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A crimping tool for use with step-less clamps. Made from hardened steel with an anti-slip rubberised grip.
An excellent and economical way to be able to dispense beer from a keg when it isn't connected to your main kegging system.
This simple to use plastic beer tap has a 6mm barb which will ideally suit 5mm ID beer line
A unique lager strain that has the ability to ferment at ale temperatures without the associated off flavours. Extended lagering periods are also not required.
A great fit for - Light American Lager, Premium American Lager, Smoked Beer, Standard American Lager, Classic American Lager, Dark American Lager, Cream Ale, Altbier, California Common, Baltic Porter.
A good fit for - Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, Vienna Lager, Oktoberfest, Munich Dunkel, Scxharzbier, Maibock, Bock, Doppelbock, Rauchbier, American Wheat or Rye Beer.
Attenuation: High
Flocculation: High
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-20 degrees C (64-68 degrees F).
Storage Recommendations: Store in the fridge.
Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles.
A great fit for - Trappist Style, Belgian Specialty, Belgian Dubbel, Belgian Tripel, Belgian Golden Strong Ale, Belgian Dark Strong Ale.
A good fit for - Belgian Pale Ale, Abbey Ale, Grand Cru, Belgian Blonde Ale, Christmas Beers, Specialty Beers, Spiced Beers.
Attenuation: Very High
Flocculation: Medium
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F).
Storage Recommendations: Store in the fridge.
A traditional top-fermenting yeast that has a good balance between fruity esters and warming spice phenolics. The yeast will leave some sweetness and will drop bright if left long enough.
A great fir for - Witbier, Grand Cru.
A good fit for - Christmas Beers, Specialty Beers, Spiced Beers.
Attenuation: High
Flocculation: Low
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-25 degrees C (64-77 degrees F).
Storage Recommendations: Store in the fridge.
A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavours.
A great fit for - Scottish Heavy 70/-, Scottish Export 60/-, American Amber Ale, American Brown Ale, Mild, Brown Ale, Sweet Stout, Scottish 60/-.
A good fit for - Golden Ale, English Pale Ale, Ordinary Bitter, Best Bitter, ESB, Scotch Strong Ale, American Pale Ale, Oatmeal Stout, Old Ale, Irish Red Ale, Brown Porter.
Attenuation: High
Flocculation: High
Usage Directions: Sprinkle contents directly on up to 23 L of wort. For best results, ferment at 18-22 degrees C.
Storage Recommendations: Store in the fridge.
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.
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.
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.
Sodium Metabisulphite is a sulphur based compound that is used primarily to sterilise wine and cider making to kill bacteria and to inhibit the growth of most wild yeast.
It can also be used to eliminate both free chlorine and the more stable form, chloramine, from water.
One gram of metabisulphite will impart approximately 60 parts-per-million of sulphur dioxide (SO2) to each litre of wine.
As a guide, to sanitise wine must add 0.2 g of metabisulphite per litre of juice. Pre-dissolve it in a small quantity of water before adding to the must. Allow the must to ventilate in an open container for 24 hours before adding yeast.
Here is a link to an excellent article on the use of metabisulphate.
StellarSan Sanitiser 500mL - 100% Food Grade non-rinse sanitiser that can be diluted to 333L with the dual chamber mixing bottle compartment. Simply twist off the small measuring compartments lid, squeeze the bottle and it will start to fill that chamber only.
Even when you're finished sanitising your products in a bucket for example, you can still re-use the sanitiser over and over again. Making it a no brainer for your brewing sanitising needs and the cost to you is greatly reduced.
The new and improved phosphoric acid blend provides a unique microorganism killing system, unaffected by organic soils and delivering a high foaming formulation with optimum coverage and penetration. It is perfect for sanitising your brewing equipment and surface areas. Not suitable for use on wood, unglazed porcelain or other porous materials. It is also not suitable for use on soft metal such as aluminium, copper or brass.
