Use in conjunction with the Grainfather Connect Control Box thermometer, for accurate control of your wort transfer temperature through the Grainfather Counter Flow Chiller. Avoid long lag time and off flavours by using the Grainfather Wortometer. Adjust your wort and water flow rates from the Grainfather Counter Flow Chiller by dialling in the exact wort temperature your specific yeast requires.  Requires a 8 mm inner diameter silicon hose. 

Click here to download the Wortometer Instructions.

A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range.

Suitable for all styles of mead.

Attenuation: Very High

Flocculation: High

Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 15-30 degrees C (59-86 degrees F).

Storage Recommendations: Store in the fridge.

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

Control your fermentation temperature accurately, every time!

Temperature control is one of the most crucial elements for producing a good quality beer. It needs to be regulated and stable throughout the whole fermentation process to ensure the yeast doesn't get stressed and ferments correctly to get the right flavour profile. 
With the ability to individually power and control the temperature of up to four Grainfather Conical Fermenters, each with their own fermenting schedules, the Grainfather Glycol Chiller is the perfect addition to ensure superior fermenting results.

Design:
With a sleek and compact design, that still accommodates our full array of features, the Glycol Chiller maintains the Grainfather’s principle of providing quality home brewing equipment, that deliver’s craft brewery like results, with a small footprint. 
With the addition of the Glycol Chiller, your system is operating at the ultimate level and you are even able to cold crash and lager down to 4-6ºC (39-43°F). The Glycol Chiller connects to a hidden cooling sleeve, located in between the two stainless steel walls of the Conical Fermenter. Your desired temperature is dialed into the digital temperature controller on the Conical Fermenter, the liquid then travels through this sleeve, cooling the stainless steel which in turn cools the beer in the fermenter. The cooling sleeve never comes into contact with the beer, is completely concealed and does not need cleaning or sanitising - a true innovation for a fermenter on this scale.

Features:

• Allows you to cold crash 23 L (6 US Gal) of wort to as low as 4-6ºC (39-43°F). Minimum temperature will vary based on external factors such as ambient room temperature, the number of fermenters connected and other environmental conditions.
• Cools and powers up to 4 Conical Fermenters at different temperatures and fermenting schedules.
• Includes propylene glycol to get you efficient cooling for your fermenter right away.

Note: The instructions for the Glycol Chiller will be attached to the outside of the shipping box. It is important that you retain these, do not throw them away and read them carefully before use to ensure no damage occurs to the unit. If these for any reason are not included with your purchase, we highly recommend you download a new copy via the instructions tab on this page and read them carefully.

Warranty:

There is 36 month warranty for Glycol Chillers. 

Includes:

• Glycol Chiller
• Wall outlet power cord with plug
• 2 x cooling connection couplers
• 2 x 2 m (6.5 ft) insulated hoses
• 1 x Glycol Funnel
• 1 x silicon tube for priming pump
• 1 x 3 L (3 US qt) propylene glycol

NOTE: When you receive your unit, you will need to fill it up with a propylene glycol mixture. Refer to the instructions provided with the Glycol Chiller for mixing, filling and pump priming information.

Specs:

• LED display
• 6 L (1.5 US Gal) glycol tank
• 300 W
• 220 – 240 V, 50Hz
• 390W x 450D x 656H (mm)
• Weight: 28.3 kg (62 lbs)

IMPORTANT PLEASE READ: Make sure the chiller has been standing upright for 24 hours before turning it ON. Before using the Glycol Chiller, you must prime the pump by carefully following the instructions

This item is not eligible for free shipping.

A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.

Suitable for brewing all types of cider.

Storage Recommendations: Store in the fridge.

Standard S shape airlock for sealing your fermenter.

Please note that your fermenter will need an airlock grommet or top hat grommet (sold separately) to attach the airlock to most fermenters.

May not include red cap, depending on supplier.

An odourless liquid with a slightly sweet taste that contributes smoothness and mouthfeel. An adjunct tailored to allow you to build your own whiskey or gin taste experience when combined with flavourings from the Profile Range.

