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Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.
Tannin powder from chestnut origin. It adds flavour, character and astringency to wine. Use 5g per 100L and then taste before adding extra in increments of 5g
Wine Stabiliser (Potassium Sorbate) is used to stop secondary fermentation in wine. Add ½ a teaspoon per 5 litres to the wine, after treating with a campden tablet.
Vintner’s Harvest Pectinase 75g pack allows you to break down the fruit pectins during your fruit crush. This releases more juice and flavour into your wine, enhancing your yield.
Usage: Add 1 Tbls (4g) of Pectinase per 5kg of fruit (in 100ml warm water). Stir through the fruit pulp and leave to sit for 6 – 12 hours.
Treats up to 100L.
Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.
Citric Acid is used as a final rinse after sterilizing equipment to adjust the pH of the water used.
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavour. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavour and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, porters and Sweet Stouts.
Click here to download the technical data sheet.
Nottingham is an English style ale yeast selected for its high performance ability and versatility. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. Furthermore, this highly versatile yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum: in addition to these traditional styles, Nottingham gives the possibility of creating styles such as Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others.
Click here to download the technical data sheet.
Click here for the Lallemand Pitch Rate Calculator to calculate the amount of yeast you need.
LalBrew London™ is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavours and aromas of malt and hops shine through. LalBrew London™ was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. LalBrew London™ may also be used in the production of Ciders.
LalBrew London™ does not utilise the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according to desired result.
Click here to download the technical data sheet.
Click here for the Lallemand Pitch Rate Calculator to calculate the amount of yeast you need.
Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.
Click here to download the technical data sheet.
Click here for the Lallemand Pitch Rate Calculator to calculate the amount of yeast you need.
BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to deliver high quality ales. BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.
Traditional ales made with BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.
Click here to download the technical data sheet.
Click here for the Lallemand Pitch Rate Calculator to calculate the amount of yeast you need.
Abbaye is an Ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavours and aromas include tropical, spicy and banana. At lower temperatures Abbaye produces darker fruit aromas and flavours of raisin, date and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.
Click here to download the technical data sheet.
Click here for the Lallemand Pitch Rate Calculator to calculate the amount of yeast you need.
Dextrose brewing sugar, also referred to as corn sugar, is a naturally occurring form of glucose. Use dextrose instead of white sugar in either your fermentation or priming your beer when bottling. Dextrose is quicker to dissolve than white sugar and 100% fermentable.
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.
Increases the mouthfeel of your beer and improves it's head. This premium malt has been spray-dried into a fine soluble powder. Spray drying preserves all the flavour & does not darken the malt. Spraymalt is produced by atomizing malt into tiny droplets and then rapid drying. Use in place of sugar or dextrose.
Lightly malted blend of brewing sugars adding flavour to any regular beer kit. Speeds fermentation start. Improves mouthfeel and aids head formation and retention.
A high quality Stainless Steel Fermenter is the centrepiece of the exciting new Craft Series Microbrewery Kit.
It also contains a Golden Lager brewing pouch, including hops for dry hopping and Craft Series yeast to make the perfect craft brew.
This home microbrewery offers a significant step up from traditional homebrew starter kits that are based on plastic fermenters. This plus the superior ingredients included in the kit, makes it the best homebrew kit on the market. Perfect for those new to homebrewing. Guarantees your first brew will impress!
NO ARTIFICIAL FLAVOURS OR PRESERVATIVES
Makes: 23 L of craft beer
MICROBREWERY KIT CONTAINS
- Mangrove Jack's Craft Series Golden Lager Brewing Pouch - including yeast
- Stainless Steel Fermenter with Thermometer – High grade # 304 stainless steel for professional results. (Now with a stainless steel tap)
- Brewer’s Spoon
- Bottle Brush
- Hydrometer
- Carbonation Drops
- Cleaners and Sterilisers
- Bottling Attachment
Mangrove Jack’s Gold Crown Seals are designed to fit standard crown beer bottles perfectly. Use them with a capping tool to ensure a secure and professional seal for your brews.
Easily attach to the Grainfather Conical Fermenter, for a clean and simple way to transfer your beer without the need to lift the fermenter to perform a gravity fed transfer. This also ensures less chance of oxygen entering the beer during transfer.
All you need is a C02 bottle and a regulator to attach to the Pressure Transfer and you can transfer your beer into a keg or bottles through the Conical Fermenter Dual Valve Tap or via the top of the fermenter lid using the Beer Racking Pipe.
NOTE: Batteries are not included for the Pressure Gauge. 2 x AAA batteries are needed.
Specifications
High quality 304 stainless steel components
Accurate digital pressure gauge
Needle valve for precise control of pressure
This longer version of the standard Conical Fermenter Dual Valve inlet provides increased clearance above the sediment line for clear, sediment free sampling and racking of your beer.
This is best to be used when you have an increased trub level i.e. if you are fermenting fruit beers or brews with a large quantity of dry hops.
Specifications
304 stainless steel
160 mm (6.3")
Dual Valve Tap with 110 mm (4.3”) liquid inlet for the Grainfather conical fermenter.Make the yeast dumping, transferring and sampling process more professional with this innovative all in one valve. Sampling and transferring is done through a valve above the sediment line, allowing for clear, sediment free beer. Collect your yeast from below the sediment line for recultivating and pitching.
