The Kilner® Yoghurt Making Set is perfect for making fresh, delicious dairy and plant-based yoghurts. Creating homemade yoghurt is made easy with this set, ready to consume after only 10 hours. The thermometer enables you to monitor the temperature of the mixture during the initial heating stage, whilst the specifically designed neoprene insulating pouch maintains room temperature for the contents inside the jar during the process. 0.5 litres of fresh, creamy yoghurt can be made, which can then be flavoured with a variety of ingredients such as fruit, honey and granola. The 0.25 litre jar included in the set can be used to decant into smaller portions once the yoghurt is complete. Set contains: 1 x 0.5 Litre Kilner® Wide Mouth Jar 1 x 0.25 Litre Kilner® Jar 1 x Insulating Pouch 1 x Stainless Steel Thermometer 2 x Metal Lids 1 x Recipe Booklet

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"Crisp Rice Lager, Light and Easy” A nimble Japanese-style rice lager, born from a  fusion of the traditional and the supermodern.  Carefully honed, for balance and razor-sharp crispness. Suggested Yeast: Safbrew S-23 - lager yeast  Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition  

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A pale golden Cologne style ale.  Brewed with Pilsener and Viennea malts, and a pinch of coloured malt for "Salt and Pepper".  Hopping is Hallertau. This beer can also be brewed as a lager of pseudo lager. Suggested Yeast: Safale K-97 or US-05 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 3 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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Time tested and time worthy. The humble ale of Cologne fuels the social satiation typical of the sun drench bier gardens, Kölsch is a fine representative of process and patience when it comes to home brewing. Heading towards summer this is an ideal beer to have once the weather turns for the better.   Our all-grain kits are our own tried and tested recipes for classic and modern beer styles. Included in the kit are all the ingredients needed to make beer using a standard BIAB (Brew in a Bag) setup such as our BIAB Starter kit, or your preferred equipment such as a Grainfather. You will also need a set of scales for measuring hops. All our all-grain kits contain a milled grain bill, hops, yeast, as well as a recipe card. Ingredients included:Pilsner malt, Vienna, WheatSpalt hopsK-97 Yeast Stats:OG 1.044 - 1.0494.8% - 5.3% ABV30 IBU 

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Time tested and time worthy. The humble ale of Cologne fuels the social satiation typical of the sun drench bier gardens, Kölsch is a fine representative of process and patience when it comes to home brewing. Heading towards summer this is an ideal beer to have once the weather turns for the better.   Our all-grain kits are our own tried and tested recipes for classic and modern beer styles. Included in the kit are all the ingredients needed to make beer using a standard BIAB (Brew in a Bag) setup such as our BIAB Starter kit, or your preferred equipment such as a Grainfather. You will also need a set of scales for measuring hops. All our all-grain kits contain a milled grain bill, hops, yeast, as well as a recipe card. Ingredients included:Pilsner malt, Vienna, WheatSpalt hopsK-97 Yeast Stats:OG 1.044 - 1.0494.8% - 5.3% ABV30 IBU

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Lactose is an non fermentable milk sugar that adds sweetness and creamy body to your beer. Perfect for milk stouts, dessert beers, ciders and smoothing out tart or bitters flavours.

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Gladfield Lager Light Malt is a premium New Zealand base malt, crafted for clean delicate flavours and excellent fermentability. Ideal for crisp lagers and light beers with a smooth, refined finish.

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LalBrew Abbaye™ is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, LalBrew Abbaye™ produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, LalBrew Abbaye™ produces darker fruit aromas and flavors 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.

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LalBrew BRY-97™ is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales. LalBrew BRY-97™ is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a beta-glucosidase enzyme, LalBrew BRY-97™ can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with LalBrew 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.

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CBC-1 has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure; the flavor is neutral therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation of Champagne-like beers, fruit beers and cider.

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LalBrew Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. \nA true top cropping yeast, LalBrew Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner. \nStyles brewed with LalBrew Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock.

