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Waimea 2025 Harvest
Batch: 25-278
Alpha: 15.90%
Beta: 6.40%
A big alpha hop that carries an even bigger weight of oils with lots of pine and citrus characters
Breeding:
Released in 2012 by The New Zealand Institute for Plant & Food Research Limited, Waimea™ Brand HORT3953 is a triploid cultivar that traces its parentage back to ‘Californian Late Cluster’, ‘Saazer’ and ‘Fuggle’.
Selection:
Fresh tangelo citrus fruit, and pine needle are at first evident during selections, while an outstanding oils profile, high alpha, low cohumlone and excellent agronomic performance make Waimea™ an exciting new world hop.
Brewing:
Well suited to dual purpose applications throughout from early kettle additions right through to dry hopping. Quality bitterness and aroma abound with fruity citrus and pine characters from this hops big weight of oil. A big hop for big beers.
'A great finisher’
Applications:
A new world flavour hop selected for its genuine dual purpose capability in delivery of quality bitterness with unique fresh citrus aroma notes. Can be used across a wide array of styles in a variety of brewhouse and dry hopping applications.
Wakatu 2025 Harvest
Batch: 25-067
Alpha: 8.2%
Beta: 8.4%
A really fine dual purpose hop with a heady mix of floral and citrus characteristics
Breeding:
Released by New Zealand's Plant & Food Research in 1988 as New Zealand Hallertau Aroma this triploid has parentage of two thirds Mittlefruh and open pollination by a New Zealand derived male. Renamed Wakatu Brand 77-05 in 2011.
Selection:
During selections this variety displays an intensity of aromas which selectors describe as fresh citrus akin to freshly zested lime peel. These excellent aroma qualities carry right through from selection to the aroma and flavour profiles in the finished beer.
Brewing:
A multi-skilled hop that consistently delivers from kettle to consumer. A true dual-purpose variety with an enviable alpha: beta ratio and oils profile. This all-round brewery performer gives excellent flavour and aroma shelf stability both in small pack and keg.
"Just a great hop"
Applications:
A versatile hop across several brewery applications and beer styles. Is a real standout out when used in multiple, high addition rates in big ales or in gentle gifts to temper the sweetness of a full malt lager.
Warrior® hops have become the go-to bittering hop (Alpha Acid 15-18%) for many craft and commercial breweries across America.
It is a high alpha hop with a very mild aroma and contributes a balanced flavour, which is primarily used for its mild, clean bittering properties.
Its high myrcene oil content contributes to its piney and zesty character when used late.
AROMA PROFILE: CITRUS, GRASSY, HERBAL, STONE FRUIT, WOODY
A weldless kettle conversion kit - easily convert any kettle without welding. All you need is a 7/8″ holesaw, step drill, or hole punch and pliers.
Includes:
- stainless steel bulkhead
- stainless steel ball valve
- stainless steel hose barb
From: Krome Dispense
Elevate your lager game with the WHC Lab Einstein German Lager yeast, meticulously crafted based on the trusted Weihenstephan strain. This yeast strain embodies the essence of German brewing precision, offering you a tool to create lagers that truly stand out. Renowned for its clean and crisp profile, it ensures that your beer’s essence shines through with unrivaled clarity and purity.
Einstein is a master of subtlety, with low ester formation during fermentation, allowing the true character of your chosen malt and hops to take centre stage. Additionally, its medium sulfur production is well within the desirable range, ensuring that your lagers maintain a flawless balance of flavours. This versatile bottom-fermenting yeast strain excels in cold fermentation, making it the perfect choice for brewers looking to create authentic and refreshing lagers across a spectrum of styles.
Whether you’re crafting a traditional Pilsner, a robust Bock, or a crisp Helles, the WHC Lab Einstein yeast is your secret ingredient for consistency, quality, and unparalleled flavor. As you aim for excellence in your lager production, let Einstein guide you to brewing brilliance. Your choice of yeast can make all the difference, and Einstein is the path to lager perfection. Make your mark in the world of brewing with the scientific precision of Einstein.
Specifications
Yeast Strain: Saccharomyces pastorianus
Fermentation Temperature: 9°C to 16°C
ABV Tolerance: 12%
Nitrogen Demand: Low
Attenuation: 76-80%
Flocculation: Low
Pitch Rate: 1-1.5g per Litre
Usage: Sprinkle contents directly onto wort. Ferment at 9°C to 16°C. Oxygenation and/or rehydration may not be needed for generation zero but may be beneficial.
Once opened, re-seal to keep out air and water. For best results, store re-sealed packs in a refrigerator (0°C to 10°C) and use promptly. Please note expiry date on packs prior to opening.
When added to water or a water solution, this yeast releases CO₂, especially on substrates high in sugars or starch. Ensure adequate ventilation to keep levels below advised exposure limits.
Ingredients: Dried yeast (yeast, emulsifier [sorbitan monostearate]).
High Voltage Thermotolerant Yeast by WHC Lab is an electrifyingly clean yeast strain that’s set to revolutionise your home brewery’s efficiency.
