RAPT Pill - Green Housing.

This coloured housing allows you to customise your RAPT Pill. This is purely aesthetic and means you can easily differentiate multiple RAPT Pills from each other.

Does not include clear Pill Housing, the double o-rings, or the circuit board.

From: Kegland

RAPT Pill - Red Housing.

This coloured housing allows you to customise your RAPT Pill. This is purely aesthetic and means you can easily differentiate multiple RAPT Pills from each other.

Does not include clear Pill Housing, the double o-rings, or the circuit board.

From: Kegland

A replacement silicone o-ring for the RAPT Pill.

It is always wise to have a few spares in case some get pinched when tightening up the RAPT Pill.

Sold individually.

From: Kegland

Charge your Pill wirelessly with this easy-to-install upgrade kit from Kegland. The RAPT Pill is a Wifi & Bluetooth hydrometer for logging fermentation to the cloud.

This easy to install kit allows you to wirelessly charge the Pill, and also access the Pill Captive Portal without needing to open the housing to access the USB-C port!

Includes:
1 x USB-C Wireless Charging Coil
2 x Adhesive Weight Pads
1 x USB-A to USB-C cord (AU power plug not supplied)
1 x Black RAPT Wireless Charging Dock (USB-C)

If the green light does not flash green (captive portal open), it means your battery is insufficiently charged. Leave your pill on the charging pad for 24 hours or until it is fully charged (red light turns off). Then lift the Pill on and off the charging pad and it will activate the captive portal (green light will start to flash). 

Note: RAPT Pill sold separately, this is for the wireless charger only.

From: Kegland

This item is not held in stock and is ordered in on request. Please contact to check availability and shipping cost. 

RAPT Temperature Controlled Fermentation Chamber

This fermentation chamber has been designed to heat and cool your entire fermenter.  This is the ideal scenario as the whole fermentation vessel is placed in a temperature controlled environment which gives you the most even temperature and most precise control of your fermenter.

Many home made products can greatly be improved with perfect temperature control.  The RAPT Temperature Controlled Fermentation Chamber gives you an electrically efficient means of setting, monitoring and controlling temperature which is perfect for Beer Making, Wine Making, Salami Making, leavening bread, fermenting yogurt, kombucha, germinating seeds, growing sprouts, kimchi, sauerkraut, olives, cheese, making spirit washes.  Accurate temperature control is the key to getting reliable and repeatable results.

From -2°C up to 50°C all at the touch of your fingertips!

The control panel comes complete with an integrated colour TFT screen, the integrated secondary regulator that can be used to regulate gas into the chamber with our Inline Regulator with an integrated gauge or alternatively this can be switched over to the Gauge integrated BlowTie unit to regulate residual pressure in your fermenter.  The 4 button colour display conveniently shows a log of historic temperature graphs, allows you to start, set/stop temperature profiles and gives you access to other critical information for that particular fermentation.
For more accurate readings of the core temperature of your fermenter. We highly recommend using a thermowell like our 60cm duotight thermowell with the 2m probe extension for the RAPT Fermentation Chamber.

Perfect as a Kegerator too!
This multi purpose chamber can also be used as a kegerator.  In particularly cold climates where the ambient temp is below zero, this chamber can warm your kegs and prevent them from freezing.  This chamber also has a higher keg storage capacity than a conventional kegerator that takes up the same footprint.  This unit can hold 4 x 19L kegs on the floor and has enough headroom that you can also fit another layer of 9.5L half size kegs above this.  To fit beer taps, you can drill your own holes through the door.

Convert to Display Chamber
This Chamber comes with brushed stainless steel PU foam-filled door.  If you want to upgrade to a glass door the double glazed glass door can be purchased separately and switched over - coming soon.

What is RAPT?
RAPT is a dedicated Internet of Things (IOT) Hub for fermentation logging and control.  It's a free service whereby any RAPT enabled product can both log and store data to the hub where you can conveniently access this data.  The RAPT hub can also allow you to control your devices remotely giving you absolute control of the device irrespective of where you are.  The RAPT portal enables you to make complex temperature profiles that involved different temperature settings over time meaning you can start/run a temp profile giving you a set and forget experience.  The RAPT portal also controls the alert/notification process for you so you can receive email notifications in the off instance that something doesn't go to plan.

