English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindo-conical tanks.

FERMENTATION: ideally 15-20°C 

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F).

Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.

Refer to the technical data sheet for more information.

Ensures a very good assimilation of fructose and excellent for low gravity ciders.

Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure.

Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)

TECHNICAL CHARACTERISTICS

• Excellent settlement strength even with its sensitive to killer phenotype
• Regular kinetic
• Broad fermentation temperature spectrum: 10-30°C (50-86°F)
• Very low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.7
• Very good assimilation of fructose
• Maximum initial SO2 level recommended: 125mg/L
• High malic acid consumption (up to 1.5g/L)
• Medium 2-phenylethanol and isoamyl acetate producer. Amylic notes can be enhanced especially when YAN/Sugar >1

SHELF LIFE: 4 years from production date.

For sweet and dry ciders from fresh or concentrated apple juices.

Provides an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. 

Suitable for difficult fermentation conditions and mixes with sugar syrups. Ensures a very good assimilation of fructose and excellent for low gravity ciders.

Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)

TECHNICAL CHARACTERISTICS

• Excellent settlement strength thanks to its killer phenotype
• Fast kinetic
• Broad fermentation temperature spectrum: 10-30°C (50-86°F)
• Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.7 – 0.8
• Very good assimilation of fructose
• Maximum initial SO2 level recommended: 75mg/L
• Very low malic acid consumption (less than 0.4g/L)
• Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters

For all types of sweet and dry ciders from fresh or concentrated apple juices.

Provides a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and round mouthfeel.

Suitable for difficult fermentation conditions and mixes with sugar syrups. Ensures a very good assimilation of fructose and excellent for low gravity ciders.

Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)

TECHNICAL CHARACTERISTICS

• Very good settlement strength even with its sensitive to killer phenotype
• Regular to fast kinetic
• Broad fermentation temperature spectrum: 10-30°C (50-86°F)
• Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.7
• Good assimilation of fructose
• Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2
• Medium malic acid consumption (up to 0.9g/L)
• Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters

For sweet ciders with a very high aromatic intensity and complexity leading to fresh, fruity notes and a round mouthfeel.

Complexity tends towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).

Ensures a very good assimilation of fructose and excellent for high gravity ciders.

Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)

TECHNICAL CHARACTERISTICS

• Regular slow kinetic
• Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F)
• High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.9
• Medium assimilation of fructose
• Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2.
• High malic acid consumption (up to 1.4g/L)
• Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer.

Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows you to brew fairly neutral flavour beers with a high drinkability.

FERMENTATION: ideally 12-15°C 

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F).

Leave to rest 15 to 30 minutes.

Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.

Refer to the technical data sheet for more information.

This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager W-34/70 allows you to brew beers with a good balance of floral and fruity aromas and gives clean flavours and high drinkable beers.

Sensory analysis performed by Fermentis shows that SafLager W-34/70 is a very robust, stable and neutral yeast capable of producing high quality lagers at fermentation temperatures as high as 20℃.

FERMENTATION: ideally 12-15°C 

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.

Refer to the technical data sheet for more information.

Bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.

FERMENTATION: ideally 12-15℃

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.

Refer to the technical data sheet for more information.

Saniclean is a low-foaming, acid based, final rinse sanitiser.

• Effectively removes odours and flavours especially from draft lines or other dispensing products.
• Great for both CIP and manual applications.
• Not to be used on soft metals such as aluminium.

Instructions:

• Thoroughly clean surfaces with PBW or compatible cleaner.
• Mix 2 oz. (60ml) Saniclean for every 5 gal. (19L) of water. (Will be low-foaming)
• Apply on surface with cloth, mop, sponge, spray, or immersion.
• If using spray application, use a coarse mist, pump, or trigger sprayer and spray 15-20cm from surface and follow up with a brush or sponge.
• Allow for contact time of at least 2-3 minutes.
• Drain, but do not rinse.

From: Five Star Chemicals

Worn down your washers and seals from filling oodles of sodastream bottles? Then you may want to purchase some extra washers and o-rings

Includes:
1 x Nylon Regulator Washer
1 x Sodastream Black Washer
5 x Bleed Valve O-Rings

Please note these items are not sold individually, they are sold as a seal kit. Seal colour may vary.

