{"title":"Ingredients","description":"\u003cp\u003eMake your perfect batch with KegLand’s massive range of premium home brew ingredients. From fresh hops and quality malts to world-class yeast strains, we have everything you need for all grain, extract, and kit brewing at the best prices in Australia.\u003c\/p\u003e","products":[{"product_id":"fermentis-safale-us-05-american-yeast-x-11-5g","title":"Fermentis SafAle US-05 Yeast x 11.5g","description":"\u003cp\u003eAmerican ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. \u003cbr\u003e\u003cbr\u003eIf you are heat conscious of your yeast in transport. We would highly recommend selecting AusPost Express to speed up the delivery time for your precious cargo.\u003cbr\u003e\u003cbr\u003eFermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles.\u003cbr\u003e\u003cbr\u003eIn order to compare our strains, we ran fermentation trials in laboratory conditions with a standard wort for all the strains and standard temperature conditions (SafLager: 12°C for 48h then 14°C \/ SafAle: 20°C). We focused on the following parameters: Alcohol production, residual sugars, flocculation and fermentation kinetic. \u003cbr\u003eGiven the impact of yeast of the quality of the final beer it is recommended to respect the recommended fermentation instructions. We strongly advise users to make fermentation trials before any commercial usage of our products. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eShelf Life\u003c\/strong\u003e \u003cbr\u003eRefer to best before end date printed on the sachet. \u003cbr\u003eOpened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. \u003cbr\u003eDo not use soft or damaged sachets.\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" title=\"Yeast Nutrient\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success.pdf?v=1679587157\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" style=\"color: #ef3e36;\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":43449558565120,"sku":"KL08686","price":5.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL08686-FermentisSafaleUS-05Yeastx11.5g.jpg?v=1768781942"},{"product_id":"fermentis-saflager-s-23-german-yeast-x-11-5g","title":"Fermentis SafLager S-23 Yeast x 11.5g","description":"\u003cp\u003eBottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate. \u003cbr\u003e\u003cbr\u003eIf you are heat conscious of your yeast in transport. We would highly recommend selecting AusPost Express to speed up the delivery time for your precious cargo.\u003cbr\u003e\u003cbr\u003eFermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles.\u003cbr\u003e\u003cbr\u003eBottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.\u003cbr\u003e\u003cbr\u003eFermentation: ideally 12-15°C (53.6-59°F)\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eShelf Life\u003c\/strong\u003e \u003cbr\u003eRefer to best before end date printed on the sachet. \u003cbr\u003eOpened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. \u003cbr\u003eDo not use soft or damaged sachets.\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" title=\"Yeast Nutrient\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success.pdf?v=1679587157\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" style=\"color: #ef3e36;\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":43449558663424,"sku":"KL08709","price":9.14,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL08709-FermentisSafLagerS-23Yeastx11.5g_c257e812-f06c-4177-af35-c897a5633cca.jpg?v=1768782214"},{"product_id":"amarillo-25g-pellet-hop","title":"Amarillo - (25g Pellet Hop)","description":"\u003cp\u003eAmarillo hops are used worldwide where its ultra-high myrcene content creates a delicious orange citrus flavour. A varietal of Virgil Gamache Farms, Inc. Amarillo is highly acidic, making it a perfect choice for for ESB’s and Pale Ales.\u003cbr\u003eOtherwise known as a supercharged Cascade hop, Amarillo boasts a massive punch of citrus flavours and delicate floral notes. Best used in all areas of the boil and dry hopped.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eAlpha Acid: 8.80%\u003cbr\u003eBeer styles: India pale ale, Ale, Wheat beer, Bitter, ESB's\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eSimilar hops: Cascade, Centennial\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eAroma: Flowery, Citrusy\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003ePurpose: Dual-purpose\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eOrigin: USA\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eCrop Year: 2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOur hops are packed to 25g within + or - 3%.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAlso available in 500g size - \u003ca href=\"https:\/\/kegland.com.au\/products\/amarillo-500g-pellet-hop\"\u003eAmarillo - (500g Pellet Hop)\u003c\/a\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43449559056640,"sku":"KL36092","price":2.24,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL36092-2025-Amarillo-USA.jpg?v=1750818464"},{"product_id":"cascade-25g-pellet-hop","title":"Cascade - (25g Pellet Hop)","description":"\u003cp\u003ePioneered 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.\u003c\/p\u003e\n\u003cp\u003eIt features excellent vigor 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.\u003c\/p\u003e\n\u003cp\u003eCascade was originally developed through open pollination of English variety Fuggle and the Russian variety Serebrianka and is named after the Cascade Range, mountains that run from northern California all the way north to British Columbia, Canada.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: x-small;\"\u003e\"Source: \u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #3366ff;\"\u003eHopslist.com\u003c\/span\u003e\u003c\/span\u003e - Book available from Kegland \u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #3366ff;\"\u003ehere\u003c\/span\u003e\u003c\/span\u003e.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eAlpha Acid: 7.60%\u003cbr\u003eBeer styles: American pale ale, Barley Wine, Ale, Lager\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eSimilar hops: Amarillo hops, Centennial\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eAroma: Citrus, Floral\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003ePurpose: Dual-purpose\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eOrigin: USA\u003cbr\u003eCrop Year: 2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003eOur hops are packed to 25g within + or - 3%.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAlso available in 500g size - \u003ca class=\"bold\" href=\"https:\/\/kegland.com.au\/products\/cascade-500g-pellet-hop\"\u003eCascade - (500g Pellet Hop)\u003c\/a\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43449559154944,"sku":"KL36122","price":1.71,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL36122-2025-Cascade-USA.jpg?v=1750818464"},{"product_id":"whirlfloc-tablets-10-tablets","title":"(10 Pack) - Whirlfloc T (Tablets)","description":"\u003cp\u003eAn emulsifying agent, promotes break material formation and precipitation during the boil and upon cooling.\u003c\/p\u003e\n\u003cp\u003eDirections:\u003cbr\u003eAdd ½ tablet to 20-25L of wort, 10-15 minutes before end of boil.