Used to prevent oxidation and growth of wild yeast and bacteria in wine. Crush: 1g per 10kg fruit, double if fruit is in poor condition Racking: 1g per 10 litres of wine  

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Prancer Gift pack contains Brewery Cleaner 500gm, Carbonations drops, Tap, Stick on thermometer, Blue bottler, Hop sock, Test tube, Hydrometer, Airlock and Grommet All the basic essential equipment your brewer needs to make the perfect brew.

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GAS disconnect to fit on the gas post for ball lock cornelius kegs. 6mm barb to push your 5mm or 6mm tube over and secure with a stepless clamp.

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GAS disconnect to fit on the gas post for ball lock cornelius kegs. 1/4 inch thread to screw on a nut and barb or duotight push in fitting.

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LIQUID disconnect to fit on the liquid post for ball lock cornelius kegs. 6mm barb to push your 5mm or 6mm tube over and secure with a stepless clamp.

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Liquid disconnect to fit on the liquid post for ball lock cornelius kegs. 1/4 inch thread to screw on a nut and barb or duotight push in fitting.

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These pressure relief valves are made to the cornelius standard and are compatible with cornelius type kegs.

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When Australian hop Pride of Ringwood was released in 1958 it had the distinction of being the hop with the highest alpha acid content in the world. Though that title has been long surpassed it is still an incredibly popular bittering hop. Best utilised fresh, Pride of Ringwood is primarily a bittering hop but also exhibits spicy, fruity aromas when used as a late addition. The variety was developed by Bill Nash who then worked for the Carlton and United Brewery at the Ringwood Hop Research Station in Ringwood, Victoria. It was bred from English variety Pride of Kent through open pollination. Pride of Ringwood once made up the vast majority of hops grown in Australia and at it's peak reached 90% of total crop acreage. Elsewhere Pride of Ringwood is considered too late harvest for the US but was at one stage also grown in Kashmir, India. While the Australian Pride of Ringwood crop is largely disease free, when grown in other locations it can be susceptible to downy mildew. Though it is primarily used in Australian lagers, there are plenty of examples of its use in the US. Buffalo Bill Brewery uses it in their Tasmanian Devil brew. Australians would be most familiar with its use in beers by Carlton and United Breweries, Fosters and Coopers. Also Known As POR Characteristics Spicy, fruity aroma Purpose Bittering Alpha Acid 7%-11% Origin Australia Substitutes East Kent Goldings, Centennial, Cluster Styles Amber Ale, Lager, Fruit Lambic, Pale Ale, Australian Lager, Strong Ale, Golden Ale, American Pale Ale

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When Australian hop Pride of Ringwood was released in 1958 it had the distinction of being the hop with the highest alpha acid content in the world. Though that title has been long surpassed it is still an incredibly popular bittering hop. Best utilised fresh, Pride of Ringwood is primarily a bittering hop but also exhibits spicy, fruity aromas when used as a late addition. The variety was developed by Bill Nash who then worked for the Carlton and United Brewery at the Ringwood Hop Research Station in Ringwood, Victoria. It was bred from English variety Pride of Kent through open pollination. Pride of Ringwood once made up the vast majority of hops grown in Australia and at it's peak reached 90% of total crop acreage. Elsewhere Pride of Ringwood is considered too late harvest for the US but was at one stage also grown in Kashmir, India. While the Australian Pride of Ringwood crop is largely disease free, when grown in other locations it can be susceptible to downy mildew. Though it is primarily used in Australian lagers, there are plenty of examples of its use in the US. Buffalo Bill Brewery uses it in their Tasmanian Devil brew. Australians would be most familiar with its use in beers by Carlton and United Breweries, Fosters and Coopers. Also Known As POR Characteristics Spicy, fruity aroma Purpose Bittering Alpha Acid 7%-11% Origin Australia Substitutes East Kent Goldings, Centennial, Cluster Styles Amber Ale, Lager, Fruit Lambic, Pale Ale, Australian Lager, Strong Ale, Golden Ale, American Pale Ale