From: Kegland

Seal Kit for both the Ball Lock and Pin Lock type Cornelius kegs.

Includes:

• 1 x Low2 Hatch/Keg Lid O-Ring (Yellow)
• 2 x Keg post o-rings
• 2 x Dip tube o-rings

What is Low2?
Low2 O-Rings are the new golden yellow standard of homebrew keg parts from Kegland. Why? Because of their unique composition (Synthetic M-Class and Cross-Linked Elastomers), they have superior oxygen barrier properties than that of the previus O-Rings (Silicone). This results in your beverage staying fresher for longer.

From: Kegland

Servomyces D50 is a naturally zinc enriched single-strain brewing yeast (from the prestigious Hefebank Weihenstephan) that is used as a biological yeast nutrient. The propagation and drying process of Servomyces D50 has been specifically designed to accumulate a high concentration of zinc that is essential for healthy alcoholic fermentation. 

Usage

1 g Servomyces D50 is used for 100 litres of wort for fermentation. This equates to 0.1g per 10 litres.

2 g Servomyces D50 is used for 100 litres of wort for propagation. This equates to 0.2g per 10 litres.

Practical trials have shown that addition of Servomyces D50 should be made to the kettle about ten minutes before the end of the boil.

Technical Data Sheet

SG Wines Country 7 Day Wine Kit

SG Wines Country 6 Bottle Apricot Wine Making Kit makes a rich and indulgent white wine with the sweet and earthy flavour of ripe apricot.  

This kit requires the addition of 600 g of granulated sugar (sucrose) or 670 g of brewing sugar (dextrose) for fermentation. We also recommend adding up to 500 g of sugar to sweeten the wine when bottling. 

Makes: 6 Bottles/4.5 L

Approx ABV: 10%

SG Wines Country 7 Day Wine Kit

SG Wines Country 6 Bottle Cherry Wine Making Kit makes asweet and fruity red wine with the complex and tangy flavour of sour cherries.

This kit requires the addition of 800 g of granulated sugar (sucrose) or 890 g of brewing sugar (dextrose) for fermentation. We also recommend adding up to 270 g of sugar to sweeten the wine when bottling. 

Makes: 6 Bottles/4.5 L

Approx ABV: 12%

SG Wines Country 7 Day Wine Kit

SG Wines Country 6 Bottle Peach Wine Making Kit makes a sweet and fruity blush coloured wine with the characteristically tangy flavour of peach. 

This kit requires the addition of 600 g of granulated sugar (sucrose) or 670 g of brewing sugar (dextrose) for fermentation. We also recommend adding up to 250 g of sugar to sweeten the wine when bottling. 

Makes: 6 Bottles/4.5 L

Approx ABV: 10%

SG Wines Country 7 Day Wine Kit

SG Wines Country 6 Bottle Strawberry Wine Making Kit makes a medium-sweet rose style wine with fresh and fragrant taste of strawberry.

This kit requires the addition of 600g of granulated sugar (sucrose) or 670g of brewing sugar (dextrose) for fermentation. We also recommend adding up to 160g of sugar to sweeten the wine when bottling. 

Makes: 6 Bottles/4.5 L

Approx ABV: 10%

SG Wines Gold 7 Day Wine Kit

SG Wines Gold 30 Bottle Cabernet Sauvignon Wine Making Kit makes a rich and robust fruit-forward red wine brimming with vibrant dark fruit complexity. 

This kit requires the addition of 4 kg of granulated sugar ( sucrose) or 4.4 kg of brewing sugar (dextrose) for fermentation. 

Makes: 30 Bottles/22.5 L

Approx ABV: 13%

SG Wines Gold 7 Day Wine Kit

SG Wines Gold 6 Bottle Cabernet Sauvignon Wine Making Kit makes a rich and robust fruit-forward red wine brimming with vibrant dark fruit complexity.

This kit requires the addition of 800 g of granulated sugar (sucrose) or 890 g of brewing sugar (dextrose) for fermentation. 

Makes: 6 Bottles/4.5 L

Approx ABV: 12.5%

SG Wines Gold 7 Day Wine Kit

SG Wines Gold 30 Bottle Merlot Wine Making Kit makes a soft and approachable red wine with  cherry and red berry notes. and a smooth, oaky finish. 