Specifications:
Integrated Heating: 50watt Heating Power
Cooling Capacity: 300watt Cooling Power
Max Power Consumption: 225 Watts
Refrigerant: r600a
Connectivity: Wifi (802.11) and Bluetooth
Temperature accuracy: +/- 0.1C
Temp Resolution: 0.1C
Integrated Screen: 2.8inch (diagonal) 320 x 240 Colour LCD TFT Active Matrix

External Dimensions:
Width: 540mm
Depth: 610mm
Height: 1760mm

Internal Dimensions:
Width: 440mm
Depth: 500mm
Height: 1300mm

To see the dimensioned drawings on this part click here.

Why buy an insulated fermentation chamber over a glycol chiller?
Typically in the past, some customers have needed to resort to glycol chillers to chill fermenters but this represents several issues:

1. Glycol chillers often require a very cold liquid to enter into a fermenter causing an excessively cold part in the fermenter core.
2. Glycol chillers consume significant amounts of power and in most instances more than double what this chamber would consume.
3. Glycol chillers often result in spilling sticky glycol especially when hoses are connected and disconnected to the fermenter.
4. Glycol chillers generally require penetrations through the walls/lid of the fermenter making the fermenter less sanitary and requiring more cleaning. "who needs that!"
5. Often fermenters are not made with sufficient insulation.  So when using a glycol chiller much of the chilling is lost which is not only power inefficient but the customer ends up with a large temperature gradient.  This temperature gradient can result in convection currents in the fermenter that make it difficult for yeast and other solids to settle out of suspension.  So clarification of the beer takes significantly longer.
6. Many glycol chillers and fermenter combinations do not have sufficient power or are not well enough insulated to cool to sub-zero temperatures.  So crash chilling is not possible.  This is a significant compromise to a temperature-controlled solution and also results in less ability to clarify the finished beer.

For these reasons KegLand has developed the worlds first dedicated RAPT enabled fermentation chamber that can cool down to -2C and heat up to 50C even in hot and cold weather.

The Google Play Android App can be downloaded via the link below.
https://play.google.com/store/apps/details?id=io.rapt

"This app is a web mobile wrapper that allows you to browse the RAPT portal/website so that the website renders into a mobile device screen increasing usability on your device.  It also gives you the added functionality of push notifications to your mobile device." 

From: Kegland

This RAPT wifi connected temperature controller box will enable you to monitor, track and control heating and cooling devices remotely through the internet. Set complex temperature profiles so the temperature will automatically change over time.

It connects with the RAPT web portal meaning that you can monitor, log and control the devices plugged into this temperature controller box remotely.

The colour screen clearly displays temperature, graphs of future and past temperature settings, and makes it much easier to perform profile temperature steps.

This plug and play temperature controller box has two clearly marked blue and red power sockets for heating and cooling so you can control a fridge or heating device at the same time to completely monitor and control the temperature. Each power outlet is rated to 10amp (2400 Watt max).

PID Included

This temp controller box comes with PID heating function often used for higher powered devices. This greatly reduces the chance of scorching and will deliver better temperature control with less fluctuation.

Temperature Range

The temperature range of this device will enable you to control devices from -20C and up to 120C.

Various Mounting Options

This innovative design enables you to panel mount this controller, mount to a hanging point or hook, mount on top of a fridge or brewery. Simply unscrew the mounting plate and switch the mounting to your preferred orientation.

RAPT Wifi Compatible

This product will connect with the https://app.rapt.io/ portal.  This portal will enable you to monitor, control and log past temperature and also show a future projection of temperature profiles that you might have running.

