SPECIALS

Check more info for usage details.

2 part finings for spirit wash. Clears your wash prior to distilling.

Can also be used to clear wines prior to bottling.

Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beers.

Note: Stock has just hit Best Before, but has been refrigerated while at Brewers Coop so will be good for 23L under OG1.055

This low colour Maris Otter makes a great base malt for all types of light ales, bitters, and lagers. This barley is well modified producing consistent extract within the light ale colour range, producing lightly sweet and flavourful worts. 3-4 EBC

Note: This product is dated stock and is discounted by our supplier to clear.
ONLY $2 per KG on 25kg+ unmilled.

Light warm oak accentuates a spicy aroma with a soft, supple and fruity palate of plums and red berries. Rich, round flavour provides an elegant lingering finish.

A deep flavourful red wine with notes of raspberry, black cherries, figs, dark chocolate and a jamminess that finishes with a peppery spice.

10L Concentrated grape juice makes 23L of wine.

Sweetness: 0/10
Body: 3/5
Oak: 1/3

Creates a distinctive gin, of outstanding character. Clean tasting with a strong juniper flavour and angelica spice.

A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavors.

Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more.

Attenuation: High

Flocculation: High

Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-22 degrees C (64-72 degrees F).

Deliciously smooth, light golden in colour, full bodied aromas of vanilla and banana and a lingering aftertaste. This yeast produces a silky mouth feel and rich body.

Suitable for brewing Hefeweizen, Kristal Weizen, Dunkel Weizen and more.

Attenuation: Medium

Flocculation: Low

Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. Ferment at 18-30 degrees C (59-86 degrees F) for best results.

French Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer.

Suitable for producing Saisons and farmhouse style beers up to 14% ABV.

Attenuation: Very High

Flocculation: Medium

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.

Suitable for Belgian Tripel and Trappist style 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).

Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium. High attenuation and alcohol tolerance allow you to brew a huge range of Belgian beers.

Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.

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).

A top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.

Suitable for IPA's, Porters, Russian Imperial Stouts and more.

Attenuation: High

Flocculation: Very High

Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 16-22 degrees C (61-72 degrees F).

Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.

Suitable for Belgian Pale Ales and Abbey Ales

Attenuation: High

Flocculation: High

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).

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.

Suitable for California Common and any lager fermented at ambient (ale) temperatures.

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).

A bottom fermenting yeast suitable for most lager styles. Promotes less sulphur production than other lager strains as well as a fuller, more rounded malt character with well-promoted hop flavours.

Suitable for many European style beers including Lagers, Pilsners, Helles, Munich Dunkel, Rauchbier and more.

Attenuation: High

Flocculation: Medium

Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results ferment at 8-14 degrees C (45-57 degrees F).

A bottom-fermenting lager strain suitable for European lager and pilsner style beers. This yeast will produce soft, delicate and balanced beers with a dry and clean palate.

Suitable for German/ Bohemian pilsners, all lager styles, German bocks and more

Attenuation: High

Flocculation: High

Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 10-15 degrees C (50-59 degrees F).