This kit requires the addition of 4 kg of granulated sugar ( sucrose) or 4.4 kg of brewing sugar (dextrose) for fermentation. 

Makes: 30 Bottles/22.5 L

Approx ABV: 13%

SG Wines Gold 7 Day Wine Kit

SG Wines Gold 6 Bottle Merlot Wine Making Kit makes a soft and approachable red wine with cherry and red berry notes. and a smooth, oaky finish. 

This kit requires the addition of 800 g of granulated sugar (sucrose) or 890 g of brewing sugar (dextrose) for fermentation. 

Makes: 6 Bottles/4.5 L

Approx ABV: 12.5%

SG Wines Gold 7 Day Wine Kit

SG Wines Gold 6 Bottle Merlot Wine Making Kit makes a soft and approachable red wine with cherry and red berry notes. and a smooth, oaky finish.

This kit requires the addition of 600 g of granulated sugar (sucrose) or 670 g of brewing sugar (dextrose) for fermentation. 

Makes: 6 Bottles/4.5 L

Approx ABV: 12.5%

SG Wines Gold 7 Day Wine Kit

SG Wines Gold 30 Bottle Pinot Grigio Wine Making Kit makes a crisp, dry white wine with delicate fruit and floral notes. 

This kit requires the addition of 3 kg of granulated sugar (sucrose) or 3.3 kg of brewing sugar (dextrose) for fermentation.

Makes: 30 Bottles/22.5 L

Approx ABV: 10.5%

SG Wines Gold 7 Day Wine Kit

SG Wines Gold 6 Bottle Pinot Grigio Wine Making Kit makes a crisp, dry white wine with delicate fruit and floral notes. 

This kit requires the addition of 600 g of granulated sugar (sucrose) or 670 g of brewing sugar (dextrose) for fermentation. 

Makes: 6 Bottles/4.5 L

Approx ABV: 10.5%

SG Wines Gold 7 Day Wine Kit

SG Wines Gold 30 Bottle Sauvignon Blanc Wine Making Kit makes a crisp and refreshing white wine with a fruity and herbaceous flavour profile. 

This kit requires the addition of 3 kg of granulated sugar (sucrose) or 3.3 kg of brewing sugar (dextrose) for fermentation.

Makes: 30 Bottles/22.5 L

Approx ABV: 10.5%

SG Wines Gold 7 Day Wine Kit

SG Wines Gold 6 Bottle Sauvignon Blanc Wine Making Kit makes a crisp and refreshing white wine with a fruity and herbaceous flavour profile.

This kit requires the addition of 600 g of granulated sugar (sucrose) or 670 g of brewing sugar (dextrose) for fermentation. 

Makes: 6 Bottles/4.5 L

Approx ABV: 10.5%

SG Wines Gold 7 Day Wine Starter Kit

Enjoy wine? You’ll love making your own! The SG Wines Winemaking Starter Kit includes everything you need to produce your first batch of delicious and easy-drinking Merlot-style wine in just 7 days. With nothing to add but water, this kit contains all the winemaking equipment and ingredients you need to make 4.5 litres (6 bottles) of your very own wine. It even includes a wine serving pouch, meaning no corks, bottles, or bottling equipment required!

SG Wines Gold 6 Bottle Merlot Wine Making Kit makes a soft and approachable red wine with cherry and red berry notes. and a smooth, oaky finish at approx. 12.5% ABV.

With full instructions included, we guide you through the process from start to end, so you can turn wine-lover to wine-maker with confidence.

Makes: 6 Bottles/4.5 L

Approx ABV: 12.5%

SG Wines Gold 7 Day Wine Starter Kit

Enjoy wine? You’ll love making your own! The SG Wines Winemaking Starter Kit includes everything you need to produce your first batch of delicious and easy-drinking Pinot Grigio-style wine in just 7 days. With nothing to add but water, this kit contains all the winemaking equipment and ingredients you need to make 4.5 litres (6 bottles) of your very own wine. It even includes a wine serving pouch, meaning no corks, bottles, or bottling equipment required!

SG Wines Gold 6 Bottle Pinot Grigio Wine Making Kit makes a crisp, dry white wine with delicate fruit and floral notes at approx. 10.5% ABV.