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LalBrew® New England is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew®  New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a ?-glucosidase enzyme, LalBrew® New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew® New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.

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LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew Nottingham™ is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions.

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LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid from the novel Group III lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation. The distinct flavor profile is very clean, slight esters over a wide temperature range. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III (Renaissance) lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) that inhibits the production of hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production.

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LalBrew Pomona™ is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits.  This strain was developed by our partner Escarpment Laboratories (Canada) using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles.

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Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew® Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew® Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.

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LalBrew Windsor – ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose LalBrew Windsor to produce beers that range from Pale Ale to Porter with moderate alcohol levels and the flavor 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.

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Isolated in Champagne, EC1118 has a wide range of applications where a rapid neutral fermentation is required, including fermentation of white and red wines table wines, secondary fermentation, late harvest whites and also for barrel fermentations and restarting stuck ferments. EC1118 has high fermentation vigour, low nitrogen demand, ferments over a wide temperature range (10°- 30°C), tolerates up to 18% v/v alcohol, and is killer active. Flocculates well with very compact lees. Relatively high level of colour extraction in red wines.

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Sometimes you just need to take a quick note about your brew day, but your hands are dirty or your Brew Journal is not near by. No problem!    They created a separate laminated version with the top choices.   Alcohol By Volume Chart Unit Conversion Chart Empty space for personal notes The cool part about this laminated chart? It’s re-usable! You can wipe clean most markers and the chart is ready for the next brew.

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Beautiful and fragrant, lavender has a distinctive and well-known aroma.  It’s well known for calming properties, remedying tension headaches, and relieving stress, anxiety and depression. It’s use in both beers and gin should be restrained, to avoid the lavender overwhelming and tasting like grandma’s soap.   In kombucha, try a few buds with some blackberries (or blueberries) in secondary fermentation.   In beer, try adding at approximately 15g/20L batch late in the boil or at flame-out in beers such as wheat, saison or honey ale.  The usual range is 12-28g per 20L.   As a gin botanical, lavender should be used sparingly to avoid pungent soapy tastes.  Used in small amounts, it’s best added to the pot at last minute (not steeped prior to distilling), and can provide a rich aroma that bounces off other spicy botanicals.  As a bath-tub gin, infuse 1.5 teaspoons of lavender flowers in a 750ml bottle of gin for about 24 hours (or to taste) - delicious in lemony cocktails.

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Isolated in Champagne, EC1118 has a wide range of applications where a rapid neutral fermentation is required, including fermentation of white and red wines table wines, secondary fermentation, late harvest whites and also for barrel fermentations and restarting stuck ferments. EC1118 has high fermentation vigour, low nitrogen demand, ferments over a wide temperature range (10°- 30°C), tolerates up to 18% v/v alcohol, and is killer active. Flocculates well with very compact lees. Relatively high level of colour extraction in red wines.

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Commonly used in Asian cooking, Lemongrass’s fresh citrusy flavour is equally at home in brewing and distilling. The popularity of lemongrass in gin has been increasing over the past few years.  It delivers a bright green citrus nose, zingy freshness and flavours of fresh cut grass.   In beers, add late in the boil or in whirlpool or lower temperatures to maintain the freshness.  Try in a sour beer (maybe with a little ginger or kaffir lime), in a saison, a wheat beer, or wherever your imagination takes you.

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Dried lemon peel (citrus limon) pieces gives a zing to gin or beer - or anything ! In a wheat beer, lemon peel near the end of the boil will give a lovely citrus kick. Lemon peel is one of the most common botanicals in gin, giving crisp, fresh, tart citrus notes, to compliment juniper and other earthy spices in your distillation. Or try it in baking, or in a marinade for fish or olives.