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When Australian hop Pride of Ringwood was released in 1958 it had the distinction of being the hop with the highest alpha acid content in the world. Though that title has been long surpassed it is still an incredibly popular bittering hop. Best utilised fresh, Pride of Ringwood is primarily a bittering hop but also exhibits spicy, fruity aromas when used as a late addition. The variety was developed by Bill Nash who then worked for the Carlton and United Brewery at the Ringwood Hop Research Station in Ringwood, Victoria. It was bred from English variety Pride of Kent through open pollination. Pride of Ringwood once made up the vast majority of hops grown in Australia and at it's peak reached 90% of total crop acreage. Elsewhere Pride of Ringwood is considered too late harvest for the US but was at one stage also grown in Kashmir, India. While the Australian Pride of Ringwood crop is largely disease free, when grown in other locations it can be susceptible to downy mildew. Though it is primarily used in Australian lagers, there are plenty of examples of its use in the US. Buffalo Bill Brewery uses it in their Tasmanian Devil brew. Australians would be most familiar with its use in beers by Carlton and United Breweries, Fosters and Coopers. Also Known As POR Characteristics Spicy, fruity aroma Purpose Bittering Alpha Acid 7%-11% Origin Australia Substitutes East Kent Goldings, Centennial, Cluster Styles Amber Ale, Lager, Fruit Lambic, Pale Ale, Australian Lager, Strong Ale, Golden Ale, American Pale Ale

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When Australian hop Pride of Ringwood was released in 1958 it had the distinction of being the hop with the highest alpha acid content in the world. Though that title has been long surpassed it is still an incredibly popular bittering hop. Best utilised fresh, Pride of Ringwood is primarily a bittering hop but also exhibits spicy, fruity aromas when used as a late addition. The variety was developed by Bill Nash who then worked for the Carlton and United Brewery at the Ringwood Hop Research Station in Ringwood, Victoria. It was bred from English variety Pride of Kent through open pollination. Pride of Ringwood once made up the vast majority of hops grown in Australia and at it's peak reached 90% of total crop acreage. Elsewhere Pride of Ringwood is considered too late harvest for the US but was at one stage also grown in Kashmir, India. While the Australian Pride of Ringwood crop is largely disease free, when grown in other locations it can be susceptible to downy mildew. Though it is primarily used in Australian lagers, there are plenty of examples of its use in the US. Buffalo Bill Brewery uses it in their Tasmanian Devil brew. Australians would be most familiar with its use in beers by Carlton and United Breweries, Fosters and Coopers. Also Known As POR Characteristics Spicy, fruity aroma Purpose Bittering Alpha Acid 7%-11% Origin Australia Substitutes East Kent Goldings, Centennial, Cluster Styles Amber Ale, Lager, Fruit Lambic, Pale Ale, Australian Lager, Strong Ale, Golden Ale, American Pale Ale

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3 L of replacement food-grade propylene glycol for a Glycol Chiller.

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For fresh, fruit focused whites – A clean fermenter, rated highly in thiol conversion for optimum varietal expression. Lalvin QA23® has a very high ?-glucosidase activity, enzymes which help cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. It is known to enhance citrus fruit type aromas including lime and grapefruit.  For fresh, fruit focused whites – A clean fermenter, rated highly in thiol conversion for optimum varietal expression. Lalvin QA23® has a very high ?-glucosidase activity, enzymes which help cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. It is known to enhance citrus fruit type aromas including lime and grapefruit. 

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8g Wine Yeast perfect for rich full bodied red wines with exceptional flavour complexity.

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100 red crown seal caps. 