\u003c\/p\u003e\n\u003cp\u003eContains: 10 tablets\u003cbr\u003e(Approx. 25g)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494311133440,"sku":"KL11853","price":4.85,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/10-pack-whirlfloc-t-tablets-kegland-1_b311e2fd-f7c3-4906-b209-c225be6fc9bf.png?v=1768793517"},{"product_id":"compact-adjustable-magnetic-stirrer-machine","title":"Compact Adjustable Magnetic Stirrer Machine","description":"\u003cp\u003eIf you're new to brewing you'll soon learn that healthy yeast makes better beer. The best place to start with making healthy yeast is to build up their numbers.\u003cbr\u003eWe like to use \u003cstrong\u003eBrewFather \u003c\/strong\u003eto find out how much yeast you need to build up to get the best possible beer fermented.\u003cbr\u003e\u003cbr\u003eIn combination with a 1000mL, 3000mL or even a whopping 5000mL Conical Erlenmeyer flask. You'll be able to make a varying range of yeast starters depending on your batch size.\u003c\/p\u003e\n\u003cp\u003eWe used to have an older design that had a heating element in the stirrer machine but this heating element was difficult to control and it often had issues, also the heating element was risky as it could get too hot and cook the yeast.  As a result these units no longer have a heating element in the stir plate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e\u003cbr\u003e- Magnetic Stir Bar\u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494366478592,"sku":"KL07061","price":29.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL07061_-_Compact_Adjustable_Magnetic_Stirrer_Machine_-_01.jpg?v=1742438453"},{"product_id":"artisanale-type-1-16-5l","title":"Artisanale - Type 1","description":"\u003cp\u003eThis is a generic wort it is suitable for making pale low bitterness style such as Munich Helles, European or Australian lager, brown ale, mild, Scottish Ale or Oktoberfest, Marzen.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eArtisanale Fresh Wort Kit - Type 1\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eOur friends on the other side make these kits on Speidel 500L Braumeister Brewery, they are all grain and brewed true to style. \u003cbr\u003eWe love a fresh wort kit, because sometimes you just don't have time or can't be bothered to make a delicious all grain brew. \u003cbr\u003eTo make these fresh wort kits \u003cstrong\u003epop!\u003c\/strong\u003e, we do suggest a yeast starter. Either doing it per the yeast instructions, or via a magnetic stir plate yeast starter. If you're not familiar with yeast starters, please do some googling and make your beer better.\u003cbr\u003eArtisanwort kits are generally designed to add 3 litres of water to the fermentation to achieve the ideal balance, you may if you wish, not add the extra water for a richer, higher gravity version.\u003c\/p\u003e\r\n\u003ch4\u003e\u003c\/h4\u003e\r\n\u003cbr\u003e\r\n\u003ch2\u003e\u003cspan style=\"color: #ff0000;\"\u003eGeneral Specifications\u003c\/span\u003e\u003c\/h2\u003e\r\n\u003cp\u003eApproximate cube volume: 16.5L Plus 3L of extra water added.\u003cbr\u003eStarting Gravity: 1.051 \u003cbr\u003eBitterness: 26 IBU's using Magnum hops.\u003cbr\u003eGrist make up: Joe White Pilsner 93% and Best Vienna 7%.\u003cbr\u003eLate hops: Hallertau Mittlefruh.\u003cbr\u003eRecommended yeasts: - Dependant on the intended style of beer.\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494380372224,"sku":"KL07528","price":43.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/artisanale-type-1-kegland-1_ae8ae20b-bf8e-462e-a946-93aa5467ed71.png?v=1687330525"},{"product_id":"artisanale-berliner-weisse-gose-sour-beer-16-5l","title":"Artisanale - Berliner Weiss","description":"\u003cp\u003eThis is wort is kettle soured with Wyeast Lacto buchneri 5335 and Lacto plantarum. This makes it perfectly suited to making a Berliner Weisse, Gose adding Brett or fruit. The possibilities are almost unlimited. It is a low gravity but the acidity makes it a tough environment for the yeast so we recommend using 2 packs of either liquid or dry yeast use 1 pack and make a 2 litre starter. Use a mild flavoured yeast such as WLP001 California Ale Yeast or WLP036 Düsseldorf Alt Yeast. US05 is a suitable dry yeast.\u003c\/p\u003e\n\u003cp\u003eOur friends on the other side make these kits on Speidel 500L Braumeister Brewery, they are all grain and brewed true to style. \u003cbr\u003eWe love a fresh wort kit, because sometimes you just don't have time or can't be bothered to make a delicious all grain brew. \u003cbr\u003eTo make these fresh wort kits \u003cstrong\u003epop!\u003c\/strong\u003e, we do suggest a yeast starter. Either doing it per the yeast instructions, or via a magnetic stir plate yeast starter. If you're not familiar with yeast starters, please do some googling and make your beer better.\u003cbr\u003eArtisanale wort kits are generally designed to add 3 litres of water to the fermentation to achieve the ideal balance, you may if you wish, not add the extra water for a richer, higher gravity version.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #ff0000;\"\u003eGeneral Specifications\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eApproximate cube volume: 16.5L \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eStarting Gravity: 1.035\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrist make up: Joe White Pilsner 50%, Best Wheat 50%.\u003c\/span\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494380470528,"sku":"KL07559","price":56.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/artisanale-berliner-weiss-kegland-1_71ff472b-eecf-47be-b067-65bfc3cd176e.png?v=1687330526"},{"product_id":"artisanale-2-birds-us-amber-ale-16-5l","title":"Artisanale - 2 Birds US Amber Ale","description":"A tasty hoppy amber recipe made in collaboration between 2 Birds Brewing and Grain \u0026amp; Grape.\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eArtisanale Fresh Wort Kit - 2 Birds US Amber Ale\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eOur friends on the other side make these kits on Speidel 500L Braumeister Brewery, they are all grain and brewed true to style. \u003cbr\u003eWe love a fresh wort kit, because sometimes you just don't have time or can't be bothered to make a delicious all grain brew. \u003cbr\u003eTo make these fresh wort kits \u003cstrong\u003epop!\u003c\/strong\u003e, we do suggest a yeast starter. Either doing it per the yeast instructions, or via a magnetic stir plate yeast starter. If you're not familiar with yeast starters, please do some googling and make your beer better.\u003cbr\u003eArtisanwort kits are generally designed to add 3 litres of water to the fermentation to achieve the ideal balance, you may if you wish, not add the extra water for a richer, higher gravity version.\u003c\/p\u003e\r\n\u003ch4\u003e \u003c\/h4\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003ch2\u003e\u003cspan style=\"color: #ff0000;\"\u003eGeneral Specifications\u003c\/span\u003e\u003c\/h2\u003e\r\n\u003cp\u003eApproximate cube volume: 16.5L.\u003cbr\u003eStarting Gravity: 1.064 \u003cbr\u003eBitterness: 40 IBU's using US Warrior hops.