Our lightest crystal malt at around 20L. Similar to Weyermann "Carared". 5 to 20% will lend body and mouthfeel with a minimum of colour, much like Carapils, but with a light crystal sweetness. Joe White CARAMALT

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Produced from quality spring barley. Golden-brown, slightly aromatic kernels. Contributes dark amber to deep-coppery colour to finished beer. Adds mouthfeel as well as rich malt accent to brew. Flavour: intense caramel aroma; notes of biscuit. Beer style: Dark Beer; Festbiere; Nourishing Beer; Light Beer; Bock Beer; October Beer; Dark Lagers; Red Ales; Brown Ale; Amber Beer; Weyermann Caramunich 1

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Produced from quality spring barley. Golden-brown, slightly aromatic kernels. Contributes dark amber to deep-coppery colour to finished beer. Adds mouthfeel as well as rich malt accent to brew. Flavour: intense caramel aroma; notes of biscuit. Beer style: Dark Beer; Festbiere; Nourishing Beer; Light Beer; Bock Beer; October Beer; Dark Lagers; Red Ales; Brown Ale; Amber Beer; Weyermann Caramunich 2

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Weyermann® CARAMUNICH® Type 3 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma.

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Carared adds a rich caramel sweetness and a warm reddish hue to your beer. Perfect for enhancing body, colour and malt character in amber ales, red ales and bocks. Weyermann Carared

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Produced from quality rye. Carefully caramelised brown kernels lend a slightly aromatic, biscuit-like, smooth rye component and dark-brown colour to finished beer. Flavour: typical rye aroma; intense aroma of bread, coffee, dark chocolate and dried fruits. Beer style: Specialty Beer; Rye Lagers; Multigrain Beers; Ale; Rye Ale Weyermann Cararye  

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Carbonation, Line Cleaning and Counter Pressure Bottle Filling Cap The post on this unique carbonation cap has been machined so it fits BOTH the liquid and gas ball lock disconnects. This carbonation cap also includes a 6mm barb tail on the underside so you can attach some beer line to act as a dip tube. This allows the carbonation cap to be used in several different ways including: 1. Carbonate a single bottle of beer or soft drink from your co2 cylinder2. Clean your beer lines by filling PET bottle with sanitiser, pressurising and pushing through the line.3. Counter pressure fill PET bottles from your keg.

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Makes it easy to bottle carbonate your brews. Add two drops per longneck (640 - 750ml) or one drop per stubby (320 - 375ml) before filling.

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Holds 5L when filled to the very top, we suggest filling to about 4.5L if using for fermentation to allow for krausen. Item may differ from picture slightly. The handle shape may vary, and the glass may be 'faceted'. Unfortunately we don't have any control over this, but rest assured the volume and quality will be the same. Please note: picture shows flip top lid, which is not included, and cusrrent stock has a screw top lid and requires the 25-37cm bung.

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Angled brush to clean in the inside of your carboy and makes cleaning those hard to reach places in your carboy easy.

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Fits 11L and 23L glass carboys. Makes glass carboys easier and safer to carry.

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Makes carrying a full carboy easier, we still recommend using two hands.  Constructed of sturdy polypropylene webbing that creates handles for carboys. Can be easily moved from one carboy to another

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PLEASE NOTE: This SYPHON needs CO2 GAS and REGULATOR to work. It is for pressure transfers. Syphon your wort with no mess and minimal aeration, just drop it into your carboy, give it a quick pump and the liquid starts flowing. Needs CO2 GAS to work. Grab one of our 'easy syphons' if you don't have gas.                                                         