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Lighter version of Chocolate Malt, roasted to a lower temperature and lighter in colour. Nutty, with hints of dark toasted bread and dark chocolate.  A typical roast character with minimal acridness.  Gladfield Light Chocolate

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An "in between" crystal malt at around 40L, it fills the gap between caramalt (20L) and medium crystal (55L). As with all Crystal malts, the character of this malt is contributed by unfermentable crystallized sugars produced by a special process called "stewing". 5 to 20 % Pale Crystal will lend a balance of light caramel colour, flavour, and body to Ales and Lagers. Caramel 40 is a mainstay malt in brewing of all types of ales. It can be used in British and American ales, and in conjunction with other malts in Belgian ales and German lagers. Gladfield Light Crystal  

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Light dry malt extract offers a clean, mild malt flavour and a pale golden colour, making it a versatile base for most beer styles and whiskeys. It adds fermentable sugars without masking hop or specialty malt character.

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Light dry malt extract offers a clean, mild malt flavour and a pale golden colour, making it a versatile base for most beer styles and whiskeys. It adds fermentable sugars without masking hop or specialty malt character.

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Lime peel has a variety of uses in brewing and distilling.  Ours is sourced from Sri Lanka, with a delightful fresh aroma. Use in small quantities in gin distilling, lime gives a distinct fresh citrus flavour.   Try lime in small quantities in lighter styles of beers - late in the boil or infused in vodka to extract the flavour to add when fermentation is done.  Delicious in a light lager, divine in a gose.

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These ball lock posts include a 1/4 inch BSP thread so you can attach it to a wide range of other fittings. The posts include a 20mm long thread, an o-ring, poppet, locking nut and short dip tube. Longer dip tubes can be purchase separately. This would enable you to make a keg out of any pressure vessel if you wanted to.

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With a distinctive flavour, similar to anise or fennel, licorice also adds fresh, bitter-sweet and woody-earthy taste.  It adds base and length to a gin, as well as a softness and roundness. Licorice gives gin a pronounced sweetness, but also give gin a more viscous texture if used in high quantities. Try it steeped in hot water for a delicious tea. Product of China, packed in Australia.

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'Little Hoppy-Oat Ale' will transport you to a tropical fantasy of Coconut on Mango skin seas, as you're drenched by Lychee-juice sun showers. We have found this recipe very versatile. Impart your own salacious super blend of Hops or even fragrant fruits, take this Ale on a joy-filled juicy journey. Our all-grain kits are our own tried and tested recipes for classic and modern beer styles. Included in the kit are all the ingredients needed to make brew using a standard BIAB (Brew in a Bag) setup such as our BIAB Starter kit, or your preferred equipment such as a Grainfather. You will also need a set of scales for measuring hops. All our all-grain kits contain a milled grain bill, hops, yeast, as well as a recipe card. Ingredients included:Ale Malt, Oat Malt, Honey Malt, Acidulated Malt, Rice hulls Columbus, Sabro, Amarillo HopsM36 Liberty Bell Stats:OG 1.049 - 1.0545% - 5.5% ABV32ish IBU

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This regulator with needle valve is compatible with the High Pressure LPG Burner and functions to consistently reduce the LPG bottle pressure down to the working pressure of an LPG burner.

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8g wine yeast. Acid Reducing strain excellent for fruity country wines. For best results ferment at 18-27°c

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Plastic rack used in cheese making to let cheese drain and/or air dry.

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1 Litre jar with lid, perfect for Kombucha, yoghurt and cheese

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Used to add flavour & preserve cheese. Cheese salt contains no iodine, which may disable bacterial starter cultures. Refer to your recipe for usage instructions.

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Can be used for brewing or cheesemaking. In brewing: 33% calcium chloride by weight. Measure out using sensitive scales and a pipette. Multiply dry weight called for in your recipe by 3 to use liquid. In cheesemaking: Restores vital calcium content to pasteurized and/or homogenized milk which helps to form a stronger curd. Add 0.5ml of Calcium Chloride per litre (quart) of milk. Add once milk has been warmed, before adding starter culture or rennet. Shake well before use.