\u003cbr\u003eGrist make up: JW Ale 35%, JW Pilsner 35%, Weyermann Melanoidin 10%, JW Munich 10%, JW Wheat 6%, JW Caramalt 3.5% and JW Roast Malt 0.5%.\u003cbr\u003eFlavour hopped with Galaxy and Cascade.\u003cbr\u003eRecommended yeasts: \u003ca title=\"WLP001 California Ale Yeast\" href=\"https:\/\/www.kegland.com.au\/wlp001-california-ale-yeast.html\" target=\"_blank\" rel=\"noopener\"\u003eWLP001 California Ale Yeast\u003c\/a\u003e, \u003ca title=\"Fermentis SafAle US-05 (American) Yeast x 11.5g\" href=\"https:\/\/www.kegland.com.au\/safale-us-05-x-11-5g.html\" target=\"_blank\" rel=\"noopener\"\u003eSAF US05\u003c\/a\u003e or \u003ca title=\"LalBrew Premium Series - BRY-97 - American West Coast Style Ale Yeast x 11g - Lallemand\" href=\"https:\/\/www.kegland.com.au\/lalbrew-bry-97-yeast-x-11g-american-west-coast-ale.html\" target=\"_blank\" rel=\"noopener\"\u003eLalBrew BRY97\u003c\/a\u003e.\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494380994816,"sku":"KL07658","price":53.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/artisanale-2-birds-us-amber-ale-kegland-1_537d7beb-04e5-4b66-b3a1-f7ce3f7a2d56.png?v=1687330526"},{"product_id":"artisanale-bohemian-pilsner-16-5l","title":"Artisanale - Bohemian Pilsner","description":"\u003cp\u003eThis is our first seasonal beer. It is a classic Bohemian or Czech Pilsner with a good malt profile, firm bitterness and pleasant hop aroma and flavour.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eArtisanale Fresh Wort Kit - Bohemian Pils\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eOur friends on the other side make these kits on Speidel 500L Braumeister Brewery, they are all grain and brewed true to style. \u003cbr\u003eWe love a fresh wort kit, because sometimes you just don't have time or can't be bothered to make a delicious all grain brew. \u003cbr\u003eTo make these fresh wort kits \u003cstrong\u003epop!\u003c\/strong\u003e, we do suggest a yeast starter. Either doing it per the yeast instructions, or via a magnetic stir plate yeast starter. If you're not familiar with yeast starters, please do some googling and make your beer better.\u003cbr\u003eArtisanwort kits are generally designed to add 3 litres of water to the fermentation to achieve the ideal balance, you may if you wish, not add the extra water for a richer, higher gravity version.\u003c\/p\u003e\r\n\u003ch4\u003e \u003c\/h4\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003ch2\u003e\u003cspan style=\"color: #ff0000;\"\u003eGeneral Specifications\u003c\/span\u003e\u003c\/h2\u003e\r\n\u003cp\u003eApproximate cube volume: 16.5L Plus 3L of extra water added.\u003cbr\u003eStarting Gravity: 1.052. \u003cbr\u003eBitterness: 40 IBU's using Northern Brewer hops.\u003cbr\u003eGrist make up: 80% Joe White Pilsner and 20% Weyermann Pilsner.\u003cbr\u003eLate hops: Saaz\u003cbr\u003eRecommended yeasts: \u003ca title=\"WLP802 Czecg Budejovice Yeast\" href=\"https:\/\/www.kegland.com.au\/wlp802-czech-budejovice-lager-yeast.html\" target=\"_blank\" rel=\"noopener\"\u003eWLP802 Czech Budejovice Lager\u003c\/a\u003e Yeast, \u003ca title=\"Fermentis SAF 34\/70\" href=\"https:\/\/www.kegland.com.au\/saflager-w-34-70-x-11-5g.html\" target=\"_blank\" rel=\"noopener\"\u003eFermentis SAF 34\/70\u003c\/a\u003e or \u003ca title=\"LalBrew Diamond Lager\" href=\"https:\/\/www.kegland.com.au\/lalbrew-premium-diamond-lager-yeast-x-11g-lallemand.html\"\u003eLalBrew Diamond Lager\u003c\/a\u003e.\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494415499520,"sku":"KL10290","price":50.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/artisanale-bohemian-pilsner-kegland-1_e4885f25-7251-481b-a8d3-f0b834cc7ca2.png?v=1687330717"},{"product_id":"techni-dry-ice-pack-for-liquid-yeast-3-x-2-cells-heavy-duty-4-ply-reusable","title":"Techni Ice Pack (2 x 3 Cells)","description":"\u003cp\u003eThis product has been \u003ca href=\"https:\/\/kegland.com.au\/products\/cryogelular-ice-cold-gel-pack-heat-pack-or-cold-pack?_pos=1\u0026amp;_psq=cell\u0026amp;_ss=e\u0026amp;_v=1.0\" title=\"Cryogelular - Cold Gel Pack 2 x 2 Cold Cells 14cm x7cm\"\u003e\u003cspan\u003eKL12553 - Cryogelular - Cold Gel Pack 2 x 2 Cold Cells 14cm x7cm\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003eWe would highly recommend to \u003cstrong\u003eall customers\u003c\/strong\u003e to purchase an Ice Pack or two in the warmer months of the year for their liquid yeast. \u003cbr\u003eEven if you haven't chosen an express method of shipping we still highly recommend giving your liquid yeast the best possible viability in transit.\u003cbr\u003eThe Ice Packs that we use are the highest quality for both strength and cooling longevity with heavy duty reusable 4 ply construction.\u003cbr\u003eThese Ice Packs are designed to be reused! Non-Toxic Hot or Cold. FDA Approved\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494424051968,"sku":"KL10818","price":0.5,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/techni-ice-pack-2-x-3-cells-kegland-1_14631d20-f069-4c65-8af9-c1b962262447.png?v=1687330810"},{"product_id":"digital-kitchen-scales-up-to-10kg-3g","title":"Digital Kitchen Scales 1g - 10kg","description":"\u003cp\u003eThese digital scales are ideal for accurately measuring:\u003cbr\u003e- Hops \u003cbr\u003e- Specialty Malt\u003cbr\u003e- Yeast Starters\u003cbr\u003e- Cleaning Powders\u003cbr\u003e- Disposable Cylinders\u003cbr\u003e- Most items up to 10kg\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eIt is not suitable for weighing under 5g accurately.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis 10kg scale with 1gram increments scale is perfect for measuring out hop additions accurately as well as yeast for those brewers who buy in bulk.\u003c\/p\u003e\n\u003cp\u003eCompact Size, perfect for measuring hop and yeast additions\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eDigital LED Display\u003c\/li\u003e\n\u003cli\u003eAuto Switch Off, Also with \"On\/Off\" Button for Manual Control to Save Battery Life\u003c\/li\u003e\n\u003cli\u003eThe High Precision Function Offers a Large 10000g Capacity with Precise 1g Accuracy\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003ePackage Includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Case\u003c\/li\u003e\n\u003cli\u003e2 x AA Batteries \u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e(not included)\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003ePlease note this is suited for measuring grain hops over 5g (+-3g). Not advisable for salt and water additions that require a much more accurate weight.\u003c\/strong\u003e\u003c\/em\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494436471040,"sku":"KL11020","price":8.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/digital-kitchen-scales-1g-10kg-kegland-1_275735fa-834d-4766-a886-700c33979acd.png?v=1687330872"},{"product_id":"artisanale-mattys-russian-imperial-stout-16-5l","title":"Artisanale - Mattys Russian Imperial Stout","description":"This is our first seasonal beer. It is a classic Bohemian or Czech Pilsner with a good malt profile, firm bitterness and pleasant hop aroma and flavour.