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Pioneered in the 1950's by Jack Horner and his team at Oregon State University, Cascade hops have since gone on to become one of the most popular American hops of all time. Released in 1972, Cascade now represents around 10% of all hops grown in the United States. It features an excellent vigour and yield and when brewed exudes a distinct spicy citrus aroma with hints of grapefruit. Well suited to just about any ale and lager, its use is particularly popular in American Pale Ales. Its relatively poor storage stability tends to be a non-issue with its popularity and subsequent large production volumes from major US breweries ensuring harvests don't sit idle for long. Cascade was originally developed through open pollination of English variety Fuggles and the Russian variety Serebrianka and is named after the Cascade Range, the mountains that run from northern California all the way north to British Columbia, Canada. Characteristics Floral, with elements of citrus and notes of grapefruit Purpose Bittering & Aroma Alpha Acid 4.5%-8.9% Origin USA (also grown in Australia and New Zealand) Substitutes Centennial, Amarillo, Columbus Styles Barley Wine, American Pale Ale, Ale, Lager

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Pioneered in the 1950's by Jack Horner and his team at Oregon State University, Cascade hops have since gone on to become one of the most popular American hops of all time. Released in 1972, Cascade now represents around 10% of all hops grown in the United States. It features an excellent vigour and yield and when brewed exudes a distinct spicy citrus aroma with hints of grapefruit. Well suited to just about any ale and lager, its use is particularly popular in American Pale Ales. Its relatively poor storage stability tends to be a non-issue with its popularity and subsequent large production volumes from major US breweries ensuring harvests don't sit idle for long. Cascade was originally developed through open pollination of English variety Fuggles and the Russian variety Serebrianka and is named after the Cascade Range, the mountains that run from northern California all the way north to British Columbia, Canada. Characteristics Floral, with elements of citrus and notes of grapefruit Purpose Bittering & Aroma Alpha Acid 4.5%-8.9% Origin USA (also grown in Australia and New Zealand) Substitutes Centennial, Amarillo, Columbus Styles Barley Wine, American Pale Ale, Ale, Lager

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Pioneered in the 1950's by Jack Horner and his team at Oregon State University, Cascade hops have since gone on to become one of the most popular American hops of all time. Released in 1972, Cascade now represents around 10% of all hops grown in the United States. It features an excellent vigour and yield and when brewed exudes a distinct spicy citrus aroma with hints of grapefruit. Well suited to just about any ale and lager, its use is particularly popular in American Pale Ales. Its relatively poor storage stability tends to be a non-issue with its popularity and subsequent large production volumes from major US breweries ensuring harvests don't sit idle for long. Cascade was originally developed through open pollination of English variety Fuggles and the Russian variety Serebrianka and is named after the Cascade Range, the mountains that run from northern California all the way north to British Columbia, Canada. Characteristics Floral, with elements of citrus and notes of grapefruit Purpose Bittering & Aroma Alpha Acid 4.5%-8.9% Origin USA (also grown in Australia and New Zealand) Substitutes Centennial, Amarillo, Columbus Styles Barley Wine, American Pale Ale, Ale, Lager

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Pioneered in the 1950's by Jack Horner and his team at Oregon State University, Cascade hops have since gone on to become one of the most popular American hops of all time. Released in 1972, Cascade now represents around 10% of all hops grown in the United States. It features an excellent vigour and yield and when brewed exudes a distinct spicy citrus aroma with hints of grapefruit. Well suited to just about any ale and lager, its use is particularly popular in American Pale Ales. Its relatively poor storage stability tends to be a non-issue with its popularity and subsequent large production volumes from major US breweries ensuring harvests don't sit idle for long. Cascade was originally developed through open pollination of English variety Fuggles and the Russian variety Serebrianka and is named after the Cascade Range, the mountains that run from northern California all the way north to British Columbia, Canada. Characteristics Floral, with elements of citrus and notes of grapefruit Purpose Bittering & Aroma Alpha Acid 4.5%-8.9% Origin USA (also grown in Australia and New Zealand) Substitutes Centennial, Amarillo, Columbus Styles Barley Wine, American Pale Ale, Ale, Lager

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Notes of grapefruit and guava grooves and midnight hues.  Bitter biscuit bounty with cold drip coffee cleansing charm.  Young coconut, and trippy dark chocolate. 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:Ale Malt, Wheat Malt, Caramunich II, Chocolate Wheat Malt, Carafa IIICentennial and Citra HopsMangrove Jacks M36 Yeat     

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Fragrant sticks of cassia bark have that recognisable sweet, fragrant cinnamon aroma. Besides the usual culinary use in both sweet and savoury dishes, cinnamon sticks are great in chai or mulled wine. As a gin botanical, cinnamon complements sweeter notes in gin, adding a spicy, sometimes fiery tone.

