868649697655,"sku":"KL28882","price":9.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/6578\/9303\/files\/lactic-acid-88percent-ph-adjuster-500ml-16oz-kegland-1_751c9d5d-13b9-4b35-af33-b00a62df4ca0.jpg?v=1773412542"},{"product_id":"citrol-citric-acid-1kg-acidity-correction-for-wine-mead-homebrew","title":"Citrol Citric Acid 150g - Acidity Corrector for Wine, Beer \u0026 Homebrew","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCitrol Citric Acid is a food-grade acidity corrector in fine powder form, designed for homebrewers, winemakers, and cider makers who need to raise the acidity of their must, wort, or finished product with precision and consistency. Supplied in a practical 150g pack, Citrol delivers a clean, reliable acidification effect at a controlled dose rate — making it an essential tool for balancing flavour, improving microbial stability, and correcting underacid musts before or during fermentation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat makes citric acid a popular choice for acidity correction is its neutral, clean flavour contribution at recommended dose rates, its ease of use in powder form, and its predictable, measurable effect on total acidity. Each addition of 8.5g per 10 litres raises the total acidity by 1 g\/L expressed as tartaric acid — the standard measurement used in winemaking and cider production. For brewers working with French-language references, acidity is sometimes expressed in sulfuric acid rather than tartaric acid — to convert, simply divide the tartaric acid figure by 1.53, or multiply the sulfuric acid figure by 1.53 to return to tartaric equivalent.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhether you're correcting a low-acid white wine must, sharpening the finish on a flat cider, or fine-tuning the pH of a fruit beer addition, Citrol gives you a straightforward, accurate tool for acidity management at every stage of production.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003ePowder form Citrol is supplied as a fine, free-flowing powder that dissolves quickly and completely in must, wort, or water — no heating or pre-dissolving required under normal use conditions.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e⸻\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKey Features\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFood-grade citric acid in fine powder form\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaises acidity by 1 g\/L per dose — precise, measurable effect\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eDose rate: 8.5g per 10 litres\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eQuick and complete dissolution in must, wort, or water\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSuitable for wine, cider, beer, mead, and fruit-based fermentations\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e150g pack — sufficient for multiple correction additions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e⸻\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eUsage\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eWine: White wine, rosé, fruit wine — acidity correction of underacid musts Cider: Acidity balancing and flavour sharpening Beer: Fruit beer additions, mash pH adjustment, kettle souring support Mead: Must acidity correction and flavour balance\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eDose: 8.5g per 10 litres raises total acidity by 1 g\/L (expressed as tartaric acid). Note: Acidity in sulfuric acid = acidity in tartaric acid ÷ 1.53. Acidity in tartaric acid = acidity in sulfuric acid × 1.53.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e⸻\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eQuick facts\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProduct: Citrol Citric Acid Form: Fine powder Pack size: 150g Dose: 8.5g \/ 10L = +1 g\/L acidity (tartaric equivalent) Use: Acidity correction, must treatment, pH adjustment, flavour balance\u003c\/p\u003e","brand":"CraftBrew","offers":[{"title":"Default Title","offer_id":57098593042807,"sku":"CB00037","price":1.