\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eArtisanale - Matty's Russian Imperial Stout (16.5L)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eOur friends on the other side make these kits on Speidel 500L Braumeister Brewery, they are all grain and brewed true to style. \u003cbr\u003eWe love a fresh wort kit, because sometimes you just don't have time or can't be bothered to make a delicious all grain brew. \u003cbr\u003eTo make these fresh wort kits \u003cstrong\u003epop!\u003c\/strong\u003e, we do suggest a yeast starter. Either doing it per the yeast instructions, or via a magnetic stir plate yeast starter. If you're not familiar with yeast starters, please do some googling and make your beer better.\u003cbr\u003eArtisanwort kits are generally designed to add 3 litres of water to the fermentation to achieve the ideal balance, you may if you wish, not add the extra water for a richer, higher gravity version.\u003c\/p\u003e\r\n\u003ch4\u003e \u003c\/h4\u003e\r\n\u003ch2\u003e\u003cspan style=\"color: #ff0000;\"\u003eGeneral Specifications\u003c\/span\u003e\u003c\/h2\u003e\r\n\u003cp\u003eApproximate cube volume: 16.5L Plus 3L of extra water added.\u003cbr\u003eStarting Gravity: 1.100. \u003cbr\u003eBitterness: 72 IBU's\u003cbr\u003eGrist make up: Joe White Ale 78%, JW Chocolate 5%, JW Roast Barley 5%, Simpson Pale Chocolate 4%, Dingemans Special B 4%, Flaked Oats 4% and Best's Caramunich II 4%.\u003cbr\u003eHops: US Warrior for bttering and East Kent Goldings added at 10min and flame out\u003cbr\u003eRecommended yeasts: \u003ca title=\"WLP001 - California Ale Yeast\" href=\"https:\/\/www.kegland.com.au\/wlp001-california-ale-yeast.html\" target=\"_blank\" rel=\"noopener\"\u003eWLP001 - California Ale Yeast\u003c\/a\u003e with a starter or 3 packs of \u003ca title=\"Fermentis SafAle US-05\" href=\"https:\/\/www.kegland.com.au\/safale-us-05-x-11-5g.html\"\u003eFermentis SafAle US-05\u003c\/a\u003e or 3 packs of \u003ca title=\"LalBrew Bry 97\" href=\"https:\/\/www.kegland.com.au\/lalbrew-bry-97-yeast-x-11g-american-west-coast-ale.html\"\u003eLalBrew Bry 97\u003c\/a\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494441025792,"sku":"KL11822","price":63.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/artisanale-mattys-russian-imperial-stout-kegland-1_e23f691a-78df-49c9-baaf-66e4f887fa38.png?v=1687330895"},{"product_id":"artisanale-yarraville-pale-ale-16-5l","title":"Artisanale - Yarraville Pale Ale","description":"\u003cp\u003eA hoppy ale with loads of the best of the Pacific Rim hops Galaxy, Citra and Kohatu. An easy drinking session pale ale with a malty backbone using Australian pilsner malt and German Crystal malt.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eArtisanale - Yarraville Pale Ale (16.5L)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eOur friends on the other side make these kits on Speidel 500L Braumeister Brewery, they are all grain and brewed true to style. \u003cbr\u003eWe love a fresh wort kit, because sometimes you just don't have time or can't be bothered to make a delicious all grain brew. \u003cbr\u003eTo make these fresh wort kits \u003cstrong\u003epop!\u003c\/strong\u003e, we do suggest a yeast starter. Either doing it per the yeast instructions, or via a magnetic stir plate yeast starter. If you're not familiar with yeast starters, please do some googling and make your beer better.\u003cbr\u003eArtisanwort kits are generally designed to add 3 litres of water to the fermentation to achieve the ideal balance, you may if you wish, not add the extra water for a richer, higher gravity version.\u003c\/p\u003e\r\n\u003ch4\u003e \u003c\/h4\u003e\r\n\u003ch2\u003e\u003cspan style=\"color: #ff0000;\"\u003eGeneral Specifications\u003c\/span\u003e\u003c\/h2\u003e\r\n\u003cp\u003eApproximate cube volume: 16.5L Plus 3L of extra water added.\u003cbr\u003eStarting Gravity: 1.045. \u003cbr\u003eBitterness: 18 IBU's.\u003cbr\u003eGrist make up: Joe White Pilsner 95% and Best's Carahell 5%.\u003cbr\u003eLate hops: Citra, Galaxy and Kohatu.\u003cbr\u003eRecommended yeasts: \u003ca title=\"WLP001 - California Ale Yeast\" href=\"https:\/\/www.kegland.com.au\/wlp001-california-ale-yeast.html\" target=\"_blank\" rel=\"noopener\"\u003eWLP001 - California Ale Yeast\u003c\/a\u003e or \u003ca title=\"WLP052 - California V Ale Yeast\" href=\"https:\/\/www.kegland.com.au\/wlp051-california-v-ale.html\"\u003eWLP052 - California V\u003c\/a\u003e Ale. Or dry yeast \u003ca title=\"Fermentis SafAle US-05\" href=\"https:\/\/www.kegland.com.au\/safale-us-05-x-11-5g.html\"\u003eFermentis SafAle US-05\u003c\/a\u003e.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494441124096,"sku":"KL11839","price":46.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/artisanale-yarraville-pale-ale-kegland-1_10f76624-a1e1-48fc-8ecc-4a4535dc5737.png?v=1687330896"},{"product_id":"beer-clearing-agent-gelatine-finings-7g","title":"Beer Clearing Agent - Gelatine Finings - 7g","description":"\u003cp\u003eFinings is a clearing agent to help improve the clarity of your beer.\u003c\/p\u003e\r\n\u003cp\u003eYou can fine with gelatin in either a fermenter (primary or secondary), or directly in the serving keg. In either case, you want the beer to be cold, \u003cspan style=\"color: #0000ff;\"\u003e\u003cstrong\u003eICE cold\u003c\/strong\u003e\u003c\/span\u003e. \u003cbr\u003eThe colder the beer is, the more haze-forming particulates will form. This is also known as Chill Haze.\u003cbr\u003eThe more haze-forming particulate that forms, the more particulate the gelatin can fine out. You may have some success at cellar temps (10-12C), but for best results the beer should be at serving temp (0-4C) or cold crashing for -1C for 3 Days.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBeer Clearing Agent - Gelatine Finings - 7g\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e\r\n\u003cbr\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e-Get a microwave-safe glass cup (Pyrex measuring jug). Measure out 150mL cup cold water from the tap. (Potable water)\u003cbr\u003e-Add one teaspoon of gelatin, and stir the solution.\u003cbr\u003e-Place the water\/gelatin mixture in the microwave, and begin to heat it 15-30 seconds at a time, stopping to stir the solution and check the temperature. As it heats up, you'll notice the gelatin will begin to dissolve.\u003cbr\u003e-Continue heating\/stirring until the mixture reaches somewhere between 65 - 75C remove from the microwave. \u003cstrong\u003eDon't allow to go above 75C or you'll be making jelly\u003c\/strong\u003e. This is just pasteurisation (killing the germs)\u003cbr\u003e-Give the mixture one last stir, and dump it straight into your beer. Gently swirl the fermenter or keg, and return it to your fridge or kegerator for 24-48 hours.\u003cbr\u003e-If you used a keg, purge the headspace with CO2 to remove any oxygen that got mixed in.\u003c\/p\u003e\r\n\u003cp\u003eGelatin works rather quickly. It's extremely effective at dropping yeast out of solution, as well as lots of haze-forming particulates. I find that 48 hours later, the beer drops crystal clear. If you bottle your beer, rack the beer to a bottling bucket, and bottle away. Don't worry, there are still plenty of yeast in solution to carbonate the bottles.