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Red Back Malt is also a unique malt made by Gladfield. It is prepared by a special process before going into the roaster, where it is roasted to favour certain maillard reactions which cause the malt to produce a lovely red hue in the resulting beer without the opalescence that can occur with other similar malts. In other words the wort colour is bright with good clarity but most of all a lovely red colour. Red Back goes well with Gladfield Ale and Aurora malt which is a melanoidin malt. Specification: Moisture (%) Max <6 Extract Fine Dry 78 Wort Colour Range (EBC) 60-80 Typical Wort Colour (EBC) 65 Typical Uses & Styles: Adds malty, dried fruit and toasted malt flavours with red hues Irish Red Ales Red Rye IPA India Red Ales American Amber Ales Usage Rate Guidance: Up to 15% of the grist

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This dust cover sits at the base of a font tower to hide the connecting screws and give a tidy look to your bar system.

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Inspired by the Star Wars original trilogy, the Pop Culture Brews podcast (2019-2021) crew set out on an intergalactic mission to create beer recipes inspired by episodes IV, V, and VI. For the final episode in the trilogy—Return of the Jedi (1983)—Pop Culture Brews cohost Andrew Sanders crafted a pale ale recipe reminiscent of Endor, the forest moon that is home to the furry and ferocious Ewoks. Andrew wanted Return of the Jedi Pale Ale to have more piney and earthy hop notes to reflect the forest setting of the final battle between the Rebels and the evil Empire. As a result, Return of the Jedi Pale Ale uses the same grist as A New Hope Pale Ale, but changes the dry hop additions to Simcoe and Chinook for a more West Coast-style hop. May The Wort Be With You!! Other Beers in the Trilogy: The Empire Strikes Back Dark Ale and A New Hope Pale Ale 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:Pale malt, Marris Otter, Wheat malt, Light Crystal malt, Carapils malt, Caramunich 1Citra, Simcoe and Chinook hopsBry-97 yeast Stats:OG 1.0424.5% ABV60-65 IBU

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Inspired by the Star Wars original trilogy, the Pop Culture Brews podcast (2019-2021) crew set out on an intergalactic mission to create beer recipes inspired by episodes IV, V, and VI. For the final episode in the trilogy—Return of the Jedi (1983)—Pop Culture Brews cohost Andrew Sanders crafted a pale ale recipe reminiscent of Endor, the forest moon that is home to the furry and ferocious Ewoks. Andrew wanted Return of the Jedi Pale Ale to have more piney and earthy hop notes to reflect the forest setting of the final battle between the Rebels and the evil Empire. As a result, Return of the Jedi Pale Ale uses the same grist as A New Hope Pale Ale, but changes the dry hop additions to Simcoe and Chinook for a more West Coast-style hop. May The Wort Be With You!! Other Beers in the Trilogy: The Empire Strikes Back Dark Ale and A New Hope Pale Ale 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:Pale malt, Marris Otter, Wheat malt, Light Crystal malt, Carapils malt, Caramunich 1Citra, Simcoe and Chinook hopsBry-97 yeast Stats:OG 1.0424.5% ABV60-65 IBU

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Inspired by the Star Wars original trilogy, the Pop Culture Brews podcast (2019-2021) crew set out on an intergalactic mission to create beer recipes inspired by episodes IV, V, and VI.  For the final episode in the trilogy—Return of the Jedi (1983)—Pop Culture Brews cohost Andrew Sanders crafted a pale ale recipe reminiscent of Endor, the forest moon that is home to the furry and ferocious Ewoks. Andrew wanted Return of the Jedi Pale Ale to have more piney and earthy hop notes to reflect the forest setting of the final battle between the Rebels and the evil Empire. As a result, Return of the Jedi Pale Ale uses the same grist as A New Hope Pale Ale, but changes the dry hop additions to Simcoe and Chinook for a more West Coast-style hop. May The Wort Be With You!! Other Beers in the Trilogy: The Empire Strikes Back Dark Ale and A New Hope Pale Ale 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:Pale malt, Marris Otter, Wheat malt, Light Crystal malt, Carapils malt, Caramunich 1Citra, Simcoe and Chinook hopsBry-97 yeast Stats:OG 1.0424.5% ABV60-65 IBU  

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Alcohol tolerance and fermentation performance are key attributes of this yeast. Contributes to aroma, structure and colour stability in quality red wines for warm to hot regions.  Given its tolerance to high alcohol, this yeast is recommended for the fermentation of high sugar red wines. Not only are its environmental parameters conducive to reliability under these conditions, it contributes to wine quality by enhancing varietal aroma expression, contributing to tannin structure and maintaining a high colour intensity.

