Other ingredients

Alcotec Alpha Amylase Enzyme 5g

Yeast Stop does what the name says, it stops the yeast from fermenting by killing the yeast in beer and wine.Weight: 10gDosage: 10g per 23 liter.Ingredients: potassium sorbate 5g, sodium disulphite 5g

Better Brew Brewing Sugar 1kg

Maltodextrin Brewbody 500g

Mangrove Jack's Carbonation Drops 200g

Muntons Carbonation Drops 160g

Protafloc 0,5g

Protafloc is a clarifying agent based on Carragenan (the active sunstance in Irish Moss). Dosage 2-3g per 100L. Add 15 minutes before end of boil.Weight: 40g

Protafloc is a clarifying agent based on Carragenan (the active sunstance in Irish Moss). Dosage 2-3g per 100L. Add 15 minutes before end of boil.Weight: 50g

Clarity Ferm is an easy-to-use enzyme that eliminates chill haze in beer and serves as an alternative for clarifying and stabilizing the appearance of beer. Additional benefits also include cost...

Enzyme for Brut IPA and low carb beer. Enzyme that helps increase the attenuation by converting starch and dextrines to fermentable glucose. Suitable for beer styles with high levels of attenuation,...

Licorice Powder 12g

Coriander Seeds 30g

Himalaya Salt 30g

Lactose 250g is an unfermentable milk sugar. Recommended dosage: 100-250g per 10 liter.Weight:250g

Lactose 1kg is an unfermentable milk sugar. Recommended dosage: 100-250g per 10 liter.Weight:1kg

Oak Cubes French Medium Toast 250g

Oak Cubes French Heavy Toast 250g

Oak Pieces French Heavy Toast 250g

Oak Pieces American Heavy Toast 1kg

Oak Pieces American Medium Toast 1kg

Oak Pieces French Heavy Toast 1kg

Oak Pieces American Bourbon 1kg

Used by many Belgian breweries. Adds a unique flavour to your beer. Ideal for light Belgian ales. Also suitable for cooking, liqueurs and pastries.

Used by many Belgian breweries. Adds a unique flavour to your beer. Ideal for dark Belgian ales. Also suitable for cooking, liqueurs and pastries.Colour: 600 - 700 °EBC.

Provides a better flow and prevents stuck mashes. Particularly needed when brewing with unmalted grains as well as rye or wheat malt, or when brewing high-gravity beers.Rice hulls does not impact the...

Enzyme preparation which has been developed to increase the complexity of the hop aroma and flavour profile in beer. The enzyme beta-glucosidase is capable of hydrolysing the glycosidic bonds,...

Servomyces is a very effective yeast nutrient, originally developed at Weihenstephan the German brewing industry. The active ingredient is yeast cells enriched with Zinc, which normally is missing in...