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.

Small: approx. 300mm x 300mm (nylon)

Large: approx. 800mm x 550mm (polyester) - 63 micron mesh, suitable for boiling, up to 110C

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.

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

Citra is a very popular American hop with a strong citrus character combined with tropical fruit. 

Developed by Hop Breeding Company and released in 2007, Citra® HBC 394 cv. features high alpha acid and total oil content with a low percentage of co-humulone. It is one of the top ten aroma varieties for craft brewers imparting distinct citrus and tropical fruit flavours.

It is well suited to Pale Ales, APA, IPA, and NEIPA/Hazy's

Looking for Citra Cryo? Click here.

AROMA PROFILE: GRAPEFRUIT • MELON • LIME •GOOSEBERRY • PASSION FRUIT

Developed by the USDA breeding program in Washington State and released in 1985 as a high alpha bittering variety, Chinook is a cross between Petham Golding and a USDA male. In recent years, it has found favour as a dual purpose hop in the craft brewing community as a result of its spice and pine aroma characteristics.

It works well at any stage of the boil and in the dry hop and works particularly well in American Pale Ales (APA) and IPA's, but can be used in many styles. 

Chinook feature in Stone’s Arrogant Bastard and in addition to Cascade and Centennial in Sierra Nevada’s Celebration Ale – a beer famous for its piney, citrusy character. 

AROMA PROFILE: GRAPEFRUIT, PINE, SPICY

Centennial has become one of the most well-respected hop varieties since being released in 1990. Centennial, named after the centennial anniversary of Washington state, is incredibly well-rounded and useful for bittering, flavour, aroma, and dry-hopping. It quickly developed the nickname Super Cascade for its vibrant citrus and soft pine characteristics. Centennial is the featured hop in legendary IPAs such as Russian River's Pliny the Elder, Founders' Centennial IPA, and Bell's Two Hearted Ale.

It is well suited to Pale Ales and IPAs.

AROMA PROFILE: FLORAL, LEMON, ORANGE, TROPICAL, WOODY

Originating from the USDA-ARA breeding program, Cascade is an aroma-type cultivar bred in 1956 and released in 1972. It was developed by open pollination of a Fuggle seedling. Cascade is the most popular variety in craft brewing and is known for having a unique floral, spicy and citrus character with balanced bittering potential.

AROMA PROFILE: FLORAL, GRAPEFRUIT, PINE

Discovered by Virgil Gamache Farms, Amarillo^® is one of the top ten aroma varieties utilised by craft brewers. It features relatively high alpha acids along with extremely high levels of myrcene for citrus and grapefruit flavours.

It is widely used in many popular commercial beers and is well suited to ESB's, Pale Ales, and IPA's. 

AROMA PROFILE: APRICOT, GRAPEFRUIT, LEMON, MELON, ORANGE, PEACH

Yakima Valley bred Ahtanum™ imparts sweet cedar and floral notes with a distinct citrus aspect. Warmly aromatic and moderately bittering, Ahtanum™ is a hop of distinction.

Ahtanum’s distinct citrus character led to it being used as the single hop in Dogfish Head’s Blood Orange Heffeweisen and Stone Brewing’s Pale Ale.  

AROMA PROFILE: CEDAR, CITRUS, FLORAL, GRASSY, HERBAL

UK Fuggle Hops – The Quintessential English Earthiness

Step into the heart of the English countryside with UK Fuggle hops. This traditional variety is the backbone of classic British ales, offering a moderate bitterness that is smooth and never harsh. Expect a signature aroma of earthy, woody notes with subtle hints of mint and fresh forest floor. Perfect for Porters, Milds, and Bitters, Fuggle provides that unmistakable "Old World" character that transports you to a cozy pub with every sip.

• Aroma: Earthy, Woody, Mint, Floral

• Alpha Acids: 4.0% - 5.5% (Dual Purpose)

• Typical Uses: Bittering, Aroma, Dry Hopping

This strain has the ability to reduce malic acid by up to 30-35%, and reduce total titratable acidity, making it perfect for young wines intended for early consumption, and for use with fruits high in acid. This moderate fermenting yeast will soften the palate but also contribute a significant amount of esters, conferring a fresh and fruity character to the wine.

Suitable for Zinfandel, Fruit 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 18 - 28°C.