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/6578\/9303\/files\/IMG-5810.png?v=1779178708"},{"product_id":"magnesium-sulfate-mgso-100g-brewing-water-treatment-mineral-addition","title":"Magnesium Sulfate (MgSO₄) - Brewing Water Treatment \u0026 Mineral Addition","description":"\u003cp\u003eMagnesium Sulfate (MgSO₄), commonly known as Epsom salt, is a food-grade brewing water mineral used by homebrewers to fine-tune water chemistry and dial in the mineral profile that specific beer styles demand. Supplied in a practical 100g pack, this highly soluble powder dissolves completely and immediately in brewing water, strike water, or directly in the mash — giving brewers precise, repeatable control over magnesium and sulfate ion concentrations in every batch.\u003c\/p\u003e\n\u003cp\u003eWhat makes MgSO₄ a useful addition to the homebrewer’s water chemistry toolkit is its dual mineral contribution. The sulfate ion (SO₄²⁻) accentuates hop dryness and bitterness perception, working in concert with calcium sulfate (gypsum) to build the crisp, mineral-edged hop character that defines Burton-on-Trent pale ales, West Coast IPAs, and dry, bitter lager styles. The magnesium ion (Mg²⁺) acts as a yeast nutrient at low concentrations, supporting healthy fermentation — though at elevated levels magnesium contributes an unwanted harsh, astringent bitterness, so precise dosing against a target water profile is always recommended over casual addition.\u003c\/p\u003e\n\u003cp\u003eUsed thoughtfully alongside other brewing salts — calcium sulfate, calcium chloride, and sodium chloride — magnesium sulfate gives homebrewers the granular control over water chemistry that separates good beer from beer that is genuinely built for its style.\u003c\/p\u003e\n\u003cp\u003ePowder form\u003cbr\u003eSupplied as a fine, free-flowing powder. Dissolves quickly and completely in cold or warm brewing water without pre-treatment.\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp\u003eKey Features\u003c\/p\u003e\n\u003cp\u003e• Food-grade magnesium sulfate (MgSO₄) — Epsom salt\u003cbr\u003e • Dual mineral contribution — sulfate (SO₄²⁻) and magnesium (Mg²⁺) ions\u003cbr\u003e • Accentuates hop dryness, bitterness perception, and mineral character\u003cbr\u003e • Supports yeast health as a magnesium nutrient source at low doses\u003cbr\u003e • Highly soluble — dissolves instantly in brewing water\u003cbr\u003e • 100g pack — sufficient for multiple water treatment additions\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp\u003eUsage\u003c\/p\u003e\n\u003cp\u003eBest suited for: Water profile adjustment for hop-forward styles, Burton-style pale ale water profiles, West Coast IPA and APA mineral builds, yeast nutrient supplementation\u003c\/p\u003e\n\u003cp\u003eTypical styles: West Coast IPA, American Pale Ale, Burton Pale Ale, Bitter, dry lager styles\u003c\/p\u003e\n\u003cp\u003eDose: Add to strike water or mash according to target water profile. Always calculate additions against your base water report using brewing software.\u003c\/p\u003e\n\u003cp\u003eNote: Elevated magnesium levels (above ~30 ppm) can contribute harsh bitterness and a laxative effect at high consumption. Keep within recommended water profile targets.\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp\u003eQuick facts\u003c\/p\u003e\n\u003cp\u003eProduct: Magnesium Sulfate\u003cbr\u003eChemical formula: MgSO₄\u003cbr\u003eCommon name: Epsom salt\u003cbr\u003eForm: Fine powder\u003cbr\u003ePack size: 100g\u003cbr\u003eIon contribution: Sulfate (SO₄²⁻) + Magnesium (Mg²⁺)\u003cbr\u003eUse: Water chemistry adjustment, hop accentuation, yeast nutrition\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Brewferm","offers":[{"title":"100 g","offer_id":57101764559223,"sku":"KL28882","price":1.9,"currency_code":"EUR","in_stock":true},{"title":"250 g","offer_id":57101764591991,"sku":"KL28883","price":3.9,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":57101764624759,"sku":"KL28884","price":5.