Specifications
304 Stainless Steel
Can be completely disassembled for thorough cleaning
The Grainfather digital Temperature Controller replaces the temperature display. With this you can control the heating and the cooling (if you have the Grainfather Glycol Chiller) of your fermenter by dialing in a temperature or even setting a temperature schedule (can set up to 5 stages). This snaps on easily via magnets and pogo pins with no extra cords or clutter.
Specifications
Control the heating element and Glycol Chiller (available separately)
Choose between imperial and metric (C° & F°)
Total of 4 fermentation profiles with up to 5 steps each (2 are pre-set for a lager and an ale, 2 are custom)
Hysteresis is customisable and able to be set at 0.1 intervals between a range of 0.1°C – 1.9°C & 0.2°F - 2.9°F (the default setting is 0.5°C)
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.
To be able to cool with the Grainfather Conical Fermenter, you need to have the Conical Fermenter Temperature Controller. Then once your target temperature is below the temperature of the wort in your fermenter the Cooling Pump Kit pumps ice cold water through the double walled insulated interior to cool down your wort.
Simply connect the couplers and insulated hoses to the Conical Fermenter, submerge the submersible pump into a cooler box with water (add ice for your required temperature) and pump the liquid through the insulated cooling sleeve of the Conical Fermenter body.
Whats Included
Conical Fermenter Cooling Pump (submersible)
T-section power connector
2 x brass couplers
Specifications
Rated 12 VDC – 4.8 Watts
A refractometer is used to test sugar concentrations in a solution. When light passes through a liquid it bends at an angle. Depending on the density of the liquid, this angle becomes more or less pronounced. Refractometers work using this property and translate this shifted angle of refracted light to fall on a graduated Brix chart that is viewable in the eyepiece.
When brewing a refractometer allows you to take instant gravity measurements during mash, run-off, or during the boil. A valuable tool for all grain and extract brewers alike.
As the density of wort is not the same as a sugar water solution you may wish to calibrate your refractometer when measuring wort. Click here for more information on how to do this.
When making wine a refractometer makes it very easy to measure the sugar levels at the crush or of your must.
Using a Refractometer:
To use, apply 2-3 drops to the prism face, close the cover and wait 30 seconds. Look through the eye-piece - the line on the screen will show the Brix % and Specific Gravity reading.
Calibrate the unit to 0.0 Brix before use with distilled water.
This model comes with ATC (Automatic Temperature Compensation) allowing you to use the refractometer between 10 / 30 degrees Celsius so the temperature of the sample is irrelevant.
Comes with:
- Carry case
- Pipette
- Calibration Screw Driver
Note: This tool is used to measure unfermented wort. Once alcohol is present in the wort, the use of a correction table is advised. It is possible to use a calculator to convert the reading, however it may not be as accurate as a hydrometer reading.
Pours gold ale, with white head. Pleasant malt aroma with soft fruit undertones. Lovely malt sweetness with a hint of vanilla, well balanced with hop bitterness and clean aftertaste.
ABV Approx: 4.4%
IBU: 28-36
Optimal Fermenting Temp: 20 - 25ºC
Makes:23 L
Yeast: Standard Ale Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose
Pours gold, with white head. Delicate malt aroma, very clean. Crisp and dry mouth feel, with very clean, refreshing aftertaste with lingering bitter finish.
The Traditional Series Lucid Pils favourite commercial beers such as:
ABV Approx: 4.4%
IBU: 24-32
Optimal Fermenting Temp: 20 - 25ºC
Makes:23 L
Yeast: Beer Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose
Check out the Mangrove Jacks Extract Recipe Kits to see how to create some unique beers and some of your commercial favourites.
Pours dark black, with tan head. Berry fruit aroma, with a touch of coffee and chocolate. Initial sweet malt flavour smooth with full roasted malt character throughout with dark fruits and dark chocolate notes.
ABV Approx: 4.4%
IBU: 30-40
Optimal Fermenting Temp: 20-25ºC
Makes:23 L
Yeast: Standard Ale Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose
Pours pale straw, with white head. Clean aroma with subtle hints of vanilla. Light malt flavour, with slight honey notes. Ripe yet dry finish.
The Traditional Series Crossmans Gold Lager can also be used to clone some of your favourite commercial beers such as:
ABV Approx: 4.4%
IBU: 18-24
Optimal Fermenting Temp: 20 - 25ºC
Makes:23 L
Yeast: Beer Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose
Check out the Mangrove Jacks Extract Recipe Kits to see how to create some unique beers and some of your commercial favourites.
A delicious golden Ginger Beer with a lingering ginger kick!
ABV Approx: 4.4%
IBU: 12-18
Optimal Fermenting Temp: 20 - 25ºC
Makes:23 L
Yeast: Standard Ale Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose
Pours pale gold, with a thin white head. Sweet, fruity aroma, lush apple sauce with a soft hint of pineapple. Soft, light malt flavour with a hint of apple in the finish, very light bitterness with clean, dry aftertaste.
ABV Approx: 4%
IBU: 18-24
Optimal Fermenting Temp: 20 - 25ºC
Makes:23 L
Yeast: Beer Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose
For fast, easy bottling. Carbonation Drops take the guess work out of priming your beer & completely replaces priming sugar.
Directions:
- Use 1 drop per 350 ml
- Use 2 drops per 750 ml
- Use 3 drops per 1.25 L
- Use 4 drops per 2 L
Ingredients: sugar, glucose syrup (from maize)
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.
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.
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.
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.