\u003c\/p\u003e\r\n\u003cp\u003eIf you keg, you'll have to draw off a couple very cloudy pints before the beer clears up. Gelatin literally drops yeast and particulates down to the bottom of the keg. Since the dip-tube draws from the bottom, that junk will be the first thing pulled from the keg. After a pint or two, it'll be smooth sailing until the keg kicks.\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494442533120,"sku":"KL11907","price":1.35,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/beer-clearing-agent-gelatine-finings-7g-kegland_3d9868c9-4cf3-4207-b612-825f822926cf.png?v=1687330895"},{"product_id":"dextrose-mono-hydrate-powder-25kg-bag","title":"25kg SACK - Dextrose Monohydrate (Powder)","description":"Dextrose is ideal for the priming of beer bottles for secondary fermentation. It improves the quality of beer. It is fully fermentable and leaves a fresh, clean flavour and minimum sediment.  \u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eDextrose Mono-hydrate (Powder) - 25kg Bag\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eDextrose is used to \"prime\" your beer to produce natural carbonation in a bottle\/keg or can. \u003cbr\u003e\u003cbr\u003eIt can also be used to boost the amount of alcohol production from a batch of beer\/cider\/wine or distilling wash.\u003cbr\u003e\u003cbr\u003eDextrose will produce a neutral flavour, leaving your product as close to the original recipe as possible but with an extra kick of booze.\u003cbr\u003e\u003cbr\u003eFor calculating how much dextrose to use for your bottles\/kegs or cans. We prefer to use \u003ca href=\"https:\/\/www.brewersfriend.com\/beer-priming-calculator\/\" title=\"Priming Calculator\" target=\"_blank\"\u003eBrewers Friends Calculator -\u0026gt; Here\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/a\u003e\u003cem\u003e\u003cstrong\u003eFor MSDS please see Instruction Manual Tab Below\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494454493440,"sku":"KL12522","price":55.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/25kg-sack-dextrose-mono-hydrate-powder-kegland_2b9a10df-b701-4b21-ad1e-ca639cf9d947.png?v=1687330991"},{"product_id":"wln4100-ultra-ferm-10ml","title":"WLN4100 - Ultra Ferm 10mL","description":"ULTRA-FERM is a liquid amyloglucosidase (highly concentrated) from selected classical strain of \u003cem\u003eAspergillus niger. \u003c\/em\u003eUltra-Ferm can be used to make Brut IPAs.\n\u003cdiv\u003e\n\u003ch3\u003e\u003cspan style=\"color: #ff0000;\"\u003eApplications\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e1) To reduce saccharification times.\u003cbr\u003e2) To saccharify unmalted cereal brews.\u003cbr\u003e3) To increase attenuation.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #ff0000;\"\u003eFunction In Beer Production\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eBrewers often want to produce light beers or dietetic beers. In these cases the brewer wants a controlled or complete hydrolysis of starch and dextrins to fermentable glucose. Traditional brewing methods permit only 75 to 80% hydrolysis of starch present in the grain raw material. Ultra-Ferm amyloglucosidase permits total hydrolysis of dextrins to fermentable glucose, from all types of starch.\u003c\/p\u003e\n\u003cp\u003eIn the brewhouse, the recommended application dosage of Ultra-Ferm is 0.8 to 3.2L per ton of starch. It can be added at the beginning of the mash-in. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should not exceed 60°C. Amyloglucosidase activity is completely destroyed when the wort is held at 85°C for 10 minutes.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #ff0000;\"\u003eFunction In Spirit Production\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eAfter starch liquefaction by alpha-amylase, dextrins are hydrolysed in glucose by amyloglucosidase, before alcoholic fermentation. Ethanol production is faster and yield is higher. The recommended saccharification temperature is 60°C.\u003c\/p\u003e\n\u003cp\u003eA suitable substrate for saccharification is a liquefied starch with a dextrose equivalent (DE) between 10 and 20. A higher DE than 20 might reduce the saccharification efficiency. The concentration of the substrate will also influence the saccharification efficiency. A concentration of 20-25% is a general practice. ULTRA-FERM dosage, for given reaction time, depends on the amount of glucose requested. It is usually recommended to add 400 ml per ton of starch for a fast hydrolysis. Possible pH range of use is from 3.5 to 5.5 with optimal between 4.0 and 5.3.\u003c\/p\u003e\n\u003cp\u003eOptimal temperature is 60°C. Amyloglucosidase activity is completely destroyed when the saccharified liquor is held at 85°C for 10 minutes. As an example: a yield of 94% glucose can be obtained after 40 hours with 36000 AGI per kg dry matter; after 72 hours with 17000 AGI\/kg and after 85 hours with 13000 AGI\/kg, at pH 4.5 with temperature 60°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494455410944,"sku":"KL10542","price":9.85,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL10542-WLE4100Ultra-Ferm.jpg?v=1698016159"},{"product_id":"wln4000-clarity-ferm-10ml","title":"WLE4000 Clarity Ferm Homebrew - 10ML","description":"\u003cp\u003e\u003cstrong\u003eCLARITY FERM IS DEVELOPED USING BREWERS CLAREX BY DSM AND INTENDED FOR TWO BREWING PURPOSES \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e1) Eliminates the appearance of chill haze, while also increasing the shelf life of packaged beer. \u003cbr\u003e2) Significantly reduces the gluten in beers brewed with barley and wheat.\u003c\/p\u003e\n\u003cp\u003eAvailable in a variety of packages, including homebrew to professional-sized batches. \u003c\/p\u003e\n\u003ch2\u003e\n\u003cbr\u003e\u003cspan style=\"color: #ff0000;\"\u003eFunction\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eClarity 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 savings for breweries, enhanced efficiencies, and innovation proven to reduce gluten.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile the enzyme helps break down the sensitive (haze-active) polypeptides that create chill haze, its reaction is very specific, so you can rest assured that no other beer parameters (i.e. flavour, aroma) will be affected.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eClarity Ferm may be used in combination with all types of brewing materials. Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation. Once fermentation is complete, the possibility of chill haze occurring will be eliminated and you will have a stable and clear beer.\u003c\/p\u003e\n\u003cp\u003eIn addition to eliminating chill haze, Clarity Ferm significantly reduces the gluten content in beers made with barley and wheat. A Clarity Ferm treated beer made from barley or wheat will typically test below 20 ppm of gluten, which is the international threshold for brewing considered \"gluten free.\" White Labs also offers gluten testing for beers. While this test allows brewers to know the gluten level of their beers, the values may not be used on packaging labels until the FDA completes its own validation.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000;\"\u003eDosage\u003c\/span\u003e\u003cbr\u003e1 x Vial (10mL) = per 20L (5 Gallons)\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494455574784,"sku":"KL10535","price":5.