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/6578\/9303\/files\/IMG-5808.png?v=1779139164"},{"product_id":"calcium-chloride-flakes-cacl-brewing-water-treatment-mineral-addition","title":"Calcium Chloride Flakes (CaCl₂) - Brewing Water Treatment \u0026 Mineral Addition","description":"\u003cp\u003eCalcium Chloride (CaCl₂) flakes are a food-grade brewing water mineral used by homebrewers to build and fine-tune the mineral profile of their brewing water with precision and repeatability. Highly soluble and fast-acting, these flakes dissolve completely in strike water, sparge water, or directly in the mash — delivering an immediate and measurable increase in both calcium and chloride ion concentrations that shapes the flavour, mouthfeel, and fermentation character of the finished beer.\u003c\/p\u003e\n\u003cp\u003eWhat makes calcium chloride one of the most frequently used brewing salts is its powerful effect on two of the most important sensory dimensions in beer. The calcium ion (Ca²⁺) supports a healthy mash enzyme environment, promotes yeast health and flocculation, reduces beer pH, and improves clarity and stability in the finished beer — making it the single most important mineral addition in most water treatment scenarios. The chloride ion (Cl⁻) accentuates malt roundness, softness, and perceived fullness in the mouthfeel — the opposite effect of sulfate, which drives dryness and bitterness. A higher chloride-to-sulfate ratio builds the soft, round, malt-forward character of styles like hazy IPA, English Bitter, Märzen, and Czech Pilsner, while a balanced ratio suits a wide range of everyday styles.\u003c\/p\u003e\n\u003cp\u003eUsed alongside calcium sulfate (gypsum), magnesium sulfate, and sodium chloride, calcium chloride flakes give homebrewers the granular control over water chemistry that makes it possible to brew to style rather than just to recipe.\u003c\/p\u003e\n\u003cp\u003eFlake form\u003cbr\u003eSupplied as hygroscopic flakes that dissolve quickly and completely in cold or warm brewing water. Store in an airtight container with desiccant to prevent caking and moisture absorption.\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp\u003eKey Features\u003c\/p\u003e\n\u003cp\u003e• Food-grade calcium chloride (CaCl₂) in fast-dissolving flake form\u003cbr\u003e • Dual mineral contribution — calcium (Ca²⁺) and chloride (Cl⁻) ions\u003cbr\u003e • Accentuates malt softness, roundness, and mouthfeel fullness\u003cbr\u003e • Supports mash enzyme activity, yeast health, and beer clarity\u003cbr\u003e • Lowers mash and beer pH — essential for water profile building\u003cbr\u003e • Hygroscopic flake form — store airtight with desiccant\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp\u003eUsage\u003c\/p\u003e\n\u003cp\u003eBest suited for: Malt-forward water profiles, soft and round mouthfeel styles, hazy beer mineral builds, general calcium supplementation across all styles\u003c\/p\u003e\n\u003cp\u003eTypical styles: Hazy\/NEIPA, Czech Pilsner, English Bitter \u0026amp; ESB, Märzen, Dunkel, Stout, Porter\u003c\/p\u003e\n\u003cp\u003eDose: Add to strike water or mash according to target water profile. Always calculate additions against your base water report using brewing software.\u003c\/p\u003e\n\u003cp\u003eNote: Store in an airtight container — calcium chloride flakes are highly hygroscopic and will absorb atmospheric moisture and cake if left unsealed.\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp\u003eQuick facts\u003c\/p\u003e\n\u003cp\u003eProduct: Calcium Chloride\u003cbr\u003eChemical formula: CaCl₂\u003cbr\u003eForm: Flakes\u003cbr\u003eIon contribution: Calcium (Ca²⁺) + Chloride (Cl⁻)\u003cbr\u003eUse: Water chemistry adjustment, malt accentuation, mash pH, yeast health, beer clarity\u003c\/p\u003e","brand":"Brewferm","offers":[{"title":"100 g","offer_id":57101809680759,"sku":"KL28882","price":1.9,"currency_code":"EUR","in_stock":true},{"title":"250 g","offer_id":57101809713527,"sku":"KL28883","price":2.9,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":57101809746295,"sku":"KL28884","price":3.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/6578\/9303\/files\/IMG-5809.png?v=1779140290"},{"product_id":"potassium-metabisulfite-k-s-o-campden-brewing","title":"Potassium Metabisulfite (K₂S₂O₅) - Campden Brewing","description":"\u003cp\u003ePotassium Metabisulfite (K₂S₂O₅), widely known in homebrewing and winemaking circles as Campden, is a food-grade sulfite compound used for sanitisation, antioxidant protection, and chloramine neutralisation across the full range of fermentation-based production. A versatile and indispensable addition to any homebrewer’s or winemaker’s chemical toolkit, Campden works quietly in the background to protect your beer, wine, cider, and mead from oxidation, wild yeast, and bacterial spoilage at every stage of the process.