Ascorbic Acid, is a powerful anti-oxidant and acidifier. It can be added to a beer to help prevent oxidation. Ascorbic Acid prevents oxidation by consuming any free oxygen that may still be present. It is also used in Flavored Malt Beverages to give a Vitamin C boost and tangy flavor.
Diammonium Phosphate (DAP) is a mineral nitrogen source used for yeast viability during primary fermentation. DAP stimulates yeast growth and fermentation activity and helps to prevent the formation of hydrogen sulfide. Add it to wort prior to fermentation. We also recommend an addition of organic nitrogen sources (Springferm) for its vitamins and minerals. ATP carries both domestic and import product.
Sodium chloride is often used to reduce the concentration of calcium, magnesium and other ions in hard water. The “hardness ions” can cause a variety of undesired effects like the buildup of scale, which can foul lines and pumps in breweries as well as interfere with the cleaning action of basic brewery cleaners.