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/WLE4000ClarityFermHomebrew-10ML.jpg?v=1747983149"},{"product_id":"calcium-sulphate-gypsum-500g","title":"Calcium Sulphate (Gypsum) - 500g","description":"\u003cp\u003e\u003cspan\u003eLowers pH\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eUseful for adding calcium if the water is low in sulfate. Can be used to add sulfate \"crispness\" to the hop bitterness.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eUsed to add permanent hardness to brewing water.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMost often used when brewing British style beers when your water is soft.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eCalcium (Ca)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCalcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient. Calcium levels in the 100 mg\/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg\/l. The range 50mg\/l to 150 mg\/l is preferred for brewing.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eSulfate (SO4)\u003c\/span\u003e\u003cbr\u003eSulfate plays a major role in bringing out hop bitterness and adds a dry, sharp, hoppy profile to well hopped beers. It also plays a secondary role to lowering Ph of the mash, but the effect is much less than with carbonates as sulfate is only weakly alkaline. High levels of sulfate will create an astringent profile that is not desirable. Normal levels are 10-50 mg\/l for pilsners and light beers and 30-70mg for most ales. Levels from 100-130 mg\/l are used in Vienna and Dortmunder styles to enhance bitterness, and Burton on Trent pale ales use concentrations as high as 500 mg\/l.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eAdjusting your Water\u003c\/span\u003e\u003cbr\u003eDifferent styles of beer require different water profiles. Often a particular beer is associated with the water profile of the city in which the beer originated. For a listing of water profiles for popular brewing cities of the world, you can visit BeerSmiths water profile listing. If you have a target profile in mind, you can adjust your water to match that profile.\u003c\/p\u003e\n\u003cp\u003eYou can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. Similarly you can use additives to increase the level of key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3).\u003c\/p\u003e\n\u003cp\u003eUnfortunately the additives do not add a straightforward amount of ions to the water profile, so its best to use some kind of water profile tool to adjust your local water supply to reach a target profile. Usually only a few grams of additives is required to achieve your target profile. BeerSmith has a water profile tool available to perform this very function. Other water profile tools are also available online.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: large; color: #ff0000;\"\u003eThe Sulfate to Chloride Ratio\u003c\/span\u003e\u003cbr\u003eChloride ions tend to enhance the malty aspects of beer, as well as enhance the perception of mouthfeel. Chloride concentrations in excess of 200 ppm in particular tend to give a full malty taste. Sulfate ions, in contrast, tend to accentuate hop flavors and bitternes, often leading to the perception of a drier and cleaner finish. Sulfate levels above 200 ppm are best reserved for hoppy beers like IPAs.\u003c\/p\u003e\n\u003cp\u003eThe Sulfate to Chloride ratio can be stated simply as the ratio of sulfate (SO4) ions (in ppm or mg\/l) to the concentration of Chloride (Cl) ions. You simply divide sulfate by the chloride ion concentration. A ratio of around 1:1 (or 1.0) is considered balanced in that the water will neither enhance the malt or hop flavor. Ratios below 1 tend to lend more malt character and those above 1 tend to enhance the hop character of a beer. Note that some references have it listed as “Chloride to Sulfate ratio” which is basically the same measure but inverted.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSmith, B. (2006). \u003c\/span\u003e\u003cem\u003eBrewing Water – Hard or Soft? | Home Brewing Beer Blog by BeerSmith™\u003c\/em\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the SDS for this product, please email \u003ca href=\"mailto:sds@kegland.com.au\"\u003esds@kegland.com.au\u003c\/a\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494455640320,"sku":"KL12478","price":4.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/calcium-sulphate-gypsum-500g-kegland_213aeb8a-0d5f-4d89-a185-f50939a587d2.png?v=1687331005"},{"product_id":"calcium-chloride-pickle-crisp-500g","title":"Calcium Chloride (Pickle Crisp) - 500g","description":"\u003cp\u003eLowers Mash pH\u003cbr\u003e\u003cbr\u003eCalcium Chloride Dihydrate (CaCl\u003cspan\u003e2\u003c\/span\u003e·2H\u003cspan\u003e2\u003c\/span\u003eO) 1kg\u003cbr\u003eAdjusts brewing water, accentuates maltness and lowers mash pH.\u003c\/p\u003e\n\u003cp\u003eCalcium adds to water hardness and chloride accentuates maltness, sweetness and fullness. Typical concentratons for brewing water are 50 – 150 ppm Ca\u003cspan\u003e2+\u003c\/span\u003e and 50 – 150 ppm Cl\u003cspan\u003e-\u003c\/span\u003e . It is also used to lower the mash pH. Additons can be put in the brewing water or directly into the mash.\u003c\/p\u003e\n\u003cp\u003eRecommended sulphate-to-chloride ratios:\u003cbr\u003e4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eCalcium (Ca)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCalcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient. Calcium levels in the 100 mg\/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg\/l. The range 50mg\/l to 150 mg\/l is preferred for brewing.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: large; color: #ff0000;\"\u003eChloride (Cl)\u003c\/span\u003e\u003cbr\u003eChloride, like sodium, also enhances the mouthfeel and complexity of the beer in low concentrations. Chlorine is often used in city water supplies to sanitize, and can also reach high concentrations from use of bleach as a brewing sanitizer. Heavily chlorinated water will result in mediciny or chlorine-like flavors that are undesirable in finished beer. Normal brewing levels should be below 150 mg\/l and never exceed 200 mg\/l. If you have heavily chlorinated city water you can reduce it using a carbon filter or by pre-boiling the water for 20-30 minutes before use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eAdjusting your Water\u003c\/span\u003e\u003cbr\u003eDifferent styles of beer require different water profiles. Often a particular beer is associated with the water profile of the city in which the beer originated. For a listing of water profiles for popular brewing cities of the world, you can visit BeerSmiths water profile listing. If you have a target profile in mind, you can adjust your water to match that profile.\u003c\/p\u003e\n\u003cp\u003eYou can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. Similarly you can use additives to increase the level of key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3).