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Typical rice flavour, colour and aroma. Will help you brew light, clean and crisp beers. Often used in American and Japanese lagers. Blue Lake Milling Flaked Rice

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Breeding:  Riwaka™ Brand 85.6-23 is a triploid aroma type bred during the development of New Zealand Hops “hops with a difference” programme  through crossing “Old Line” Saazer with specially developed New Zealand breeding selections. It was first released by New Zealand’s Plant & Food Hop Research Centre in 1997. Selection:  Riwaka™ is a real standout during selection especially when “rubbing up” for aroma scores its powerful grapefruit “citrussy” characters are literally breathtaking. This variety is  seen to have higher than average oil, almost double that of its Saazer parent. Brewing:  If you want to say “New Zealand Hops” in your beer than this variety says it all. The pure weight of the oil character experienced during selection carries right through to the glass. A punchy addition to the new world styles of Pales Ale and  New Zealand Pilseners. A bold hop that makes a statement Applications:  A bold fruity hop variety suitable for big styles such as IPA’s and Imperial Pilseners. Alpha Acids 4.5-6.5% Beta Acids 4.0-5.0% Cohumulone 32% of Alpha Acids Total Oil 1.5 ml oil per 100gm cone weight Concentration 233 uL Oil/gram Alpha Myrcene 68% Humulene 9% Caryophyllene 4% Farnesene 1% Citrus-Piney Fraction 5.9% Floral Estery Fraction 2.8% H/C Ratio 3.4 Other 0%

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Breeding: Riwaka™ Brand 85.6-23 is a triploid aroma type bred during the development of New Zealand Hops “hops with a difference” programme through crossing “Old Line” Saazer with specially developed New Zealand breeding selections. It was first released by New Zealand’s Plant & Food Hop Research Centre in 1997. Selection: Riwaka™ is a real standout during selection especially when “rubbing up” for aroma scores its powerful grapefruit “citrussy” characters are literally breathtaking. This variety is seen to have higher than average oil, almost double that of its Saazer parent. Brewing: If you want to say “New Zealand Hops” in your beer than this variety says it all. The pure weight of the oil character experienced during selection carries right through to the glass. A punchy addition to the new world styles of Pales Ale and New Zealand Pilseners. A bold hop that makes a statement Applications: A bold fruity hop variety suitable for big styles such as IPA’s and Imperial Pilseners. Alpha Acids 4.5-6.5% Beta Acids 4.0-5.0% Cohumulone 32% of Alpha Acids Total Oil 1.5 ml oil per 100gm cone weight Concentration 233 uL Oil/gram Alpha Myrcene 68% Humulene 9% Caryophyllene 4% Farnesene 1% Citrus-Piney Fraction 5.9% Floral Estery Fraction 2.8% H/C Ratio 3.4 Other 0%

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Roast barley are un-malted barley kernels which have been toasted in an oven until almost black. Roast barley is, after base malt, usually the most-used grain in stout beers, contributing the majority of the flavour and the characteristic dark-brown colour; undertones of chocolate and coffee are common. Essential for stouts, it imparts a distinct, roasted flavour to Stouts. Other dark beers also benefit from smaller quantities (2 - 6%). Small amounts are OK in Porters, provided it doesn't overpower the chocolate/caramel notes. Gladfield Roast Barley

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Dark roasted wheat, used similarly to roasted barley. A novel addition for darker wheat based beers. A style of grain popularised by the very similar "Midnight Wheat" by Briess. Gladfield Roasted Wheat

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