Storage Recommendations: Store in a cool, dry place.

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.

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.

Wai-iti® 2024 Harvest

Batch: 24-235

Alpha: 2.49%

Beta: 5.95%

Kohatu 2026 Harvest

Batch: 26-273

Alpha: 7.70%

Beta: 5.00%

A dual purpose hop with fresh tropical fruit characters and excellent finish and bitterness

Breeding:

Kohatu® Brand HORT3829 is a triploid aroma type produced through the crossing of a Hallertau Mittlefruh and a New Zealand Male with North American and European parentage. Kohatu® was released from the New Zealand Plant and Food Research hop breeding programme in 2011.

Selection:

Kohatu® has been described as having an intense fresh tropical fruit character during selections and these early sensory evaluations brought this hop to the attention of researchers. 

Brewing:

Initial brewing trials displayed a hop of great versatility with excellent stable flavour and aroma impacts. Fruity characters seen in sensory selections had carried through into the finished product, which was very satisfying. Importantly, the real stand out has been the consistency and quality of bitterness in dual purpose applications.

'Excellent flavour and bitterness’

Applications:

Works really well in single hop applications to show case its fruity aroma characters balanced by the extraordinary quality of bitterness.  Higher addition rates can really pack a fruit driven punch in bigger beer styles.

This Instant Sourdough Starter Culture requires no cultivating. You can add this straight to your dough mix without any hassle of growing or maintaining your sourdough starter.

This culture contains:
Yeast
Dextrose
Lactococcus lactis subsp. Cremoris
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. lactis biovar diacetylactis

Storage: Store in freezer for optimum life. Each sachet can be used to ferment dough recipes which use up to 6 cups of flour.

Contains: milk/dairy

Kefir is a popular and delicious fermented drink, using bacteria and yeast, which is healthy and great for you.

Mad Millie Kefir Culture contains 7 bacteria strains and 1 yeast strain:

Lactococcus lactis subsp. Cremoris,
Lactococcus lactis subsp. Lactis,
Lactococcus lactis subsp. lactis biovar diacetylactis,
Leuconostoc
Candida colliculosa
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. Bulgaricus
Bifidobacterium lactis
Lactobacillus acidophilus

Pack contains 2 sachets. Note: Culture contains dairy

Each sachet can be used for culturing 1 L of milk, soy, juice or coconut water. Each sachet can be recultured (see kit instructions) up to 2 times.

This culture lasts out of the freezer (at room temperature) for 6 months so will be fine during postage. However, we suggest storing cultures in the freezer as soon as you get them in order to prolong the life of the culture.

The Mad Millie Fermented Vegetable Culture is great to use when making sauerkraut, kimchi or other fermented vegetables with your Mad Millie Fermenting Crock. This provides a faster more reliable fermentation.

Each Fermented Vegetables Culture Sachet contains Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc.

Store below 25oC

5 sachets will make: 5 batches (10 kg/22 lb) Fermented Vegetables, each sachet treats approximately 2 kg of vegetables.

Contains: Milk

Kefir is a delicious healthy drink bursting with live kefir cultures. It contains eight beneficial bacteria strains, so it's good for your tummy and tastes good too! Your homemade kefir has over 1 million per gram when made with full-fat milk, as per the Mad Millie Kefir Kit recipe!

The Mad Millie Kefir Kit contains all the specialised ingredients and equipment you need to make your own kefir at home. This kit can be used with low and full fat milk, soy milk, coconut water, and fruit juice. Just add culture, shake and leave for 24 hours.

Freeze Dried Cultures – No Preservatives – No Artificial Flavours – Vegetarian – Gluten Free – Nut Free

- 6 Ingredients & supplies to make your own Kefir
- 20 minutes hands on time
- Kit makes 6 batches (6 L/6 US qt) of Kefir before refills are required.

Mad Millie Kefir contains Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Candida colliculosa, Leuconostoc, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis, Lactobacillus acidophilus

Whats Included

• 2 x Sachets Kefir Culture 
• Stainless Steel Mixing Ball
• Cheese Cloth
• 1 L Jar
• How-to Guide

Ingredients: 2 x freeze-dried kefir culture sachets (Culture contains milk).

Make your own nutritious sauerkraut, kimchi and other fermented vegetables!