\u003c\/p\u003e\n\u003cp\u003eUnfortunately the additives do not add a straightforward amount of ions to the water profile, so its best to use some kind of water profile tool to adjust your local water supply to reach a target profile. Usually only a few grams of additives is required to achieve your target profile. BeerSmith has a water profile tool available to perform this very function. Other water profile tools are also available online.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: large; color: #ff0000;\"\u003eThe Sulfate to Chloride Ratio\u003c\/span\u003e\u003cbr\u003eChloride ions tend to enhance the malty aspects of beer, as well as enhance the perception of mouthfeel. Chloride concentrations in excess of 200 ppm in particular tend to give a full malty taste. Sulfate ions, in contrast, tend to accentuate hop flavors and bitternes, often leading to the perception of a drier and cleaner finish. Sulfate levels above 200 ppm are best reserved for hoppy beers like IPAs.\u003c\/p\u003e\n\u003cp\u003eThe Sulfate to Chloride ratio can be stated simply as the ratio of sulfate (SO4) ions (in ppm or mg\/l) to the concentration of Chloride (Cl) ions. You simply divide sulfate by the chloride ion concentration. A ratio of around 1:1 (or 1.0) is considered balanced in that the water will neither enhance the malt or hop flavor. Ratios below 1 tend to lend more malt character and those above 1 tend to enhance the hop character of a beer. Note that some references have it listed as “Chloride to Sulfate ratio” which is basically the same measure but inverted.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSmith, B. (2006). \u003c\/span\u003e\u003cem\u003eBrewing Water – Hard or Soft? | Home Brewing Beer Blog by BeerSmith™\u003c\/em\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494455705856,"sku":"KL12485","price":4.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/calcium-chloride-pickle-crisp-500g-kegland_963dba7c-331e-4018-a42f-14de4d9eb782.png?v=1687331003"},{"product_id":"calcium-carbonate-chalk-500g","title":"Calcium Carbonate (Chalk) - 500g","description":"\u003cp\u003eRaises Residual Alkalinity and mash pH\u003cbr\u003e\u003cbr\u003eAlso known as chalk, Calcium Carbonate is suitable for brewing dark beers, which require a CO32- concentration of at least 150 ppm. It is used for increasing Residual Alkalinity in the brewing water as well as raising the mash pH. Additions can be put in the brewing water or directly into the mash.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eCalcium Carbonate (Chalk) - 500g\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eRaises Residual Alkalinity and mash pH\u003cbr\u003e\u003cbr\u003eAlso known as chalk, Calcium Carbonate is suitable for brewing dark beers, which require a CO32- concentration of at least 150 ppm. It is used for increasing Residual Alkalinity in the brewing water as well as raising the mash pH. Additions can be put in the brewing water or directly into the mash.\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e1 gram of CaCO\u003cspan\u003e3\u003c\/span\u003e per litre of water contributes:\u003c\/p\u003e\r\n\u003cp\u003e400 ppm Ca2+\u003cbr\u003e600 ppm Total Alkalinity as CaCO3\u003cbr\u003e20 mEq\/L Alkalinity as CO3-2\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eCalcium (Ca)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCalcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient. Calcium levels in the 100 mg\/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg\/l. The range 50mg\/l to 150 mg\/l is preferred for brewing.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eCarbonate and Bicarbonate (CO3 and HCO3)\u003c\/span\u003e\u003cbr\u003eCarbonate is considered the most important ion for all grain brewing. Carbonate (or bicarbonate), expressed as “total alkalinity” on many water reports, is the ion that determines the acidity of the mash. It also is the primary determinant in the level of “temporary hardness” of the water. If carbonate levels are too low, the mash will be too acidic, especially when using darker malts (which have higher acidity). If carbonate is too high, mash efficiency will suffer. Recommended levels are 25-50 mg\/l for pale beers and 100-300 mg\/l for darker beers. Note that bicarbonates and temporary hardness can be reduced by pre-boiling the water – the precipitate that falls out after boiling is primarily bicarbonate.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eAdjusting your Water\u003c\/span\u003e\u003cbr\u003eDifferent styles of beer require different water profiles. Often a particular beer is associated with the water profile of the city in which the beer originated. For a listing of water profiles for popular brewing cities of the world, you can visit BeerSmiths water profile listing. If you have a target profile in mind, you can adjust your water to match that profile.\u003c\/p\u003e\r\n\u003cp\u003eYou can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. Similarly you can use additives to increase the level of key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3).\u003c\/p\u003e\r\n\u003cp\u003eUnfortunately the additives do not add a straightforward amount of ions to the water profile, so its best to use some kind of water profile tool to adjust your local water supply to reach a target profile. Usually only a few grams of additives is required to achieve your target profile. BeerSmith has a water profile tool available to perform this very function. Other water profile tools are also available online.\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eSmith, B. (2006). \u003c\/span\u003e\u003cem\u003eBrewing Water – Hard or Soft? | Home Brewing Beer Blog by BeerSmith™\u003c\/em\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003ch3\u003e\u003c\/h3\u003e\r\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494456197376,"sku":"KL12492","price":4.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/calcium-carbonate-chalk-500g-kegland_f2c516b2-0563-4233-8144-b28aa24e9ae1.png?v=1687331019"},{"product_id":"magnesium-sulphate-epsom-salts-500g","title":"Magnesium Sulphate (Epsom) - 500g","description":"\u003cp\u003eLowers pH slightly. \u003cbr\u003e\u003cbr\u003eMagnesium sulfate is similar to calcium sulfate but is not as effective as calcium in reducing the pH of the mash.\u003cbr\u003e\u003cbr\u003eCan be used to add sulfate \"crispness\" to the hop bitterness. Use sparingly as too much can have a laxative effect!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eMagnesium (Mg)\u003c\/span\u003e\u003cbr\u003eMagnesium is a critical yeast nutrient if used in small amounts. It also behaves as calcium in contributing to water hardness, but this is a secondary role. Levels in the 10-30 mg\/l range are desirable, primarily to aid yeast. Levels above 30 mg\/l will give a dry, astringent or sour bitter taste to the beer.\u003c\/p\u003e\n\u003cp\u003eYou can get a profile of your local water supply from your city or water company. Also, often the local brewing club has already collected local water profiles for you to examine. In the water report, look for the 6 critical items listed above. Also, be aware that many local water suppliers will frequently flush their system periodically (often in the Spring) with highly chlorinated water, which can give you some very strange brewing results if you are unaware of their schedule.