Ingredients

Oak Spiral from real oak barrels for adding interresting flavours and colours to your brew. Depending on how much flavour/colour you want in your beer, wine or spirit, immersion times vary from a few hours to weeks. Taste regularily to get the taste and colour you want. Available in many different toasting degrees and barrel brands.The spiral should be rinsed under running water before use.Product details- Diameter: approx. 22 mm- Length/Height: 18,5 cm- Handmade- Can be reused- Use for up to 6 weeks- 1 Spiral is usually good for 10-15L- 2 Spirals are usually good for 20-30L- NOTE: The spiral should be rinsed with water before use.- Made in EU

Specialty yeast selected for the production of wheat beers having neutral fruity flavors with specific phenolic character (clove and peppery notes).  Yeast that doesn’t completely ferment maltotriose giving some mouthfeel to the beer.  Yeast having a medium sedimentation forms no clumps but a powdery haze when resuspended in the beer. Dosage/Temperature50 to 80 g/hL (0.07 – 0.11 oz/gal) at ideally 18°C – 26°C (64.4°F – 78.8°F).Usage1. Direct pitching:- Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.- Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps.Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.2. With prior rehydration:- Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F).- Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.Weight: 11,5gIngredients: Yeast (Saccharomyces cerevisiae POF+), Emulsifier: sorbitan monostearate (E/INS 491)

SHORT DATE. SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry microgranular format. It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling.Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes. SafBrew™ BR-8 sensory profileSafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.Dosage/TemperatureOptimal fermentation temperature 15°C – 25°C (59°F – 77°F). Instructions of use:- Rehydratation:  SafBrew™ BR-8 should not be rehydrated directly in the beer.- Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25°C to 29°C (77°F to 84.2°F). Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.- Usage: Add 5 to 10 grams of sugar per liter of beer (0.67 to 1.34 oz of sugar per gal of beer) to obtain an additional saturation of 2.5 to 5.0 g/L of CO2  (0.33 to 0.67 oz/gal of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.- Carbonation will be achieved in 1 to 3 months of maturation.*At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.*Carbonation at lower end temperatures (e.g. 15°C / 59°F) can take over 3 months.Ingredients:Yeast (Brettanomyces bruxellensis), Sorbitan MonostearateWeight: 5g

Oak Spiral from real Jamaican Rum oak barrels (cask) with Medium Toast, for adding interresting flavours and colours to your brew. Depending on how much flavour/colour you want in your beer, wine or spirit, immersion times vary from a few hours to weeks. Taste regularily to get the taste and colour you want. Available in many different toasting degrees and barrel brands.The spiral should be rinsed under running water before use.Product details- Diameter: approx. 22 mm- Length/Height: 18,5 cm- Handmade- Can be reused- Use for up to 6 weeks- 1 Spiral is usually good for 10-15L- 2 Spirals are usually good for 20-30L- NOTE: The spiral should be rinsed with water before use.- Made in EU

Oak Spiral from real Glen Turner Whisky oak barrels (cask) with Medium Toast, for adding interresting flavours and colours to your brew. Depending on how much flavour/colour you want in your beer, wine or spirit, immersion times vary from a few hours to weeks. Taste regularily to get the taste and colour you want. Available in many different toasting degrees and barrel brands.The spiral should be rinsed under running water before use.Product details- Diameter: approx. 22 mm- Length/Height: 18,5 cm- Handmade- Can be reused- Use for up to 6 weeks- 1 Spiral is usually good for 10-15L- 2 Spirals are usually good for 20-30L- NOTE: The spiral should be rinsed with water before use.- Made in EU

For perfectly milled grains, ease of use and superior dependability, look no further than Brewly Malt Mill 3 - A 3-roller grain mill with metal rod base. The Malt Mill 3 achieves the ideal crush for your brewery. It features a fully adjustable roller gap from 0.6mm (0.025") all the way to 2.5mm (0.1”), allowing you to finely tune your crush to your exact preference. Features include SS304 stainless steel rollers, sealed bearings, a 5kg (11lb) capacity grain hopper, an ergonomic crank handle, and unlike other available grain mills, this Malt Mill 3 comes complete with a sturdy metal rod base that fits perfectly on bottling/fermenting buckets. Use either the hand-crank or a power drill with low-RPM and 3/8” chuck.Contains:- Malt Mill with 3 rollers (drive is on one roller, and 2 adjustable rollers.- Grain hopper for up to 5kg (11lb) malt with screws- Solid metal rods for base support- Hand crankSpecifications:- 3-steel rollers: Stainless steel- Grinder housing: Aluminum 6061- Hoppers: Stainless steel- Total height: 280mm- Hopper dimensions at top: 223 x 210mm- Footprint size of grinder: 150 x 88mm- Dimensions: 85 x 150 x 80mm- Steel Rollers: ø 32 x 125mm - Adjustable distance: 0,025 - 0,1 inch (0.635 - 2,54 mm)- Crank handle: 200mmNote: The protective plastic layer can easily be removed.