Sodium Metasilicate, often called Brewers' Detergent, is a powdered alkaline cleaner that helps remove dirt, mould, hop oils off your brewing gear and labels off glass bottles. It is often a component of many branded brewery cleaners.

Use at a rate of around 10g per litre of water.

Sodium percarbonate is a very good general purpose cleaner and mild sanitiser. When mixed with warm water it forms hydrogen peroxide, which has an oxygen bleaching effect removing stains and organic matter such as yeast residue and sanitising exposed surfaces.

Over time, sodium percarbonate breaks down into oxygen and water, so there is no need to rinse the product. In order to effectively sanitise, surfaces must be free from all organic material.

Use at a rate of 5g per litre. Ensure coverage over all surfaces that require sanitising. For best results allow wet surfaces to stand for at least 10 minutes.

This heat insulation jacket is designed to be used with the Grainfather to keep heat contained in the boiler and maintain a constant temperature during your brew during cooler times of the year. 

• Material - SBR Foam (11mm thickness).
• Designed for the Grainfather for heat insulation, especially in colder temperature areas.
• Easy to wipe clean, polyurethane outer layer, and machine washable.

Copper is required as a catalyst to remove sulphur odours during distillation. These are essential for high alcohol washes, typically over 16% ABV.

Fill your T500 column with saddles, shaking into place as you fill.

These small ceramic chips aid the start of the boil process and help prevent surging to ensure a smooth boil. Add the Ceramic Boil Enhancers to the wash in the boiler prior to starting the boil.

Ideal for adjusting the water flow for stills. An adapter is included so the unit should work on a 22mm and 24mm threaded faucet. This unit is a needle valve design which allows accurate adjustment of the water flow.

A low Sweet thickener for liqueurs and spirits.

Use approximately 50ml per 750ml of spirits to improve smoothness.

Ingredients: Glucose syrup (from corn)

Contain sulphites

Smooth with hints of vanilla and a sweet caramel finish. Ideal for adding to a neutral spirit or vodka to create a premium top shelf taste experience.

Used for accurately measuring very small quantities of liquid. Place pipette in the desired liquid, pinch the pipette's bubble end to create suction & and control the amount of liquid extracted. Wash & sterilise pipette before and after use.  

A 5 L plastic jug with mL and fl oz markings.

Shopping for someone else but not sure what to give them? Give them the gift of choice with an All Things Fermented gift card.

Gift cards are delivered by email only and contain instructions to redeem them at checkout. Our gift cards have no additional processing fees and no expiry date.

Gift cards can not be used to purchase ATF T-Shirts.

A 1/2 inch (12.7mm) Male Hosetail.

• BSP Threaded End
• Working Pressure: 150lbs (psi) / 10bar
• Working Temperature: 250°C at 10bar
• 316 Stainless Steel

Potassium metabisulphite is used to introduce sulphur dioxide into wine. Small quantities of sulphur dioxide are used to control wine microbes, and sulphur dioxide also reduces wine oxidation. When sulphite is added to wine, it produces about half its weight in SO2 (about one gram of sulphur dioxide is produced when two grams of sulphite are added to the wine).

Here is a link to an excellent article on the use of metabisulphate.

Lactic Acid is primarily used in brewing to reduce the pH of brewing water to ensure the optimum pH for enzyme activity during the mash.

It may also be used to reduce the pH of sparge water to reduce the risk of tannin extraction. 

In Germany, some breweries will maintain lactic fermentations and use the resulting liquid to make pH adjustments during the brewing process without breaking Reinheitsgebot. 

Click here to read the Bru'n Water Water Knowledge page, which contains everything you need to know about brewing water.

Magnesium Sulphate (MgSO₄), commonly known as Epsom Salts, is typically the secondary ion in hardness in water.

Magnesium, like calcium, will help to reduce mash pH, however it is not as effective in lowering pH as calcium.

It accentuates flavour with a sour bitterness, when present in low concentrations and can be used very effectively in pale ales and IPA's.

Magnesium is also an important yeast nutrient aiding in flocculation, however sufficient magnesium should be supplied by the malt during the mash. As such it should only be added to brewing water for its flavour effects.