Numerous studies have shown the beneficial health effects of fermented food, especially fermented vegetables such as sauerkraut or kimchi. Fermenting vegetables is a tasty way to preserve while locking in all the healthy enzymes and probiotics.

This 3 L Fermenting Crock fits up to two medium sized cabbages and makes two 1 L jars full of sauerkraut or kimchi which lasts up to three months when stored in the fridge.

TIP: If you would like a faster or more reliable fermentation we recommend to use our Mad Millie Fermented Vegetable culture when making sauerkraut or kimchi with this crock.

Includes:
- 3 L Mad Millie handmade ceramic Fermenting Crock
- 2 traditional clay weights
- Instructions and recipes

We highly recommend you use No Rinse Sanitiser when using the crock

This complies with FTA lead food safety standards. The internal surface is 100% lead free.

Dimensions
Height without lid: 22.2.cm
Height with lid: 26 cm
Base diameter: 16 cm
Opening diameter: 8.8cm

Replacement thickener for your Coconut Yoghurt Kit

This thickener is what gives our coconut yoghurt the perfect texture and consistency.

Directions: For 880ml of coconut milk/cream, mix 1 heaped Tbsp thickener, 2 Tbsp raw sugar (optional) and 1/2 cup of warm coconut milk/cream and mix well before adding to your mixture. Please refer to your instructions for exact recipe.

Ingredients: Organic tapioca flour, maltodextrin (from non GM corn), organic guar gum.

Mad Millie Coconut Yoghurt contains live cultures that are ready to help you create a delicious, dairy-free coconut yoghurt. Our live Acidophilus and Bifidobacterium don’t just make for tasty coconut yoghurt but they’re great for you too!

The Mad Millie Coconut Yoghurt Kit contains all the specialised ingredients and equipment to make dairy-free coconut yoghurt at home. It is the perfect kit for beginners and those who love to make food from scratch.

Mad Millie Coconut Yoghurt contains active bacteria strains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis and Lactobacillus acidophilus.

Dairy-Free – No Artificial Flavours – Live Cultures – No Preservatives

- 6 Ingredients & supplies to make your own Coconut Yoghurt
- 30 minutes hands-on time
- Kit makes 10 batches (8 kg/17 lb) of Coconut yoghurt before refills are required

To give your cultures the best chance of success they need to be kept nice and warm overnight. The Mad Millie Culturing Flask is the perfect sidekick to this kit and makes fermenting that much easier!

Whats Included

• 1 L Glass Jar
• Thermometer
• Dairy-Free Yoghurt Culture
• Thickener 
• How-to Guide

Ingredients: 100g Thickener (tapioca starch, maltodextrin (corn), guar gum); Freeze-dried yoghurt cultures (5x sachets - freeze-dried lactic bacteria).

Make your daily artisan sourdough loaf with under 15 minutes of hands on time! 

With the Mad Millie 15 Minute Sourdough Kit, you receive our specialised culture, tools and know-how to make your daily loaf with under 15 minutes hands on time a day, and no kneading required!

Simply mix flour, artisan salt, and the instant sourdough starter culture together with water in a bowl using the specialised dough whisk, cover and allow to ferment and rise for approx 20 hours before baking in a covered oven dish.

The sourdough is beautifully fresh with a hard crispy crust and light airy centre. Gobble it up with some fresh, homemade butter, olive oil, or your favourite bread toppings.

Kit includes
Instant Sourdough Starter Culture (enough for up to 6 x 700 g loaves). Note: You can use one culture sachet to make a double batch of sourdough.
Artisan Salt
Muslin Cloth
Dough Scraper
Dough Whisk
Recipes for original sourdough, wholemeal sourdough, fruit loaf sourdough and gluten free sourdough

We keep all cultures refrigerated to ensure you receive them in the best possible condition.

Click here to watch a guide to using the sourdough kit.

Mesophilic (MW3) is a freeze dried culture, which contain special strains of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis.

This culture can be used to make feta, cottage cheese, cream cheese, quark, goats feta, Chevre Frais

Pack contains 5 sachets. Each sachet contains enough culture for 4 L of milk. Activity = 2.4 U.

All Mad Millie cultures contain a small amount of dairy.

This culture lasts out of the freezer (at room temperature) for 6 months so will be fine during postage. However, we suggest storing them in the freezer as soon as you get them in order to prolong their life.