DOSAGE/TEMPERATURE
50 to 80 g/hl at ideally 15-20°C (59-68°F).
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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
Mini duotight Regulator - 6.35mm (1/4'') Suits 16g and 74g Bulbs
Perfect introductory regulator for mini keg / oxebar keg set ups. This compact unit can take 16g and 74g CO2 bulbs. Travellers have never been so easy!
This regulator features a 6.35mm Duotight compatible barb, meaning you can connect just about anything within a matter of seconds. The most common easy attachment to your ball lock kegs would be adding 1 x Duotight 6.35mm (1/4") x Ball Lock Disconnect - (Grey + Red Gas).
If however you want to be a bit more protective with your beer not shooting back into the regulator you could minimise the damage by using a 6.35mm check-valve and some hosing to your ball lock disconnect.
Suitable Gas Cartridges are:
16g Cartridge / Bulbs
74g Big Bulb CO2 Cartridge 5/8-18UNF Thread
Please note, once you get liquid shoot back through it, it's no longer functional. Be extremely careful with overfilling your kegs or tipping them over when the gas has run out.
This regulator is capped at dispensing 30psi to ensure you do not accidentally over carbonate or exceed your kegs pressure rating. The gauge, however, shows up to 60psi just in case by heat ingress / expansion that it does not break the gauge.
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 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
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.
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.
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
- 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
SHELF LIFE: 4 years from production date.
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
SHELF LIFE: 4 years from production date.
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.
The ideal Lager yeast to enhance hop thiol release
SafLager™ SH-45 is a carefully selected lager yeast, ideal for expressing some of the aromatic compounds coming from the raw materials in beer, more specifically the hops. This strain possesses the capability to release and esterify thiols. As a result, beers crafted with SafLagerTM SH-45 may present enhanced levels of fruitiness and intensified citrus and tropical notes.
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.
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.