SafBrew™ HA-18 is a powerful solution (consisting of POF+ Active Dry Brewer’s Yeast and enzymes) for the production of high-gravity and particularly high alcoholic beers – such as strong ales, barley wines and barrel aged beers with very high density. It has a very good resistance to osmotic pressure and high fermentation temperatures (thermotolerant yeast).SafBrew™ HA-18 is powerful solution which will produce a lot of flavours in the final beer, thanks to high ester release. This mix will also produce phenols, giving a potentially clove or spicy flavour to the beverage.Ingredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate)Weight: 25gAlcohol tolerance: 18%Attenuation: 98-102%Dosage / Temperature100 to 160 g/hl at ideally 25°C – 35°C (77.0°F – 95.0°F). Use① Direct pitching:Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F).② With prior rehydration:o Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 37 °C (77.0°F – 98.6°F).o Leave to rest for 15 minuteso Gently stiro Pitch in the fermentor

SafBrew™ DA-16 is the obvious choice for dry flavorful beers, such as Brut IPA, and a powerful solution (consisting of Active Dry Yeast and enzymes) for the production of very dry and flavorful beers, particularly fruity and hoppy ones such as Brut IPAs. SafBrew™ DA-16 is also recommended for very high gravity wort, allowing a level of alcohol up to 16% ABV.SafBrew™ DA -16 is an All-In-1™ solution from Fermentis especially for dry, hop forward, fruity beers. With the influence of the selected yeast, this solution is not only efficient and practical, it also enhances distinct hop characters and fruity esters. The perfect solution to make deliciously dry, fruity beers and amazing aromas, in a variety of ABV levels.Ingredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate)Weight: 25gAlcohol tolerance: 16%Attenuation: 98-102%Dosage / Temperature: 100 to 160 g/hl at ideally 20°C – 32°C (68.0°F – 89.6°F) Usage① Direct pitching:Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F).② With prior rehydration:o Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 37 °C (77.0°F – 98.6°F).o Leave to rest for 15 minuteso Gently stiro Pitch in the fermentor

LalBrew Farmhouse is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.  LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from the University of California Davis (USA) ensures that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore enhancing the saison yeast aroma characteristics.Strain: Saccharomyces cerevisiaeBeer styles: FarmhouseAroma: Clove, pepper, tropical fruitAlcohol tolerance: 13% ABVAttenuation: 78-84%Temperature range: 22 - 30°C (72 - 86°F)Flocculation: LowPitching rate: 50 - 100g/hL

An All-In-1™ yeast & enzyme blend for lower carb* dry Lager beers. SafBrew™ LD-20 is the perfect choice for the production of very dry and neutral lager beers with reduced residual sugars. SafBrew™ LD-20 is made of both active dry yeast and enzymes and allows the production of beers containing the same level of alcohol with a reduction of up to 20% of carbohydrates including dextrins.Weight: 25gAlcohol tolerance: 10 - 11 %Attenuation: 98-102% (Very high)Dosage / Temperature: 100 to 160 g/hl at ideally 12°C to 20 °C (53.6°F - 68.0°F)Ingredients: Yeast (Saccharomyces pastorianus), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate)UsageGently sprinkle the dry mix into at least 10 times its weight of sterile water, or boiled and hopped wort, at 20°C to 28°C (68°F to 82.4°F). Let it rest for 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.Alternatively, you can choose to pitch directly, depending on your equipment, habits and preferences, at 12°C to 20 °C (53.6°F - 68.0°F)SafBrew™ LD-20 is not suitable for re-pitching or for bottle and cask conditioning.*meaning reduction of up to 20% carbohydrates in the beer vs same yeast without enzyme. The information provided by Fermentis is for informational purposes to the attention of professionals only. We make no representation or warranty of any kind, express or implied, regarding the information: regulatory and intellectual property requirements (including product use and claims) shall be reviewed locally for their particular purposes.