The Google Play Android App can be downloaded via the link below.

https://play.google.com/store/apps/details?id=io.rapt

The Apple App Store RAPT App can be downloaded via the link below.

https://apps.apple.com/th/app/rapt/id1573192994

"This app is a web mobile wrapper that allows you to browse the RAPT portal/website so that the website renders into a mobile device screen increasing usability on your device.  It also gives you the added functionality of push notifications to your mobile device." 

From: Kegland

In Line Regulator with 8mm push fit connections.

This unit has no gauge. Looking for the Duotight Inline Regulator with Gauge?

This inline regulator is suitable for gas or liquid. The design has two main features:

1. Push In 8mm
It comes with 8mm push fit connectors so you can push your beer, water, gas line directly into the unit.  No need for hose clamps, just push your EVABarrier line directly into the connector and it's securely joined.

2. Handy Tee Bar Adjustment
These have been designed with a highly visible yellow tee bar adjustment knob.  Significantly easier than the previous designs that required a phillips head screw driver to adjust the pressure.

Constructed with Non-Corrosive Acetyl, Nitrile & Stainless Components. The Regulator body has two wall mounting points.

These regulators work great for reducing your mains pressure from 0-159psi. The maximum inlet pressure is 150psi.

From: Kegland

The Mangrove Jack's CO2 Regulator is a quality regulator that provides reliable gas control. 

Can be attached to any co2 cylinder with type 30 / W21.8 thread.

KegLand Mini 360 Core Actuator Regulator - Sodastream & 16g & 74g Bulb Compatible

The All-New Mini 360 Core Actuator Regulator is the most versatile mini regulator on the market. It is an extremely versatile mini regulator that can be used with either a Sodastream Canister, or the smaller disposable CO2 16g bulbs.

Unlike other regulator designs this new design requires no sodastream adaptor and you do not have the issues of trying to screw the bulb or sodastream cylinder into the regulator while gas leaks everywhere. This robust, convenient and superior design is just what you need for any portable keg system.

Please note this is not compatible with the 2kg, 3.5kg or 5.0kg CO2 Cylinders.

Features:

• Core Puncturing / Actuator - Zero gas lost to screwing in bulbs or Sodastream style cylinders.
• Interchangeable ball lock disconnect orientations (e.g. 45° Premium Ball lock to 90° Stainless Disconnects)
• 6.5mm duotight compatible hose barb (6.5mm x 8mm duotight) can also suit hose and stepless clamps (e.g. 4mm ID, 5mm ID or 6mm ID hose)
• Heavily Protected Mini Guage Dial. (Also interchangeable to different ranges)
• Common Pressure relief valve compatible. (65psi Green PRV as standard, compatible with 35psi Red and 100psi Grey)

Includes:
1 x Mini 360 Core Actuator Regulator
1 x 360° 6.5mm duotight compatible hose barb
1 x 360° FFL Fitting for MFL Disconnects
1 x Port end cap
1 x 65psi Green PRV
1 x Sodastream to 16g thread bushing

Upgrade to digital:
Upgrade to a more accurate digital gauge with this gauge.  This mini gauge is easier to read and has a backlight so you can also read the pressure easily in the dark.

WARNING:
Do not over tighten onto your cylinder. It is recommended that you use a spanner to hold the neck of your Sodastream cylinder while attaching and detaching the Mini 360 Core Actuator Regulator.

From: Kegland

A seal kit for the Mini 360 Core Actuator Regulator. Contains the o-rings for the piston, the red inlet washer, MK4 seat assembly o-ring, 2 x barbMFL outlet o-rings and x thumb screw o-rings.

For instructions on replacing the seals and/or general maintenance please refer to the product manual here.

From: Kegland

The MK4 regulator provides reliable gas control. It has a large body for high flow rates and comes with a precision diaphragm for accurate adjustment, and also has a large adjustment knob for easy adjustment.

The regulator has also been designed so that the whole seat and seat cap assembly are manufactured as a fully encapsulated part. This adds to the reliability and in the case that the regulator is eventually opened up for servicing it reduces the chance of this assembly becoming contaminated by the service agent. This further improves reliability.