This innovative yeast doesn’t just make great beer for almost any style (including lager), it’s also a sustainable choice that’s ahead of the curve. High Voltage thrives at much warmer temperatures than traditional brewing strains, and this has game-changing implications for your home brewery’s efficiency and environmental impact.
By operating at these elevated temperatures you can drastically improve your tank turnaround time due to increased fermentation kinetics, significantly reduce your energy consumption and get to a finished product more quickly.
High Voltage is remarkably clean, with little ester production. It allows the hops and malt in your beer to shine through without any unwanted interference. Whether you’re crafting a refreshing pseudo-lager, stout or IPA this is the perfect single strain solution for your brewery.
So, why wait for the future of brewing when you can embrace it today with High Voltage? Make the sustainable choice and create clean, sensational brews that stand out.
It’s time to turn up the voltage and electrify your brewing journey.
Key Features:
- Clean Fermentation Profile: Produces crisp, clean flavours that highlight the malt and hop characteristics essential for West Coast Pale Ales and IPAs.
- Temperature Tolerance: Performs exceptionally well at elevated temperatures, eliminating concerns about off-flavours often associated with warm fermentation.
- Fast Fermentation: Accelerates the brewing process, enabling faster turnaround times without compromising quality.
- Versatility for Pseudo Lagers: Mimics the clean, lager-like profile even at high fermentation temperatures, making it perfect for when traditional lagering conditions aren't feasible.
Specifications
Yeast Strain: Saccharomyces cerevisiae
Fermentation Temperature: 31°C to 35°C
ABV Tolerance: 17%
Nitrogen Demand: Very High
Attenuation: 76-80%
Flocculation: High
Pitch Rate: 0.3-1g per Litre
Usage: Sprinkle contents directly onto wort. Ferment at 31°C to 35°C. Oxygenation and/or rehydration may not be needed for generation zero but may be beneficial.
Once opened, re-seal to keep out air and water. For best results, store re-sealed packs in a refrigerator (0°C to 10°C) and use promptly. Please note expiry date on packs prior to opening.
When added to water or a water solution, this yeast releases CO₂, especially on substrates high in sugars or starch. Ensure adequate ventilation to keep levels below advised exposure limits.
Ingredients: Dried yeast (yeast, emulsifier [sorbitan monostearate]).
Popular for lower ABV styles and classic cask alike WHC Lab's Low Rider Mk2 is a low attenuating yeast, guaranteed to help your booze cruise in style. It is a yeast species that cannot ferment maltotriose, leaving the attenuation in the mid 60s – depending on the mash temperature and grain bill used. The use of this yeast is focused on table/session styles and non-alcoholic beers.
This updated strain produces a moderate amount of biotransformation and glycerol production helping the table beer have a fuller mouthfeel and complexity. This yeast strain showcases an extraordinary ability to accentuate tropical and citrus hop aromas, bringing a burst of juicy pineapple, mango, and citrus notes to the forefront of the beer.
Specifications
Yeast Strain: Saccharomyces cerevisiae
Fermentation Temperature: 18°C to 22°C
ABV Tolerance: 9%
Nitrogen Demand: Low
Attenuation: 63-68%
Flocculation: Medium
Pitch Rate: 0.5-1g per Litre
Usage: Sprinkle contents directly onto wort. Ferment at 18°C to 22°C. Oxygenation and/or rehydration may not be needed for generation zero but may be beneficial.
Once opened, re-seal to keep out air and water. For best results, store re-sealed packs in a refrigerator (0°C to 10°C) and use promptly. Please note expiry date on packs prior to opening.
When added to water or a water solution, this yeast releases CO₂, especially on substrates high in sugars or starch. Ensure adequate ventilation to keep levels below advised exposure limits.
Ingredients: Dried yeast (yeast, emulsifier [sorbitan monostearate]).
Mango Madness yeast is an innovative and cutting-edge strain selected to revolutionise the brewing process with its unique aromatic profile, thermotolerant properties, and ability to accelerate fermentation. By using Mango Madness yeast, you can achieve faster turnarounds without compromising on the quality and flavour profiles of your hop forward beers.
Mango Madness produces a guava and mango aroma and gives high levels of biotransformation, a diacetyl rest is not needed with this yeast strain. A dry hop can be performed at temperatures in the 15-25°C degree range and associated hop creep is lower then other IPA strains. Mango Madness yeast thrives in high-temperature environments, allowing for fermentation at elevated temperatures beyond the capabilities of traditional yeast strains. This thermotolerance not only enables brewers to shorten fermentation and conditioning times significantly but also reduces energy costs associated with cooling.
Specifications
Yeast Strain: Saccharomyces cerevisiae
Fermentation Temperature: 31°C to 37°C
ABV Tolerance: 17%
Nitrogen Demand: Very High
Attenuation: 76-80%
Flocculation: Low
Pitch Rate: 0.3-1g per Litre
Usage: Sprinkle contents directly onto wort. Ferment at 31°C to 37°C. Oxygenation and/or rehydration may not be needed for generation zero but may be beneficial.