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Pilsen light liquid malt offers a delicate, clean malt profile with a very light colour which is perfect for crisp lagers and pilsners. It provides a smooth base while letting hops and subtle flavours shine through.

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Sorghum syrup is a gluten free liquid malt extract alternative, perfect for brewing celiac-  friendly beers. It adds a mild sweetness and light body while providing fermentable sugars for a clean finish.

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Centennial owes its existence to a mix of Brewers Gold, Fuggles, East Kent Golding and Bavarian hops. Developed in 1974 and released in 1990, Centennial was pioneered by Charles (Chuck) Zimmerman and S.T. Kenny at Washington State University. It is at times referred to as super Cascade because of its similar citric characteristic. Centennial is a much-celebrated hop in its versatility with its depth of bitterness and forward aroma, two characteristics that balance each other beautifully. It is well suited to Pale Ales and IPAs with its high alpha content and is floral in both flavour and aroma. Centennial has had its ups and downs in the commercial brewing industry but is currently experiencing a return to popularity, particularly among leading craft breweries.   Also Known As Super Cascade Characteristics Earthy and floral with an element of citrus Purpose Bittering & Aroma Alpha Acid 9.5%-11.5% Origin US Substitutes Chinook, Columbus, Cascade Styles Extra Special Bitter, Barley Wine, Imperial Stout, India Pale Ale, Pale Ale

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Centennial owes its existence to a mix of Brewers Gold, Fuggles, East Kent Golding and Bavarian hops. Developed in 1974 and released in 1990, Centennial was pioneered by Charles (Chuck) Zimmerman and S.T. Kenny at Washington State University. It is at times referred to as super Cascade because of its similar citric characteristic. Centennial is a much-celebrated hop in its versatility with its depth of bitterness and forward aroma, two characteristics that balance each other beautifully. It is well suited to Pale Ales and IPAs with its high alpha content and is floral in both flavour and aroma. Centennial has had its ups and downs in the commercial brewing industry but is currently experiencing a return to popularity, particularly among leading craft breweries. Also Known As Super Cascade Characteristics Earthy and floral with an element of citrus Purpose Bittering & Aroma Alpha Acid 9.5%-11.5% Origin US Substitutes Chinook, Columbus, Cascade Styles Extra Special Bitter, Barley Wine, Imperial Stout, India Pale Ale, Pale Ale

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Centennial is an all-time classic hop, and this IPA recipe is our most versatile to highlight this hop. Scale it for more or less hoppiness or have a play around with hop combinations to your hearts content. 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:Ale Malt, Vienna malt, Carapils, CarahellCentennial hopsUS-05 yeast Stats:OG 1.0636.8% ABV60ish IBU

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Centennial is an all-time classic hop, and this IPA recipe is our most versatile to highlight this hop. Scale it for more or less hoppiness or have a play around with hop combinations to your hearts content. 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:Ale Malt, Vienna malt, Carapils, CarahellCentennial hopsUS-05 yeast Stats:OG 1.0636.8% ABV60ish IBU

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A traditional hop from the USA.  Taste the hints of lemon, lime, grapefruit or pine.Tasty, refreshing, Guilt Free

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A traditional hop from the USA.  Taste the hints of lemon, lime, grapefruit or pine.Tasty, refreshing, Guilt Free

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Aids the start of the boil process to ensure a smooth boil. Add the Ceramic Boil Enhancers just prior to starting the boil.