SafBrew™ DW-17 is a powerful All-In-1 solution (consisting of active dry yeast and enzymes) for the production of very dry and complex beers with fruity, woody and some subtle sour notes. SafBrew™ DW-17 is also recommended to ferment very high density worts producing a level of alcohol up to 17% ABV.Weight: 25gAlcohol tolerance: 17 %Attenuation: 98-102% (Very high)Flockulation: - Dosage/Temperature: 100 to 160 g/hL (0.13 – 0.21 oz/gal) at ideally 20°C – 32°C (68.0°F – 89.6°F). Ingredients: Yeast (Saccharomyces cerevisiae POF+), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier: sorbitan monostearate (E/INS 491).Usage① Direct pitching:Direct pitch in the fermentor at fermentation temperature at 20°C – 32°C (68.0°F – 89.6°F).② With prior rehydration:o Sprinkle the yeast in 10 times its volume of water or wort at 20°C – 28 °C (68.0°F – 82.4°F).o Leave to rest 15 to 30 minuteso Gently stiro Pitch in the fermentor

BRU-1 is an experimental hop developed by John I. Haas and Brulotte Farms in the Yakima Valley. It is big and bold with a fruit-forward character that also offers clean bittering (13 - 15% AA). BRU-1 has a high Myrcene oil content that makes up over 50% of the total oil and contributes aromas of pineapple and stone fruit that is backed by a soft spice. Pale Ales and IPAs are the obvious styles, but might we are going to try brewing some funky Belgian styles. The breeder says BRU-1 pairs well with Citra, Chinook, and other U.S. aroma varieties.Crop/skörd: See headingForm: PelletsAlpha acids: 15,7%

Ascorbic acid, also called Vitamin C, is used to prevent oxidation in drinks (approx. 0.2g/L) and preserve mash, jam or marmalade, take 0.5 - 1 krm per kilo of fruit (1 krm=1 spice measure = approx. 1 g) . To get an even distribution, it's good to stir it into a small part of the mash/jam/marmalade first and then stir it in with the rest.You can also mix ascorbic acid with water to drink to increase the intake of vitamin C.  In beer, use in mash and/or with dry hopping to svoid oxidation:- Mash: Add to mash in the beginning of mashing. - Dry Hopping Add along with hops during dry hopping (DO NOT STIRR or aggitate the beer, this would increase oxidation in the prescence of oxygen).Recommended dosage is 0.1g/L, i.e. 1g for 10L (1 spice measure) and 2g for 20L (2 spice measures) in both mash and dry hops. Ascorbic acid E300 is pure vitamin C that is produced artificially and is therefore considered an additive. Ingredients: Ascorbic acid E300

Brand new Hop Sock design, suited for dry hopping or steeping hops in the boil. If you have a Heat Exchanger, we would highly recommend bagging your hops if you're going to do a NEIPA or DIPA, as it may clog your plates or even your pump! Rated up to 110C it is the perfect tool for an easier clean up regime. This can also be used to steep malted grain, or literally anything you need to use like a tea bag. Re-usable, we recommend soaking in a Sodium Percarbonate mixture then a machine wash. Customise your hop sock with this "Tie The Knot" Hop Sock, cut it in half, thirds, fourths. Then simply tie the end, bag up your hops/spices tie again and drop them into your boiler, fermenter or even a modified radler. This can also be used to steep malted grain, or literally anything you need to use like a tea bag. Dimensions:150mm wide800 mm long (we recommend cutting in half and tying each end like a sack, or use as long tube) Tip and tricks, tie hops with double the amount of space like a half empty sack (expansion/absorption). Then tie unscented floss to the end and hang with a clip/clamp in your boiler/kettle or fermenter. Keeps it from touching the bottom and clogging ball valves or pumps.

Ella™ hops, formally known as Stella, is an Australian aroma variety. It is half-sister to Galaxy® and the progeny of Spalt and a tetraploid female and was developed in the state of Victoria in the early 2000’s. By 2007, Ella™ was ready for release in brewing trials. An immediate hit, the variety was fast-tracked into commercial production.Due to its high level of oils, Ella™ can significantly change character depending on how it is utilized. When used in low quantities, it displays a spicy, floral character like star anise. When used in greater quantities or in dry hopping, it holds its own with any robust malt and conveys a decided tropical and grapefruit flavor.Crop/skörd: See headingForm: PelletsAlpha acids: 13-16%