Once opened, re-seal to keep out air and water. For best results, store re-sealed packs in a refrigerator (0°C to 10°C) and use promptly. Please note expiry date on packs prior to opening.
When added to water or a water solution, this yeast releases CO₂, especially on substrates high in sugars or starch. Ensure adequate ventilation to keep levels below advised exposure limits.
Ingredients: Dried yeast (yeast, emulsifier [sorbitan monostearate]).
A new yeast selected for its ability to craft juicy tropical brews with a vibrant pineapple character. This exciting and innovative strain offers key benefits, including high levels of biotransformation, haze stability, and fast fermentation. Ideal for crafting exotic IPAs, let this brew transport your taste buds to a tropical island.
Specifications
Yeast Strain: Saccharomyces cerevisiae
Fermentation Temperature: 22°C to 26°C
ABV Tolerance: 15%
Nitrogen Demand: High
Attenuation: 76-80%
Flocculation: Medium
Pitch Rate: 0.5-1.5g per Litre
Usage: Sprinkle contents directly onto wort. Ferment at 22°C to 26°C. Oxygenation and/or rehydration may not be needed for generation zero but may be beneficial.
Once opened, re-seal to keep out air and water. For best results, store re-sealed packs in a refrigerator (0°C to 10°C) and use promptly. Please note expiry date on packs prior to opening.
When added to water or a water solution, this yeast releases CO₂, especially on substrates high in sugars or starch. Ensure adequate ventilation to keep levels below advised exposure limits.
Ingredients: Dried yeast (yeast, emulsifier [sorbitan monostearate]).
Whirfloc is an extract of red seaweed specifically formulated as a fining agent which clarifies wort and improves wort sedimentation. This leads to a cleaner and more efficient fermentation.
This comes in quick dissolving, highly soluble tablet form, with 10 tablets in a pack. Add 1 tablet per 19-23 L batch about 15 minutes before the end of the boil.
The Wine Thief is the simplest way of getting a sample from your fermenter. The unique design allows you to insert a standard hydrometer directly into The Thief to take a gravity reading. Just touch the tip to the wall of the fermenter to empty The Thief.
Note: Does not fit 5L Demijohn.
Stainless steel adjustable Worm Clamp. These are great for gas or beer lines, or tubing on wort chillers.
Sizes:
- 3/16" (4.76mm) to 5/16" (7.94mm)
From: Krome Dispense
High quality full stainless steel (304) worm drive hose clamps. Great for clamping beer and gas line as well as any other tubing.
Features
- Slotted hex head screw
- Full stainless steel, including screw (W4)
Available sizes:
- 8mm - 12mm
- 10mm - 16mm
- 12mm - 20mm
- 16mm - 25mm
The Wort Whipper - Super Compact Adjustable Magnetic Stirrer Machine.
Now even more compact than ever! Measuring at just 28mm high and 120mm wide this little sucker can punch a huge amount of power through to your stir bar.
Recommended Power = Low (just enough to suspend the yeast, not a super vortex).
Dial up from off with the bar in the middle of your Erlenmeyer Flask until you just start to see a small vortex forming at the top, then dial a bit off that. You don't need a crazy amount of vortex to make a good starter. You just need to keep the yeast suspended.
If you're new to brewing you'll soon learn that healthy yeast makes better beer. The best place to start with making healthy yeast is to build up their numbers. Use an online calculator to find out how much yeast you need to build up to get the best possible beer fermented. Use either a 2000mL or a 5000mL Conical Erlenmeyer flask. You'll be able to make a varying range of yeast starters depending on your batch size.
Includes:
- Magnetic Stir Bar
- 1m 12v Plug Adaptor
Note: Erlenmeyer Flask in photo is not included.
From: Kegland
Yeast Vit is a specially formulated blend of organic salts, vitamins, amino acids and trace elements, along with an approved organic source of nitrogen, designed to ensure your wort is not nutrient deficient..
Nutrient deficiencies in wort can cause:
- A long lag phase.
-
High pH
- Sticking fermentations
- Poor flocculation
The benefits of ensuring your wort is not nutrient deficient are:
- Improved rate of yeast growth.
- Prevention of slow fermentations
The product can be mixed into the yeast slurry about 30 minutes before pitching into the wort, or alternatively mixed with a small volume of wort and added to the fermenter. It can also be added to the kettle at the end of the boil.
Rates of Use
Yeast Vit should be added at a rate of between 0.035g and 0.085g per litre of wort. A Suitable starting rate would be 0.05g per litre. This equates to 1.25g for 25 litres of wort making it extremely economical.
Composition
Vitamins B1, B2, B6, and B7, along with derivatives of panthothenic and nicotinic acids. The amino acid range includes valine, methionine, and aspartic acid, along with the derivatives inositol, asparagine and sodium glutamate. Trace elements include zinc, manganese, potassium, magnesium, iodine and boric acid.
Store between 10℃ and 15℃.