\u003c\/p\u003e\n\u003cp\u003eWhat makes potassium metabisulfite so widely used across both brewing and winemaking is its broad-spectrum protective action. In winemaking and cider production, Campden inhibits wild yeast and spoilage bacteria in freshly crushed must, providing a clean fermentation environment before pitching a cultured yeast strain. In brewing, its most critical application is chloramine neutralisation — a single Campden tablet or a small measured dose added to tap water immediately and completely eliminates chloramine, the municipal water treatment compound that reacts with brewing compounds to produce chlorophenols: the medicinal, plasticky off-flavour that can ruin an otherwise perfectly brewed batch. Unlike chlorine, chloramine cannot be removed by boiling or carbon filtration alone — Campden is the fast, reliable, and definitive solution.\u003c\/p\u003e\n\u003cp\u003eAs an antioxidant, K₂S₂O₅ also protects finished wine, cider, and mead during storage and between rackings — binding free oxygen and preventing premature oxidation that would otherwise flatten aroma and degrade colour over time.\u003c\/p\u003e\n\u003cp\u003ePowder form\u003cbr\u003eSupplied as a fine powder. Dissolves quickly and completely in cold or warm water, must, or wort. Can also be used in tablet form for pre-measured convenience.\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp\u003eKey Features\u003c\/p\u003e\n\u003cp\u003e• Food-grade potassium metabisulfite (K₂S₂O₅) — Campden\u003cbr\u003e • Eliminates chloramine from tap water instantly — prevents chlorophenol off-flavours\u003cbr\u003e • Inhibits wild yeast and spoilage bacteria in must and juice\u003cbr\u003e • Antioxidant protection during storage, racking, and packaging\u003cbr\u003e • Effective at very low dose rates — highly economical in use\u003cbr\u003e • Suitable for beer, wine, cider, mead, and fruit-based fermentations\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp\u003eUsage\u003c\/p\u003e\n\u003cp\u003eBeer: Chloramine neutralisation in tap water before brewing — critical for municipal water supplies\u003cbr\u003eWine \u0026amp; Cider: Must sanitisation before pitching, antioxidant protection between rackings and during storage\u003cbr\u003eMead: Must treatment and antioxidant protection\u003cbr\u003eEquipment: Low-concentration sanitising solution for equipment and surfaces\u003c\/p\u003e\n\u003cp\u003eDose: Approximately 0.44g per 20 litres neutralises chloramine in tap water. For must sanitisation, follow style-specific sulfite addition guidelines based on must pH and temperature.\u003c\/p\u003e\n\u003cp\u003eNote: Not suitable for use immediately before pitching yeast at high doses — allow sufficient time for SO₂ to dissipate before adding your yeast culture.\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp\u003eQuick facts\u003c\/p\u003e\n\u003cp\u003eProduct: Potassium Metabisulfite\u003cbr\u003eCommon name: Campden\u003cbr\u003eChemical formula: K₂S₂O₅\u003cbr\u003eForm: Fine powder\u003cbr\u003eUse: Chloramine neutralisation, must sanitisation, antioxidant protection, equipment sanitising\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Brewferm","offers":[{"title":"40 g","offer_id":57105261101431,"sku":"KL28882","price":3.9,"currency_code":"EUR","in_stock":true},{"title":"100 g","offer_id":57105253302647,"sku":"KL28882","price":6.9,"currency_code":"EUR","in_stock":true},{"title":"250 g","offer_id":57105253335415,"sku":"KL28883","price":3.9,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":57105253368183,"sku":"KL28884","price":5.