Gluten free

Clarity Ferm from White Labs eliminates the appearance of chill haze, while also increasing the shelf life of packaged beer. It also significantly reduces the gluten in beers brewed with barley and wheat. Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation.

NOTE: If you have gluten allergies, you should check with your doctor and carefully test with small portions of the finished beer.  

Dosage: 

• 10mL Homebrew vial - 20L/ 5 US gallons batch
• 250mL and 1L Professional (more concentrated) - use 10-12mL per 1 bbl (31 US Gallons). For a 23L batch, use 2mL for haze reduction, 2.3mL for gluten reduction.

Choose package size from drop-down list.

BriesSweet™ White Sorghum Syrup 45DE High Maltose is a concentrated wort made from 100% white sorghum grain. It functions as a 1:1 substitute for Liquid Malt Extract for 100% extract brewing to produce gluten free beer. 3.3 lb/ 1.5 kg tub.

Malto-dextrin is less than 5% fermentable. 

Use up to 8 oz. in 5 gallons to increase body and mouthfeel. 

Add to wort during boil.

"Simplicity" Belgian-style Blonde Candi Syrup unlike anything available on the market today. 

This syrup is actually made in Belgium, and is the same sugar that the breweries themselves are using to craft their smooth, rich, and malty beers that have been enchanting home brewers for years. 

Amber Candi Syrup possesses rich overtones of toffee and caramel.

D-90 is by far the most universal of Belgian style Candi Syrups and is made with pure Beet sugar. This syrup creates an unmistakable and subtle chocolate back-palate, toffee, and toasted bread flavors that make a dark Candi Syrup truly brew-worthy. This syrup will insure the caramel aroma and rich flavors of award winning Belgian style ales.

D-180 is the premium extra dark Belgian style Candi Syrup. It has the unmistakable flavors of fresh ground coffee, dark stone fruit, and toasted bread. D-180 is the basis for the perfect cloning of Westvleteren 12, Rochefort 10, and many other dark Belgian Ales.