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Released to the public in 1972, Challenger hops were developed at Wye College from varieties Northern Brewer and German Zattler. It accounted for a significant percentage of the hops grown in the UK during the 1980s and 1990s. Challenger features decent bitterness and a floral aroma and as such are considered fine for bittering or for dry hopping. Its flavour is smooth with balanced floral characteristics, some citrus and a dash of spice. Also Known As Wye Challenger Characteristics Floral Purpose Bittering & Aroma Alpha Acid 6.5%-9% Origin UK Substitutes Perle, Northern Brewer Styles Golden Ale, Barley Wine, Imperial Stout

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Released to the public in 1972, Challenger hops were developed at Wye College from varieties Northern Brewer and German Zattler. It accounted for a significant percentage of the hops grown in the UK during the 1980s and 1990s. Challenger features decent bitterness and a floral aroma and as such are considered fine for bittering or for dry hopping. Its flavour is smooth with balanced floral characteristics, some citrus and a dash of spice. Also Known As Wye Challenger Characteristics Floral Purpose Bittering & Aroma Alpha Acid 6.5%-9% Origin UK Substitutes Perle, Northern Brewer Styles Golden Ale, Barley Wine, Imperial Stout

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Plastic stoppers with finns to fit standard champagne bottles.  Wires also available seperately

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Used to put on the wire cages on champagne bottles.

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Used to hold the stopper or cork in place on a champagne bottle

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Used to hold the stopper or cork in place on a champagne bottle.

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Wooden tap handles that screw into most stainless homebrew taps. They are 15cm high.

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Chinook hops are suitable for any stage of the boil. They are not only a natural for American-style Pale Ales and IPAs, but they also find their way into seasonal ales, barley wine and some porters and stouts. The variety is a cross between Petham Golding and a USDA male and features a pine-like, spicy bouquet with robust flavours of grapefruit. Released in 1985, Chinook has recently grown in popularity, particularly among craft breweries. Currently, they are commercially featured alone in Stones Arrogant Bastard and in addition to Cascade and Centennial in Sierra Nevadas Celebration Ale a brew famous for its piney, citrusy character. Characteristics Bouquet of pine and spice Purpose Bittering & Aroma Alpha Acid 12%-14% Origin US Substitutes Columbus, Northern Brewer, Target Styles Winter Ale, Pale Ale, India Pale Ale, Porter, Stout, Lager, Barley Wine, American Lager, American Ale

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Chinook hops are suitable for any stage of the boil. They are not only a natural for American-style Pale Ales and IPAs, but they also find their way into seasonal ales, barley wine and some porters and stouts. The variety is a cross between Petham Golding and a USDA male and features a pine-like, spicy bouquet with robust flavours of grapefruit. Released in 1985, Chinook has recently grown in popularity, particularly among craft breweries. Currently, they are commercially featured alone in Stones Arrogant Bastard and in addition to Cascade and Centennial in Sierra Nevadas Celebration Ale a brew famous for its piney, citrusy character. Characteristics Bouquet of pine and spice Purpose Bittering & Aroma Alpha Acid 12%-14% Origin US Substitutes Columbus, Northern Brewer, Target Styles Winter Ale, Pale Ale, India Pale Ale, Porter, Stout, Lager, Barley Wine, American Lager, American Ale

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The term chit in malting represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of turning starch into soluble sugars to feed the yeast during fermentation. Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield. The reason that the Chit Malt can improve body and foam is due to the process of modification of the starches in the grain by the enzymes still in the early stages when we start kilning this malt. It will leave long protein chains in the malt that the yeast won’t be able to digest its entirely during fermentation. This malt is a good alternative for raw adjuncts. The flavour impact in a beer is minimum with subtle green, grassy raw grain flavour. As Chit malts contain mostly high-molecular proteins and sugars and thus retain many of the green, grassy characteristics of raw grain. One of its main purposes is to improve the finished beer’s body and foam stability. Gladfield Chit Malt

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The term chit in malting represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of turning starch into soluble sugars to feed the yeast during fermentation.Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield. The reason that the Chit Malt can improve body and foam is due to the process of modification of the starches in the grain by the enzymes still in the early stages when we start kilning this malt. It will leave long protein chains in the malt that the yeast won’t be able to digest its entirely during fermentation.Chit Wheat can add noticeable body and velvety mouthfeel, due to wheat's high protein content, combined with killing it at the chitting stage. Use alone, as a substitute for raw, flaked and rolled grains or in conjunction with Chit Barley. The higher enzymatic activity in Chit Malt can also increase mash efficiency and starch conversion rates when paired with these cheaper, unmodified cereal grains.