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/6578\/9303\/files\/IMG-5811.png?v=1779226224"},{"product_id":"calcium-sulfate-caso-gypsum-brewing-water-treatment-mineral-addition","title":"Calcium Sulfate (CaSO₄) Gypsum - Brewing Water Treatment \u0026 Mineral Addition","description":"\u003cp\u003eCalcium Sulfate (CaSO₄), universally known among brewers as gypsum, is a food-grade brewing water mineral used to build and fine-tune the mineral profile of brewing water with precision and repeatability. One of the most widely used and well-understood brewing salts in the homebrewer’s water chemistry toolkit, gypsum dissolves cleanly in strike water, sparge water, or directly in the mash — delivering an immediate and measurable increase in both calcium and sulfate ion concentrations that fundamentally shapes the bitterness character, dryness, and hop perception of the finished beer.\u003c\/p\u003e\n\u003cp\u003eWhat makes calcium sulfate the go-to mineral addition for hop-forward brewing is its powerful effect on two of the most impactful dimensions of beer flavour. The calcium ion (Ca²⁺) supports healthy mash enzyme activity, promotes yeast health and flocculation, lowers mash pH, and improves beer clarity and long-term stability — making it an essential addition across virtually all brewing styles regardless of hop character goals. The sulfate ion (SO₄²⁻) is where gypsum earns its reputation in the hop-forward brewing world: sulfate accentuates perceived hop dryness, sharpens bitterness, and gives the finish a clean, mineral-edged crispness that defines the classic Burton-on-Trent pale ale character and the dry, assertive bitterness of West Coast IPAs and American Pale Ales.\u003c\/p\u003e\n\u003cp\u003eUsed alongside calcium chloride, magnesium sulfate, and sodium chloride, calcium sulfate gives homebrewers the granular control over water chemistry that makes it possible to build the water profile the style demands — not just brew with whatever comes out of the tap.\u003c\/p\u003e\n\u003cp\u003ePowder form\u003cbr\u003eSupplied as a fine, free-flowing powder. Dissolves quickly and completely in cold or warm brewing water without pre-treatment or heating.\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp\u003eKey Features\u003c\/p\u003e\n\u003cp\u003e• Food-grade calcium sulfate (CaSO₄) — brewing gypsum\u003cbr\u003e • Dual mineral contribution — calcium (Ca²⁺) and sulfate (SO₄²⁻) ions\u003cbr\u003e • Accentuates hop dryness, bitterness perception, and mineral crispness\u003cbr\u003e • Supports mash enzyme activity, yeast health, and beer clarity\u003cbr\u003e • Lowers mash and beer pH — essential for water profile building\u003cbr\u003e • Fine powder form — dissolves instantly in brewing water\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp\u003eUsage\u003c\/p\u003e\n\u003cp\u003eBest suited for: Hop-forward water profiles, Burton-style pale ale water builds, dry and bitter finish styles, general calcium supplementation across all styles\u003c\/p\u003e\n\u003cp\u003eTypical styles: West Coast IPA, American Pale Ale, English Bitter \u0026amp; ESB, Burton Pale Ale, Dry Stout, dry lager styles\u003c\/p\u003e\n\u003cp\u003eDose: Add to strike water or mash according to target water profile. Always calculate additions against your base water report using brewing software.\u003c\/p\u003e\n\u003cp\u003eNote: High sulfate levels (above ~150 ppm) can accentuate harsh or rough bitterness in some styles. Keep within recommended water profile targets for the style you are brewing.\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp\u003eQuick facts\u003c\/p\u003e\n\u003cp\u003eProduct: Calcium Sulfate\u003cbr\u003eCommon name: Gypsum\u003cbr\u003eChemical formula: CaSO₄\u003cbr\u003eForm: Fine powder\u003cbr\u003eIon contribution: Calcium (Ca²⁺) + Sulfate (SO₄²⁻)\u003cbr\u003eUse: Water chemistry adjustment, hop accentuation, mash pH, yeast health, beer clarity\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Brewferm","offers":[{"title":"100 g","offer_id":57105308680567,"sku":"KL28882","price":1.9,"currency_code":"EUR","in_stock":true},{"title":"250 g","offer_id":57105308713335,"sku":"KL28883","price":2.9,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":57105308746103,"sku":"KL28884","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/6578\/9303\/files\/IMG-5812.png?v=1779229281"}],"url":"https:\/\/craftbrew.nl\/collections\/water-treatment.oembed","provider":"CraftBrew","version":"1.0","type":"link"}