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Replacement Silicone Gasket for 24L Boiler Extension (Suits BrewZilla / DigiBoil 65L)
$19.95
Unit price perReplacement Silicone Gasket for 24L Boiler Extension (Suits BrewZilla / DigiBoil 65L)
$19.95
Unit price perReplacement 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
Riwaka™ 2025 Harvest
Batch: 25.288
Alpha: 5.50%
Beta: 4.60%
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.
A rubber stopper (bung) with a diameter of approximately 50mm across the top, tapering to a diameter of approximately 41mm at the bottom. Fits the 23 Litre Plastic Carboy and 11.5 Litre Plastic Carboy.
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.
DOSAGE/TEMPERATURE
50 to 80 g/hl at ideally 15-20°C (59-68°F).
USAGE
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.
The right phenolic yeast for English & Belgian-style ales
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
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
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
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
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.
Instructions:
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:
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.
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
NOT INCLUDED but highly recommended for 8mm OD beer line: Duotight - 6.5mm x 8mm Reducer
Common tips for cutting your beer hose for optimum flow resistance:
EVABarrier Hose - 4mm ID x 8mm OD = Reccomended 1.5m to 2.1m
EVABarrier Hose - 5mm ID x 8mm OD = Reccomended 2.0m to 3.2m
From: Kegland
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:
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
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
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.
Looking for Simcoe Cryo? Click here.
AROMA PROFILE: PASSION FRUIT, BERRY, PINE, EARTH, CITRUS, BUBBLE GUM
The Smell Eliminator Kit completely eliminates ALL smells from the fermentation process for both beer and spirits.
Includes everything you need to attach to a standard fermenter with airlock (airlock not included).
Now you can ferment wherever is best to maintain your desired fermentation temperature without worrying about the smell.
The carbon cartridge for the Smell Eliminator Kit is made from a specially designed dense carbon block, which will last for approximately 5 brews or washes. Will not filter liquids.
Made from 304 stainless for hygiene and will last a lifetime.
Instructions: The Smell Eliminator Kit
A replacement carbon cartridge for the Smell Eliminator Kit. Made from a specially designed dense carbon block, it will last for 5 brews or washes. Will not filter liquids.