A relative to the Goldings variety but with a more powerful hoppyness in it's character. Imparts a sharp and distinct bitterness in early additions but becomes fruity and very typical European in late additions. English Ale, Pale Ale, Bitter. Grown back in 1911 on a small English farm as the result of an open pollination. The farm was later aquired byt the Whitbread Brewing Company from which it's gotten its name. Aroma: Fruity, earthy, spicy. Origin: EnglandCrop: 2024 Typical values: Alpha acid (correct alpha value is printed on the package): 5 - 8 %Cohumulone: 33 - 37 %Total oils: 0,8 - 1,2 ml / 100 gStorage stability (alpha acids): Good, 66 % alpha acids remaining after 6 months at 20 °C.Possible replacements: Fuggle, East Kent Golding

Loral, formerly known as HBC 291, provides a more traditional yet unique hop character, providing the floral and herbal notes one would expect from a fine noble aroma hop.The aroma profile of Loral has been described as a “super noble hop” with its wonderful floral and herbal notes followed by a backdrop of citrus and earthy character. A touch of sweet fruity aroma rounds out this well-balanced hop. In beer, the floral notes are accentuated yet complemented nicely by fruity and citrus with just a hint of herbal. Don’t expect an in-your-face fruity character with Loral as seen with some recent U.S. variety releases - this hop is approachable and balanced. Great for distinctive IPAs and pale ales but perfect for sessionable and lager-style beers.Crop/skörd: See headingForm: PelletsAlpha acids: 11-12%

The next stage up from Amber Malt is our Brown Malt. The colour is produced in the same manner as Amber, but is roasted for a bit longer to give a nutty roast dryness with a light brown hue, perfect for brown ales and milds.  Remember that when assessing roasted malts, it is the resultant colour and flavour of the wort and beer that is important rather than the colour of the outer barley husk of the malt in your hand.  Different varieties of barley may give roasted malts with differing husk colour, but will produce wort with the expected colour and flavour when mashed.  Provides a smoothness to porters and other dark beers. Tasting Notes: Lightly roasted flavour notes Milky coffee undertones Hits of sweet pastries. Grain type: barleyColour: 120 - 150 °EBC (46 - 57 Lovibond)

Liquid malt extract Light 1.5kg. Liquid malt extract is 100% pure malted barley extract of 100% malt and water. No preservatives or dyes. Used to adjust color, taste, body, foam stability to your beer and OG. Light liquid malt extract is suitable for all styles. Use as a base in your own favorite recipe or together with one of beer kits. 1 package contains 1.5 kg of malt extract. EBC: 3.Contains Gluten.

Sabro™ brand HBC 438 is the newest release from the Hop Breeding Company. Sabro is an aroma hop that is notable for its complexity of fruity and citrus flavors. It imparts distinct tangerine, coconut, tropical fruit, and stone fruit aromas, with hints of cedar, mint, and cream. Sabro’s pedigree is the result of a unique cross pollination of a female neomexicanus hop.  With a robust brewing performance, Sabro proves to be a strongly expressive hop that translates its flavor incredibly well into beer. Cryo Hops® is a concentrated form of hops developed by Yakima Chief Hops, where much of the plant parts have been removed but oils and other flavors have been retained. Cryo Hops® can be used just like regular T90 pellets but are best suited for whirlpool or dry hopping. Compared to regular hop pellets, only 50% as much Cryo Hops® is needed to achieve the same taste results. Origin: USA Typical values: Alpha acid (correct alpha value is printed on the package): 22 - 26 %Total oils: 2,8 - 3,5 ml / 100 g Crop/skörd: See headingForm: Pellets

Muscovado sugar 500g is a less processed raw cane sugar. It is slightly moist and has small crystals. The taste is reminiscent of brown sugar, but muscovado is more nuanced and flavorful.

Used by many Belgian breweries. Adds a unique flavour to your beer. Ideal for light Belgian ales. Also suitable for cooking, liqueurs and pastries.

German bottom fermenting lager strain from a university in Berlin. Produces soft and fresh malt character and balanced, elegant esters - perfect for styles such as lagers, pilsners and california commons. The pack contains 12g active dry yeast for up to 23L of beer.Brewly Berlin Lager Yeast- Alcohol Tolerance: High (11%)- Temperature Range: 9-15°C (48-59°F)- Attenuation: Very High 85%- Flocculation: High- Net Weight: 12g (0.42oz)- Yeast strain: Saccharomyces pastorianus- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.- Made in EU.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Aerate. If fermentation temperature is 12°C use 2 packs for 23L, if 9°C use 3 packs.Ingredients:Yeast, emulsifier E491