Adjuncts & Additives

Items 1 to 22 of 22 total

per page
Page:
  1. 1
  2. 2
  3. 3

Grid  List 

Set Descending Direction
  1. Orange Peel Powder  (Bitter) - 50g

    Orange Peel Powder (Bitter) - 50g

    Price: AU$4.95

    Bitter orange peel powder is an easy way to add orange peel to your brew. It's ideal for Belgian beers, or summer or holiday ales. Use around 15-25g per 23 litre brew depending on your taste. Add the orange peel powder around 15 minutes from the end of your boil. Learn More
  2. Orange Peel Powder  (Sweet) - 50g

    Orange Peel Powder (Sweet) - 50g

    Price: AU$4.95

    Sweet orange peel powder is an easy way to add orange peel to your brew. It's ideal for Belgian beers, or summer or holiday ales. Use around 1-1.5 tbsp per 23 litre brew depending on your taste. Add the orange peel powder around 15 minutes from the end of your boil. Learn More
  3. WLN4000 Clarity Ferm 10ml - White Labs

    WLN4000 Clarity Ferm 10ml - White Labs

    Price: AU$5.95

    Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). Eventually this chill haze can become permanent.

    Clarity Ferm will prevent the precipitation of complexed polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters are affected.

    This easy-to-use enzyme can be used on all types of brewing materials and is a cost effective product to replace silica gel or PVPP.
    Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation. When fermentation is complete, chill haze has already been addressed.

    In addition to eliminating chill haze, Clarity Ferm significantly reduces the gluten content in beers made with barley and wheat. A Clarity-Ferm treated beer made from barley or wheat usually tests below 20 ppm of gluten, the current international standard for gluten free.

    Click here for further info

    Learn More
  4. Lactic Acid 300ml

    Lactic Acid 300ml

    Price: AU$9.95

    300mL Lactic Acid Heatstable FCC 88%

     

    Can be used to acidify the mash or sparge water. In general you should add the minimun needed to acheive your target pH. Lactic Acid blends very well with beer and will not add any unwanted flavours, it will add lactates. It is also used in many Belgian styles to sour the beer. When making sour beers without the means or the desire to use the live organsims and alternative is to add lactic acid when the beer is finished.

    Comes in a handy measuring container making it easy to measure small amounts.

    Learn More
  5. WLN4100 Ultra Ferm 10ml - White Labs

    WLN4100 Ultra Ferm 10ml - White Labs

    Price: AU$9.95

    ULTRA-FERM is a liquid amyloglucosidase (highly concentrated) from selected classical strain of Aspergillus niger.

    APPLICATIONS:

    1) To reduce saccharification times.
    2) To saccharify unmalted cereal brews.
    3) To increase attenuation.

    FUNCTION IN BEER PRODUCTION:

    Brewers often want to produce light beers or dietetic beers. In these cases the brewer wants a controlled or complete hydrolysis of starch and dextrins to fermentable glucose. Traditional brewing methods permit only 75 to 80% hydrolysis of starch present in the grain raw material. Ultra-Ferm amyloglucosidase permits total hydrolysis of dextrins to fermentable glucose, from all types of starch.

    In the brewhouse, the recommended application dosage of Ultra-Ferm is 0.8 to 3.2L per ton of starch. It can be added at the beginning of the mash-in. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should note exceed 60°C. Amyloglucosidase activity is completely destroyed when the wort is held at 85°C for 10 minutes.

    FUNCTION IN SPIRITS PRODUCTION: 

    After starch liquefaction by alpha-amylase, dextrins are hydrolysed in glucose by amyloglucosidase, before alcoholic fermentation. Ethanol production is faster and yield is higher. The recommended saccharification temperature is 60°C.

    A suitable substrate for saccharification is a liquefied starch with a dextrose equivalent (DE) between 10 and 20. A higher DE than 20 might reduce the saccharification efficiency. The concentration of the substrate will also influence the saccharification efficiency. A concentration of 20-25% is a general practice. ULTRA-FERM dosage, for given reaction time, depends on the amount of glucose requested. It is usually recommended to add 400 ml per ton of starch for a fast hydrolysis. Possible pH range of use is from 3.5 to 5.5 with optimal between 4.0 and 5.3.

    Optimal temperature is 60°C. Amyloglucosidase activity is completely destroyed when the saccharified liquor is held at 85°C for 10 minutes. As an example: a yield of 94% glucose can be obtained after 40 hours with 36000 AGI per kg dry matter; after 72 hours with 17000 AGI/kg and after 85 hours with 13000 AGI/kg, at pH 4.5 with temperature 60°C.