Please note that foam is okay! Pour your wort directly onto the foam as this is a foaming non-rinse formulation. The formula can be metabolised by the yeast and will act as a nutrient assisting yeast growth. Follow this procedure and it will not impart any off-odours or flavours.
Unlike other harsh chemical sanitisers, StellarSan is non-staining, and stable over a wide range of temperatures.
Phosphoric acid, which is in this formulation, also helps keep your stainless in good condition and will improve the stainless properties.
Use at a dilution rate of 1.5ml per litre.
Gas (grey or white) connector with barb for ball lock corny kegs.
This is a premium plastic ball lock connector designed with the highest tolerances and quality control standards. These can be easily distinguished by the two toned cap on top of the disconnect.
This is a premium plastic ball lock connector designed with the highest tolerances and quality control standards. These can be easily distinguished by the two toned cap on top of the disconnect.
Gas (grey or white) connector with MFL thread for ball lock corny kegs.
This is a premium plastic ball lock connector designed with the highest tolerances and quality control standards. These can be easily distinguished by the two toned cap on top of the disconnect.
Beer (black) connector with MFL thread for ball lock corny kegs.
This is a premium plastic ball lock connector designed with the highest tolerances and quality control standards. These can be easily distinguished by the two toned cap on top of the disconnect.
Star San is a no rinse sanitiser made from a blend of phosphoric acid and dodecylbenzenesulfonic acid. This synergistic blend provides a unique killing system that is unaffected by excessive organic soils.
Star San is also a self-foaming sanitiser. It can be applied through a foamer to produce self-adhering sanitising foam for external sanitation. Star San is also an excellent sanitiser for hand application. Sanitising with Star San on a daily basis will leave equipment in an acid condition that will eliminate water spotting. It is not recommended to use Star San on soft metals because of the acid nature of this product.
BENEFITS
- Broad Spectrum Bactericide and Fungicide
- Not Affected by Organic Materials
- No Rinse Requirement When Used at 300 ppm
- Accepted by U.S.D.A. as a General Sanitiser in all Departments
GENERAL USE DIRECTIONS
All surfaces should be cleaned and rinsed before sanitising with Star San.
Directions: At a dilution rate of 1 ounce (29.57ml) to 5 gallons (18.93L) of water, Star San will provide 300 ppm of dodecylbenzenesulfonic acid. After 1 to 2 minutes contact time, drain sanitising solution from equipment thoroughly. Do not rinse. If using Star San in CIP, proper water balance must be maintained or your pump may cavitate. If used at a rate of more than 300 ppm, a potable rinse is required.
PBW is an alkaline, non-caustic, environmentally and user friendly cleaner. This is the powder product - we also have the liquid and tablet form.
PBW is a buffered alkaline detergent that has been proven to be more than an effective substitute for caustic soda cleaners. Because of its unique formulation of buffers and mild alkalis, it is safe on skin as well as soft metals such as stainless steel, aluminium, and on plastics. PBW uses active oxygen to penetrate carbon or protein soils and is not effected by hard water.
PBW has been formulated as a clean in place (CIP) cleaner and is very effective in removing protein soils found on brew kettles, fermenters, conditioning tanks, filters and all packaging areas. The concentrations to remove these soils are typically in the 1% range. However, due to soil and water conditions this concentration will vary. To help in hard water areas PBW has been formulated with enough chelators to tolerate hard water over 17 grains (approx. 291mg calcium carbonate per litre).
PBW is an excellent choice as a soak cleaner because it does not require excessive heat as do most caustic based cleaners. This product has cleaned brass and copper filters, and industrial aluminium surfaces successfully.
Benefits
- Replaces Caustic Soda cleaners
- Effective at All Temperatures
- Free Rinsing
- Safe on Polycarbonate surfaces
- Safe to handle
- Generates 4 - 5% Oxygen
- Non-hazardous & Non-corrosive
- Excellent hard water tolerance
- Removes protein soil and staining, baked on carbon, and fatty acids
GENERAL USE DIRECTIONS
CIRCULATION CLEANING: Use 1 to 3 ounces per gallon depending on soil load. This converts to approximately 6.15gm to 22.50gm per litre. Heat to 130°F (54.5℃) to 180°F (82℃) for 30 minutes.