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The essential ingredient you'll need when making a variety of soft cheeses, keep a pack of 5 sachets of Mad Millie's Mesophilic Culture on hand, ready to craft your own artisan cheese, just like a professional. Key Features: Feta, Cottage Cheese, Cream Cheese, Quark, Goats Feta, Chevre Frais Instructions included Each sachet cultures up to 4L milk

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Make Coconut Yoghurt that is bursting with a delicious coconut flavour coupled with tangy beneficial live cultures. Each spoonful will send you off on a relaxing journey to the tropics. Great to use on your morning museli, smoothie, or whenever you need a moment in paradise. This kit makes up to 8 L of Coconut Yoghurt - Original or Chocolate, and also includes recipes on how to use your Coconut Yoghurt such as in a Chia Seed Pudding and a Coconut Yoghurt Smoothie recipe. Coconut Yoghurt contains three active bacteria strains, no artificial flavours and preservatives. It is a perfect kit for beginners and those who love to make food from scratch. Kit Contains: 1 L Glass Jar Thermometer Yoghurt Culture (contains dairy) Thickener (thickener made from organic tapioca, organic guar and GMO free maltodextrin (sourced from corn))

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A special, long, blunt tip knife used to carefully cut the curd when making cheese. Sterilize before use.

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This 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 packet has 5 sachets, each sachet treats approximately 2 kg of vegetables.

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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.  The 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. Kit Contains: 3 L Mad Millie Handmade Ceramic Fermenting Crock 2 Traditional clay weights Instructions and recipes

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Aromatic Mesophilic (YV32) is a freeze dried mixed strain culture containing:Lactoccus lastis subsp. cremorisLactoccus lactis subsp.lactisLeuconostocLactoccus lactis subsp. diacetylactis Aromatic Mesophillic is a gas producing culture, where little air pockets will be observed in the cheese. If gas is not desired, then use the Mesophillic Culture. You may notice that in some of our recipes this culture is called Flora Danica. Aromatic Mesophilic is the new name for our Flora Danica culture. Each sachet doses 4L of milk. Shelf life is 24 months when stored in freezer. This culture lasts out of the freezer (at room temperature) for 3 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.

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Delicious fresh cheese made in your own kitchen! The Fresh Cheese Kit provides you with everything you need to make an array of fresh artisan cheese at home. Just add fresh milk! This kit is ideal for beginners and makes up to 7kg (15lbs) of fresh cheese. All consumables can be purchased seperately once used.  Feta- approx 800g/batch Halloumi- approx 600g/batch Cream cheese- approx 400g/batch Cottage Cheese- approx 300g/batch Quark- approx 300g/batch

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Handcraft your own delicious alcoholic or non-alcoholic Ginger Beer the old fashioned way! Designed to be used in any kitchen, the Mad Millie Ginger Beer Kit contains everything you need to make delicious ginger beer from scratch using ginger, brown sugar, fresh lemon juice, ginger beer yeast and water.Fresh, no additives and nothing artificial!Perfect for beginner brewers or those who want to experiment and perfect their old fashioned ginger beer brewing.Kit Features:• Makes alcoholic and non alcoholic ginger beer• Fresh, no additives, nothing artificial• Beautiful glass fermenting jar• Great giftKit Contains:• 1 x 5 L Fermenting Glass Jar • 1 x Airlock • 1 x Bung • 1 x Dried Ginger• 1 x 3-Way Sugar Measurer • 1 x Ginger Beer Yeast • 1 x Muslin Cloth • 1 x How to Guide

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Mad Millie Ginger Beer Yeast 3 Pack is ideal for crafting both alcoholic and non alcoholic ginger beer at home. Each sachet yields up to 4,5 litres, allowing you to produce a total of 13.5L of traditional style ginger beer.  The yeast blend includes nutrients, dried yeast, vitamins and trace minerals, ensuring a successful fermentation process.

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