    Click here for further info

    Learn More
  6. Finings 5g

    Finings 5g

    Price: AU$1.45

    Finings is a clearing agent to help improve the clarity of your beer. Learn More
  7. Lactose - Edible Grade 500g

    Lactose - Edible Grade 500g

    Price: AU$2.95

    Lactose is largely unfermentable and is often used in brewing for sweetness and body. It can be added at any stage of the brewing process since the sugars will not be converted by yeast. Learn More
  8. Calcium Carbonate (CaCO3)  300g

    Calcium Carbonate (CaCO3) 300g

    Price: AU$4.95

    Raises pH Because of its limited solubility it is most effective when added directly to the mash. Use for making dark beers in areas of soft water. Monitor the mash pH to determine how much to add. Learn More
  9. Calcium Sulphate (CaSO4) 300g

    Calcium Sulphate (CaSO4) 300g

    Price: AU$4.95

    Lowers pH Useful for adding calcium if the water is low in sulfate. Can be used to add sulfate "crispness" to the hop bitterness. Used to add permanent hardness to brewing water. Most often used when brewing British style beers when your water is soft. Learn More
  10. Calcium Chloride (CaCl2) 300g

    Calcium Chloride (CaCl2) 300g

    Price: AU$4.95

    Lowers pH Useful for adding calcium if the water is low in chlorides. 1 gram per 3.8 litres adds 72 ppm calcium, 127 ppm chloride. Learn More
  11. Calcium Carbonate (CaCO3) 1Kg

    Calcium Carbonate (CaCO3) 1Kg

    Price: AU$9.75

    Raises pH Because of its limited solubility it is most effective when added directly to the mash. Use for making dark beers in areas of soft water. Monitor the mash pH to determine how much to add. Learn More
  12. Calcium Sulphate (CaSO4) 1Kg

    Calcium Sulphate (CaSO4) 1Kg

    Price: AU$9.75

    Lowers pH Useful for adding calcium if the water is low in sulfate. Can be used to add sulfate "crispness" to the hop bitterness. Used to add permanent hardness to brewing water. Most often used when brewing British style beers when your water is soft. Learn More
  13. Calcium Chloride (CaCl2) 1Kg

    Calcium Chloride (CaCl2) 1Kg

    Price: AU$13.85

    Lowers pH Useful for adding calcium if the water is low in chlorides. 1 gram per 3.8 litres adds 72 ppm calcium, 127 ppm chloride Learn More
  14. Whirlfloc Tablets (10 tablets)

    Whirlfloc Tablets (10 tablets)

    Price: AU$4.95

    An emulsifying agent, promotes break material formation and precipitation during the boil and upon cooling. Add ½ tablet to 20-25lts of wort, 15-20 minutes before end of boil. Contains: 10 tablets (Approx. 25g) Learn More
  15. Yeast Nutrient 100g

    Yeast Nutrient 100g

    Price: AU$7.49

    Supplemental nutrients for propagation & brewing The recommended usage level of yeast nutrient is 5 grams per 25 litres. Dissolve in water and add to fermenter or kettle 15 mins before end of boil. Learn More
  16. Citric Acid 400g

    Citric Acid 400g

    Price: AU$5.95

    Citric Acid can be used to drop the pH of the mash. Monitor the mash pH to determine how much to add. Typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Citric Acid adds liveliness to the wine and helps to bring out its fruity flavours. Can also be used as a cleaner for copper tarnish, a solution with a 6% concentration of citric acid will remove hard water stains from glass without scrubbing. Learn More
  17. Whirlfloc Tablets 1Kg

    Whirlfloc Tablets 1Kg

    Price: AU$66.90

    An emulsifying agent, promotes break material formation and precipitation during the boil and upon cooling. Add ½ tablet to 20-25lts of wort, 15-20 minutes before end of boil. Learn More
  18. Yeast Nutrient 1Kg

    Yeast Nutrient 1Kg

    Price: AU$41.50

    Supplemental nutrients for propagation & brewing The recommended usage level of yeast nutrient is 5 grams per 25 litres. Dissolve in water and add to fermenter or kettle 15 mins before end of boil. Learn More
  19. Citric Acid 1kg

    Citric Acid 1kg

    Price: AU$12.95

    Citric Acid can be used to drop the pH of the mash. Monitor the mash pH to determine how much to add. Typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Citric Acid adds liveliness to the wine and helps to bring out its fruity flavours. Can also be used as a cleaner for copper tarnish, a solution with a 6% concentration of citric acid will remove hard water stains from glass without scrubbing. Learn More
  20. Anti Chill Haze (PVPP) - 100g

    Anti Chill Haze (PVPP) - 100g

    Price: AU$9.95

    PVPP (Polyvinylpolypyrrolidone) beer stabilizer. Instructions for use: Use 0.15 - 0.4g per litre of beer. Disolve in boiling water and agitate for minimum 15 minuets before adding slury to cold beer. Let settle for 5-10 minutes and filter or leave for few days and rack off the lees Learn More
  21. Magnesium Sulphate (MgSO4) 300g

    Magnesium Sulphate (MgSO4) 300g

    Price: AU$4.95

    a.k.a. Epsom Salt Magnesium sulfate is similar to calcium sulfate but is not as effective as calcium in reducing the pH of the mash. Lowers pH by a small amount. Can be used to add sulfate "crispness" to the hop bitterness. Learn More
  22. Magnesium Sulphate (MgSO4) 1kg

    Magnesium Sulphate (MgSO4) 1kg

    Price: AU$19.30

    a.k.a. Epsom Salt Magnesium sulfate is similar to calcium sulfate but is not as effective as calcium in reducing the pH of the mash. Lowers pH by a small amount. Can be used to add sulfate "crispness" to the hop bitterness. Learn More

Items 1 to 22 of 22 total

per page
Page:
  1. 1
  2. 2
  3. 3

Grid  List 

Set Descending Direction