CARBON REMOVAL: Use 6 to 8 ounces per gallon of water. This converts to approximately 45gm to 60gm per litre. Heat to 140°F (60℃) for 4 hours or allow to soak cold overnight.
When using PBW in food processing areas the equipment that has been cleaned must be rinsed with potable water and sanitised prior to use.
This is quality beer/gas line for your kegging system.
The amount of beer line required to achieve a balanced system and avoid a glass full of foam depends on a number of different variables. Here is a link to a calculator that will help you determine the amount of line required to help you pour foam free beer.
Price is per metre - order as many metres as required
Dimensions/Options:
- 5.5mm internal / 8mm external
- 6mm internal / 10mm external
Note: product and colour may vary from photo shown.
This hose fitting is made of stainless steel and connects three lengths of hose in a branch tee. The barbed fittings create a tight seal on flexible and semi-rigid hose when used with a hose clamp such as a stepless clamp.
Bore sizes usually available:
- 6.35mm (1/4")
- 4.76mm (3/16")
A Barbed Swivel Nut, often used for MFL fittings.
Bore sizes usually available:
- 4.76mm (3/16")
- 6.35mm (1/4")
It can be used for both gas and liquid. You should also purchase a stainless Oetiker Clamp or Worm Clamp to secure the connected lines.
The Liquid Ball Lock Post for Keg Coupler is a liquid ball lock post with a female 5/8 inch connection. It allows you to connect ball lock disconnects to a keg coupler making it extremely easy to swap over from a corney keg to a commercial keg (you will need the correct coupler for the keg as well).
The Gas Ball Lock Post for Keg Coupler is a liquid ball lock post with a female 5/8 inch connection. It allows you to connect ball lock disconnects to a keg coupler making it extremely easy to swap over from a corney keg to a commercial keg (you will need the correct coupler for the keg as well).
Our standard bench capper provides an easy way to cap your beer bottles.
It is made from steel and with rubber grip pad so your bottles don't slip off the platform
This bottle capper can be used on different size bottles as the height of the bell can be adjusted, and it can be bolted to sturdy surface.
Features:
- Easy to use and adjust to required heights depending on bottle size
- Comes with a standard bell which has a built in magnet to hold the bottle cap
- Simply place bottle caps in the bell then place the bottle underneath and pull the handle down
The capper is shipped flat-packed and needs assembling before use.
From: Kegland
Thread seal tape (also known as PTFE tape or plumber's tape) is a polytetrafluoroethylene (PTFE) film tape commonly used in plumbing for sealing pipe threads.
Thread seal tape lubricates allowing for a deeper seating of the threads, and it helps prevent the threads from seizing when being unscrewed. The tape also works as a deformable filler and thread lubricant, helping to seal the joint without hardening or making it more difficult to tighten, and instead making it easier to tighten.
Typically the tape is wrapped around a pipe's thread three times before it is screwed into place.
This is a high quality stainless steel spoon with long handle approximately 53cm in length.
It is well suited to all stirring duties and can be used to take samples from the mash tun or boil kettle.
It is made of heavy-duty stainless steel so it will not warp due to heat, and is corrugated to help prevent it from bending.
A quality mash paddle is an essential piece of equipment for all-grain brewers.
This high quality stainless steel mash paddle is approximately 61cm long and will make stirring the mash and avoiding dough balls a much simpler task. Avoiding the formation of dough balls during the mash is important to ensure the full extract potential of the mash is achieved.
The paddle is also perfect for all other stirring duties and may even be used to knock down the hot break at the beginning of the boil.
Reusable mesh bags for straining your grain or hops. Good for using with the brew in a bag (BIAB) method and can be tied or fitted over your vessel. Available in large and small sizes. The large fine bag includes a drawstring. The small bag does not have a drawstring.