New and improved features in the MK4 version:

• Stronger Steel Gauges made from thicker steel
• Triple scale gauges in kPa, Bar and PSI
• New Colour Coded PRV valves allowing different levels of pressure safety. Also being colour coded it's easy to identify which PRV is fitted.
• New M6 Mounting Holes for easy Mounting
• 0-50 PSI recommended working pressure (higher pressure gauges and PRV can be fitted to make this model go up to 100 PSI)
• Comes with Duotight 8mm - MFL Connector (we recommend using thread tape to ensure a complete seal)

NOTE: This regulator is sold with the Green (65psi) pressure relief valve. Lower (35psi) and higher (100psi ) pressure relief valves are available (sold separately).

Apart from CO2, it is also suitable for Oxygen, Argon, Helium, and Nitrogen by changing the cylinder connection.

Output Pressure Gauge: 0-100 PSI
Tank Pressure Gauge: 0-3000 PSI
Outlet: MFL with Barbed Swivel Nut
Effective Working Pressure: 0-50 PSI
From: Kegland

The Type 50 for Nitrogen - MK4 Dual Gauge gas regulator is the only regulator you'll ever need to buy for a deluxe nitrogen stout/cocktail setup. With a large body and precision diaphragm, this regulator provides high flow rates and very accurate adjustments in both PSI and KPA.

The most common problem with other regulators sold on the market was that contamination would occur through the seat and cap assembly within the regulator. This has now been solved with a second sintered filter on the underside of the seat assembly, within the regulator, to block contaminants.

New and Improved Features:
- Stronger Steel Gauges made from thicker steel
- Triple scale gauges in kPa, Bar and PSI
- New Colour Coded PRV valves.
- New M6 Mounting Holes for easy Mounting

From: Kegland

Type 30 - MK5 CO2 Regulator - Tool-Free - Dual Gauge (4.5bar PRV & 65psi Gauge)

The MK5 Dual Gauge Regulator by KegLand now comes in a tool-free design with a heap of new features.

Latest Features

1. One handed tightening to the Cylinder. No spanner / wrench is required to attach the Regulator to your CO2 Cylinder. You can easily attach it with the nut-hand-wheel with one hand. This is due to a new spigot seal design that easily compresses without risk of damaging the seal or leaking. 

2. Self servicing maintenance without the need for a vice or specialised equipment. Now with the regulators internals being shrunk down and accessible from the back plate. You can now easily undo the area with the regulator knob that has an M8 Hex / Allen key head and clean out your regulator if you have a contaminant in there. 

3. Output with Check Valve, Ball Valve & Integrated 8mm duotight push in.

4.  Triple scale Class 2.5 Gauges in kPa, Bar and PSI  (+-2.5% Accuracy).

5.  Brand new seat cap assembly design. The new seat cap is made of ultra high molecular polyethylene. That basically means from hardcore use and abuse that us homebrewers give regulators like force carbonating. The seat cap that is bouncing up and down is less likely to scratch and create brass finings that could otherwise cause pressure creep down the line from an internal contaminant going upstream.

6. Stronger Steel Gauges made from thicker steel.

7. Colour Coded PRV valves.  This unit comes with a 65psi Green PRV. It does not come with a Red 35psi or Grey 100psi PRV

8. M6 Mounting Holes for easy Mounting. Please note, you will need to remove the nut-wheel as it will foul when mounting flat.

From: Kegland

A Type 10 fitting with 1/4" thread nut and stem for the MK4 Regulator.

This nut and stem suits Oxygen, Argon, and Helium tanks. The MK4 Regulators comes standard with a Type 30 thread which is suitable only for CO2 cylinders. Remove the existing Type 30 Nut and Stem and replace with the Type 10 to fit to Oxygen, Argon or Helium cylinders. We recommend using a ratchet gun or socket set to do this.

Note: Regulator not included.

A nylon regulator washer to fit the range of MK regulators (MKI, MKII, MKIII & MK4). Plumbers tape not required. Simply screw your regulator in tightly, the washer will make a complete seal. 

From: Kegland

Replacement camlock seals.