Before adding salts to your brewing water you should obtain a water analysis report to enable you to calculate the amount of salts in your brewing water after making any additions. Refer to the Brewing Resources page for some links to water chemistry calculators.

Click here to read the Bru'n Water Water Knowledge page, which contains everything you need to know about brewing water.

Calcium Sulphate (In brewing calcium sulphate (gypsum) may be added to brewing water to increase calcium levels. Proper calcium levels in brewing water can:

• reduce mash pH
• preserve mash enzymes
• increase extract yield
• improve yeast growth and flocculation
• accelerate oxalate removal
• reduce colour.

Annatto is a natural colourant used to give cheese a yellow or orange colour. 

Directions: Dosage depends on the desired colour intensity. As a guide, use between 0.1 and 0.5 ml per litre of warmed milk. Store in a cool place, out of direct sunlight. 

Ingredients: Water, colour (annatto extracts), potassium hydroxide. 

Calcium chloride is a crystalline salt with the chemical formula CaCl₂. It is solid at room temperature and highly soluble in water. It is one of the primary components in the measurement of permanent water hardness.

In brewing calcium chloride may be added to brewing water to increase calcium levels. Proper calcium levels in brewing water can:

• reduce mash pH
• preserve mash enzymes
• increase extract yield
• improve yeast growth and flocculation
• accelerate oxalate removal
• reduce colour.

Chloride is believed to promote a palate fullness, sweetness, or mellowness within the flavour profile of beer.

Before adding salts to your brewing water you should obtain a water analysis report to enable you to calculate the amount of salts in your brewing water after making any additions. Refer to the Brewing Resources page for some links to water chemistry calculators.

Click here to read the Bru'n Water Water Knowledge page, which contains everything you need to know about brewing water.

Calcium carbonate (CaCO₃) is a common substance found in rocks as the minerals calcite and aragonite (most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite) and is the main component of pearls and egg shells. 

In brewing calcium carbonate may be used during the mash to increase the mash pH (reduce acidity), however it may not increase mash pH as much as desired. Click here to read a detailed analysis of calcium carbonate in brewing written by A.J. deLange.

In wine making calcium carbonate may be used to reduce acidity levels in must. It should only be used before fermentation and will reduce tartaric acid levels before malic or citric acids. It does not require cold stabilisation to precipitate out like potassium carbonate, but it will take longer and may affect flavour.

A white wine strain for making both dry and sweet wines, and also rosé wines. This moderate fermenting yeast is also perfectly suited to making country style wines from fruits and flowers, as these flavours and aromas are naturally enhanced. This strain promotes body, and confers rich and full, fruit and floral aromatics.

Suitable for Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Dessert wines and more.

Alcohol Tolerance: 14% ABV

Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 16 - 24°C.

Storage Recommendations: Store in a cool, dry place.

A white wine strain which enhances volume and intensity for full varietal flavour expression. This moderate fermenting yeast also promotes good body and structure, whilst still preserving and respecting the natural flavour and aroma characteristics of the grape.

Suitable for Chardonnay, Semillon, Muscat, Pinot Gris and more.

Alcohol Tolerance: 14%

Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 14 - 28°C.

Storage Recommendations: Store in a cool dry place.

A strain suitable for red wines which enhances body and mouthfeel, develops complex fruit flavours/aromas, and promotes structure and longevity. This moderate fermenting yeast is ideal for both new and old world styles, producing complex and interesting fruit-driven red wines.

Suitable for Merlot, Malbec, Nebbiolo, Fruit wines and more.

Alcohol Tolerance: 15% ABV

Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 18 - 28°C.

Storage Recommendations: Store in a cool, dry place.

A highly aromatic strain suitable for white & rosé  wines, this moderate fermenting yeast confers fragrant aromatics esters to the wine which enhance varietal expression and aroma. This positive aromatic impact can be used to complete the natural aromatic qualities of the grape, or to enhance where the grape itself is lacking.

Suitable for Riesling, Gewurztraminer and more.

Alcohol Tolerance: 14% ABV

Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 16 - 24°C.

Storage Recommendations: Store in a cool, dry place.