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Chocolate malt is similar to pale and amber malts but kilned at even higher temperatures. Producing complex undertones of vanilla and caramel (but not chocolate), it is used in porters and sweet stouts as well as dark mild ales. It contains no enzymes.  Being the least roasted of the black malts, Chocolate malt will add a dark colour and pleasant roast flavour. Small quantities lend a nutty flavour and deep, ruby red colour while higher amounts lend a black colour and smooth, roasted flavour. Use 3 to 12%. Chocolate is an essential ingredient in Porters, along with Caramel malts. Used in smaller quantities in Brown ales, old ales and some Barleywines. Gladfield Dark Chocolate

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Richly roasted to bring a smooth espresso creaminess to your dark beers with a touch of rye spiciness. Beautiful in a porter or oatmeal stout where the coffee spice character is particularly well matched with the roast malts. Adds a further level of complexity to Vienna Malt in a Dunkel, or even something a little uncommon to a mild or English brown. Weyermann Chocolate Rye

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..Produced from quality wheat. Processed slowly and throughly by the drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque colour and complex flavours to very dark ales. Flavor: mild roasty aroma; notes of coffee, dark chocolate, and bread. Weyermann Chocolate Wheat

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Cinnamon complements sweeter notes in gin, adding a spicy, sometimes fiery tone. Product of Sri Lanka, packed in Australia

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“Light-bodied so the citra can really shine” An excellent introduction to Citra hops in a simple, clean, and only moderately bitter beer. Citrus, grapefruit, lychee, passionfruit and melon notes. Suggested Yeast: Safale US-05, Lallemand BRY-97 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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American aroma hop Citra was created by John I. Haas, Inc. and Select Botanicals Group joint venture, the Hop Breeding Company. It was released to the brewing world in 2008. Now one of the most coveted high-impact aroma hops in the US, particularly among craft brewers, it boasts a complex lineage that includes the likes of Hallertau Mittelfruh (father), Tettnanger (US), Brewers Gold and East Kent Golding. Gene Probasco is credited with having first bred Citra in 1990. After trialing the new variety with iconic craft breweries Deschutes, Sierra Nevada and others, commercial acreage was significantly expanded in the lead up to its official release. Citra, as the name implies,has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavour profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable. Also Known As Citra? Brand HBC 394 cv Characteristics Citrus, grapefruit, lime, tropical fruits, harsh bitterness Purpose Bittering & Aroma Alpha Acid 10%-15% Origin US Substitutes Simcoe, Cascade, Centennial, Mosaic Styles India Pale Ale, American Ales, Amber

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American aroma hop Citra was created by John I. Haas, Inc. and Select Botanicals Group joint venture, the Hop Breeding Company. It was released to the brewing world in 2008. Now one of the most coveted high-impact aroma hops in the US, particularly among craft brewers, it boasts a complex lineage that includes the likes of Hallertau Mittelfruh (father), Tettnanger (US), Brewers Gold and East Kent Golding. Gene Probasco is credited with having first bred Citra in 1990. After trialing the new variety with iconic craft breweries Deschutes, Sierra Nevada and others, commercial acreage was significantly expanded in the lead up to its official release. Citra, as the name implies, has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavour profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable. Also Known As Citra? Brand HBC 394 cv Characteristics Citrus, grapefruit, lime, tropical fruits, harsh bitterness Purpose Bittering & Aroma Alpha Acid 10%-15% Origin US Substitutes Simcoe, Cascade, Centennial, Mosaic Styles India Pale Ale, American Ales, Amber

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