Material: Silicone

Supplier: Kegland

A replacement o-ring for the 30L and 60L barrel fermenter lid.

A replacement seal for Kegland D-Type keg spears. 

From: Kegland

Replacement Silicone Seal for 65L BrewZilla Boiler Extension (24L).

You'll find the Brewzilla Boiler Extension Kit here.

From: Kegland

If you want to say “New Zealand Hops” in your beer than this variety says it all. The pure weight of the oil character experienced during selection carries right through to the glass. A punchy addition to the new world styles of Pales Ale and  New Zealand Pilsners.

AROMA PROFILE:  GRAPEFRUIT, PASSIONFRUIT, TROPICAL

Typical Analysis

AA: 15.60%

BA: 14.40%

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

Riwaka Cryo

Batch: 25-115

Alpha: 12.50%

Beta: 11.00%

If you want to say “New Zealand Hops” in your beer than this variety says it all. The pure weight of the oil character experienced during selection carries right through to the glass. A punchy addition to the new world styles of Pales Ale and  New Zealand Pilsners.

AROMA PROFILE:  GRAPEFRUIT, PASSIONFRUIT, TROPICAL

Riwaka Cryo Info Sheet

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

Riwaka™ 2025 Harvest

Batch: 25.287

Alpha: 5.70%

Beta: 4.30%

A unique aroma hop with a powerfully fuelled tropical passion fruit character.

Breeding

Riwaka Brand 85.6-23 is a triploid aroma type bred during the development of New Zealand Hops with a difference programme through crossing "Old Line" Saazer with specially developed New Zealand breeding selections. It was first released by New Zealand's Plant & Food Hop Research Centre in 1997.

Selection

Riwaka™ is a real standout during selection especially when “rubbing up” for aroma scores its powerful grapefruit “citrussy” characters are literally breathtaking. This variety is  seen to have higher than average oil, almost double that of its Saazer parent.

Brewing

If you want to say “New Zealand Hops” in your beer than this variety says it all. The pure weight of the oil character experienced during selection carries right through to the glass. A punchy addition to the new world styles of Pales Ale and  New Zealand Pilseners.

Applications

A bold fruity hop variety suitable for big styles such as IPAs and Imperial Pilsners.

Sabro™ is an aroma hop that is notable for its complexity of fruity and citrus flavours. Sabro's­ pedigree is the result of a unique cross pollination of a female neomexicanus hop. With a robust brewing performance, Sabro™ proves to be a strongly expressive hop that translates its flavour incredibly well into beer.

AROMA PROFILE:  CITRUS, COCONUT, HERBAL, STONE FRUIT, TROPICAL FRUIT

The SafAle™ BE-134 is a Saccharomyces cerevisiae var. diastaticus and is characterised by a particularly high attenuation. This typical yeast strain is recommended for Belgian Saison-style beers. It gives fruity aromas with a slight spicy character (POF+) such as clove notes. This strain will produce highly refreshing and drinkable beers.

FERMENTATION: ideally 18-28°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.

Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation.

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.

German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers.

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.

Fruity driven strain, gives a high mouthfeel and body to the beer. Ideal for Belgian Ales (Blond, Dubbel, Tripel, Quadrupel Styles) and strong English ales (ex. Imperial Stouts). It is also ideal for New England IPA’s. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

Refer to the technical data sheet for more information.

Specialty brewer’s yeast selected for its strong fermentation character, intense fruity and phenolic flavours – especially banana, clove and peppery notes. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491

Dosage / Temperature

50 to 80 g/hl at ideally 18-26°C (64.4-78.8°F).

Use

Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:

① Direct pitching:

Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.

② With prior rehydration:

Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

Refer to the technical data sheet for more information.

SafAle US-05 is an American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. It forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

FERMENTATION: ideally 18-26°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.

The SafAleTM WB-06 is a Saccharomyces cerevisiae var. diastaticus and is characterised by a particularly high attenuation.

This typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol flavour notes (POF+) such as clove notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.

FERMENTATION: ideally 18-24°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.

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