With full instructions included, we guide you through the process from start to end, so you can turn wine-lover to wine-maker with confidence.

Makes: 6 Bottles/4.5 L

Approx ABV: 10.5%

Black Short Shank - Stainless Steel - 6.5mm (1/4'') tail suits Duotight 6.5mm Reducer.

Black stainless steel duotight compatible short shanks are the perfect addition to your black phantom font tower. Couple this with the black Nukatap Stealth Bomber for the ultimate sleek and stealthy draught setup for your kegerator or home bar.

If you still want to use a stepless clamp. Good news! You still can, just use needle nose pliers, boiling water and a positive mindset to get the hose over the barb.
These short shanks are suitable to attach taps to our kegerator fonts, and can be used to replace the short shank on any 3" diameter tower.

Item Includes:
- Blank Stainless Steel Shank with a 6.5mm duotight compatible barb
- Ring collar
- Nut
- Right angle font collar to suit font
- Shaped internal collar to suit font

A gas shut off valve (ball valve) with built in return check valve and MFL nipple.

Material: Chrome Plated Brass Thread: 1/4" x 1/4" MPT
From: Krome Dispense

A two piece sight glass set that can be easily dismantled and cleaned. The sight glass itself is not made from glass, it is made from robust polycarbonate.

The two piece set includes:

• Stainless ½ inch BSP threaded post with o-rings
• 60cm long polycarbonate tube (13mm ID x 15mm OD) that you can cut down to size to suit the vessel that you are using.

For a leak free seal we recommend you secure the sight glass to the post with a 17mm step-less clamp.

From: Kegland

Braided Reinforced Heavy Duty Silicone Hose - 10m Roll (12mm ID x 20mm OD).

Properties:
Odorless, tasteless and inert
Good Electrical and weatherability properties
Resists UV, Ozone, gases and moisture

Features:
Working Temperatures -60°C ~ 260°C
Working Pressure: 58-580 psi

Applications:
Commercial brewery hot and cold side transfers

Length: 10m
From: Kegland

Silicone Stopper / Bung for Ss Brew Buckets made from food grade silicone.

Silicone hose for liquid transfer. It is resistant to constant high temperatures and will handle temperatures above boiling point, and has excellent chemical resistance. The soft silicon is easy to work with and seals very well.

Please note that this tube should not be used for pressure above 15psi (such as mains water pressure), and has a burst pressure of around 30psi.

Price is per metre unless specified.

This clear tubing has an internal diameter of 7mm and an external diameter of 11mm, and comes in a 3 metre pack

Silicone is a superior material to traditional vinyl tubing. Silicone is food-safe, heat-resistant, more flexible and easier to use. 

These washers are compatible with any 1/2 BSP plumbing hardware.

The silicone rubber in these washers is suitable for temperatures up to 250°C.

This is made from food grade silicone and will not perish like some other rubber washers.

Dimensions: 21mm(ID) x 31mm(OD) x 2mm (thickness)

From: Kegland

Cryo Hops® pellets are the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavour and aroma, enabling brewers to efficiently dose large quantities of alpha acids and oils without introducing astringent flavours or vegetative material. Cryo Hops® pellets can be utilised anywhere whole-leaf hops and hop pellets are traditionally applied. 

Dosage rate: We recommend a dosage rate of Cryo Hops pellets of 40-50% of T-90 hop pellets by weight.

CHIEF ADVANTAGES

• Nearly twice the resin content of traditional T-90 hop pellets
• Intense contribution of hop flavour and aroma
• Reduced grassy and vegetal characteristics
• Increased yield through reduced brewhouse trub

Developed by Yakima Chief Ranches and released in 2000, Simcoe® YCR 14 cv. is known for its brewing versatility and unique aroma characteristics. It continues to rise in popularity becoming one of the top ten varieties in the craft and home brewing industries.

It is used by Panhead in their very popular Supercharger APA along with Citra and Centennial, and by Garage Project in their sought after and sometimes hard to find Party and Bullshit, where it blends beautifully with Mosaic.

AROMA PROFILE: PASSION FRUIT, BERRY, PINE, EARTH, CITRUS, BUBBLE GUM