Large: approx. 700mm x 400mm (polyester)
Small: approx. 300mm x 300mm (nylon)
Note: product may differ slightly from photo shown.
A copper immersion chiller is a great piece of equipment for all-grain and extract brewers to cool the wort at the end of the boil. It is immersed into the boiling wort at least 10 minutes before the end of the boil (this will help to sanitise the chiller, although it should be clean before being used) and attached to a cold water source.
When ready to cool the wort, turn on the cold water and it will flow through the immersion chiller and cool the wort.
To increase the rate at which the wort cools you can stir the wort to create a whirlpool. This will cause more of the wort to come into contact with the chiller and cool the wort faster. Make sure to sanitise whatever you use to stir the wort.
You could also use a pump (such as the MKII 25w High Temp Magnetic Pump) to create a whirlpool immersion chiller; made popular by award winning American home brewer Jamil Zainasheff. Here is a link to Jamil's site, Mr Malty, with more details.
An immersion chiller can also be used to pre-chill the cooling water. Just submerge the immersion chiller in an ice bath to to pre-chill the water that ultimately flows into another immersion chiller in the wort. This can be particularly helpful during summer when the groundwater temperature increases.
This chiller comes complete with a garden hose fitting on one end to connect to your garden or kitchen tap, and clear vinyl tubing.
Specifications
Copper Diameter: 3/8"
Copper Length: 25 feet (around 7.5m)
Outside diameter of coil: approx. 250mm
From: Krome Dispense
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 polyester bag is perfect for small grain additions or for hopping beer. It is a tube of fabric that is approximately 15cm wide and 75cm long. Both ends are open for easy cleaning and can simply be tied closed while being used. Perfect for grain or hops (suitable for use up to 110 degrees C).
A brewing heater belt that fits around your fermenter to provide steady and constant warmth for your brew. The 30 watts will gently warm without creating a hot spot, and can be moved up or down the fermenter to increase or decrease the heat transfer to the brew.
To further control the temperature of your fermentation, combine with a RAPT Temperature Controller or similar to regulate the heater belt automatically.
Note: fermenter not included.
From: Kegland
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
Developed by Hop Breeding Company and released in 2012, Mosaic® HBC 369 cv. contains high alpha content and features a unique and complex aroma profile that translates favourably into a variety of beer styles. It is a daughter of Simcoe® YCR 14 cv. and a Nugget derived male. Mosaic® is named in honour of the artistic assortment of aromas and flavours it is capable of presenting.
It is used by Garage Project in their sought after and sometimes hard to find Party and Bullshit, where it blends beautifully with Simcoe.
Looking for Mosaic Cryo? Click here.
AROMA PROFILE: BLUEBERRY, TANGERINE, PAPAYA, ROSE BLOSSOM ,BUBBLE GUM
Developed by Hopunion LLC in 2010, Falconer’s Flight® hop pellets are an exclusive proprietary hop blend created to honour and support the legacy of Northwest brewing legend, Glen Hay Falconer. These hop pellets are an excellent complement to many IPA and Pale Ale-oriented hop varieties.
The blend offers a harmonious medley of distinct citrus, stone fruit, and tropical characteristics, grounded in a woody and herbal tone. Falconer’s Flight adds layers of depth and Pacific Northwest-style complexity to any beer, enriching its overall sensory experience. Specific aroma descriptors include distinct tropical, floral, lemon and grapefruit characteristics.
AROMA PROFILE: CITRUS, HERBAL, STONEFRUIT, LEMON, TROPICAL
Originally selected by Charles Zimmerman for Hopunion, Inc., Columbus is a descendant of Nugget. It is a high alpha variety and is primarily used for bittering purposes. Columbus is often referred to as CTZ, a trio of similar hops including Tomahawk® and Zeus.
Columbus features a punchy hoppiness with a deep engaging aroma and understated citrus character.
It can be used at the beginning of the boil for bittering and as a late addition and dry hop for flavour and aroma.
AROMA PROFILE: BLACK PEPPER, DANK, RED FRUIT