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eSulfate (SO4)\u003c\/span\u003e\u003cbr\u003eSulfate plays a major role in bringing out hop bitterness and adds a dry, sharp, hoppy profile to well hopped beers. It also plays a secondary role to lowering Ph of the mash, but the effect is much less than with carbonates as sulfate is only weakly alkaline. High levels of sulfate will create an astringent profile that is not desirable. Normal levels are 10-50 mg\/l for pilsners and light beers and 30-70mg for most ales. Levels from 100-130 mg\/l are used in Vienna and Dortmunder styles to enhance bitterness, and Burton on Trent pale ales use concentrations as high as 500 mg\/l.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eAdjusting your Water\u003c\/span\u003e\u003cbr\u003eDifferent styles of beer require different water profiles. Often a particular beer is associated with the water profile of the city in which the beer originated. For a listing of water profiles for popular brewing cities of the world, you can visit BeerSmiths water profile listing. If you have a target profile in mind, you can adjust your water to match that profile.\u003c\/p\u003e\n\u003cp\u003eYou can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. Similarly you can use additives to increase the level of key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3).\u003c\/p\u003e\n\u003cp\u003eUnfortunately the additives do not add a straightforward amount of ions to the water profile, so its best to use some kind of water profile tool to adjust your local water supply to reach a target profile. Usually only a few grams of additives is required to achieve your target profile. BeerSmith has a water profile tool available to perform this very function. Other water profile tools are also available online.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSmith, B. (2006). \u003c\/span\u003e\u003cem\u003eBrewing Water – Hard or Soft? | Home Brewing Beer Blog by BeerSmith™\u003c\/em\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494456262912,"sku":"KL12508","price":4.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/magnesium-sulphate-epsom-500g-kegland_b59a3cc8-17ce-4ba5-ade5-30ecaa160649.png?v=1687331019"},{"product_id":"citric-acid-1kg","title":"Citric Acid - 1kg","description":"\u003cp\u003eCitric Acid is an organic acid found in beer normally within the range of 50 to 250 parts per million. It is produced as a result of yeast metabolism and is a key component of the tricarboxylic acid cycle, which is also referred to as the Krebs or citric acid cycle.\u003c\/p\u003e\n\u003cp\u003eAlthough it contributes to the overall acidity of the beer, citric acid has little impact on the overall flavor. It is sometimes added to increase the acidity of some low-alcohol and nonalcoholic beers where incomplete fermentation fails to increase acidity to an appropriate level.\u003c\/p\u003e\n\u003cp\u003eCraft brewers and homebrewers have occasionally used additions of citric acid to lend some tartness to Belgian-style witbier; although some tartness is traditional, it has historically been the result of lactic bacterial activity. Citric acid has also been used as a cleaning agent, particularly in the removal of “beer-stone” from fermentation vessels.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhilliskirk\u003c\/em\u003e, G. \u003cem\u003eCitric Acid | Craft Beer \u0026amp; Brewing™\u003c\/em\u003e.\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494456328448,"sku":"KL12454","price":6.75,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/citric-acid-1kg-kegland_aad94b14-6a57-499a-92b2-d0743e634c03.png?v=1768795600"},{"product_id":"maltodextrin-1kg","title":"Maltodextrin - 1kg","description":"\u003cp\u003eMaltodextrin is mostly non fermentable, it is good for adding mouth feel, body and head retention to brews without affecting flavour.\u003cbr\u003e\u003cbr\u003eAdding Maltodextrin to your extract brew will help you fine-tune the body and mouthfeel without affecting the flavour. The Maltodextrin molecule is a chain of sugars between 4 and 20 dextrose units in length. That means it is only 3% fermentable by brewer's yeast, and so will contribute body to the finished beer. It is naturally present in all finished beers, up to 6% by weight, but the grains that yield it in All Grain brews don’t respond well to steeping in extract batches.\u003c\/p\u003e\n\u003ch3\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494462718208,"sku":"KL13123","price":3.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL13123_-_Maltodextrin_-_1kg.jpg?v=1768452654"},{"product_id":"lactose-500g","title":"Lactose - 500g","description":"\u003cp\u003eOne fourth as sweet as cane sugar (sucrose) and non-fermentable by yeast. Use lactose when you want to sweeten a dry or bitter wine, beer and cider. Also used to add sweetness and body to beers such as sweet stouts (milk stouts).\u003c\/p\u003e\n\u003cp\u003eAdd a small amount, mix, and taste. Lactose can be added until desired flavour is obtained.\u003c\/p\u003e\n\u003cp\u003eThere is no fermentation period or rest needed, so wine\/beer may be bottled immediately. Add to hot water and mix thoroughly before adding to wine\/beer. Add at end of fermentation, before bottling.\u003cbr\u003e\u003cbr\u003eHighly recommended if you prefer your ciders sweet!\u003cbr\u003e\u003cbr\u003eThe Lactose Powder will turn yellow due to the acid production from fermentation of lactose. This indicates that the pH of the medium is lower than 7.0.\u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494463406336,"sku":"KL13109","price":5.45,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL13109_-_Lactose_-_500g_-_01.jpg?v=1768794310"},{"product_id":"extra-light-dried-malt-extract-dme-1kg-bag","title":"Extra Light Dried Malt Extract (DME) - 1kg Bag","description":"\u003cp\u003e1kg Bag of Extra Light Dried Malt Extract (DME). For a bulk quantity of 1kg bags see KB22537 - \u003ca href=\"https:\/\/www.kegland.com.au\/products\/20kg-carton-extra-light-dried-malt-extract-dme-1kg-bags?_pos=1\u0026amp;_psq=kb22537\u0026amp;_ss=e\u0026amp;_v=1.0\" title=\"20kg Carton - Extra Light Dried Malt Extract (DME) - (1kg Bags)\" target=\"_blank\"\u003e20kg Carton - Extra Light Dried Malt Extract (DME) - (1kg Bags)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eExcellent for boosting the gravity of your beers without detracting from the flavour of your brew. \u003cbr\u003e\u003cbr\u003eThis is almost a must-have for anyone making yeast starters. In combination with a little bit of yeast nutrient, you'll be giving your brew the best start possible.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eEBC: \u003c\/strong\u003e9.5\u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494497026304,"sku":"KL14472","price":9.85,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/extra-light-dried-malt-extract-dme-1kg-bag-kegland-1_eb8568ef-fe02-45ab-912a-d2a78b47ad34.jpg?v=1687331302"},{"product_id":"extra-light-dried-dry-malt-extract-dme-20kg-sack","title":"20kg SACK - Extra Light Dried Malt Extract (DME)","description":"\u003cp\u003e\u003cstrong\u003eFor a bulk quantity of Extra Light Dried Malt Extract we now also sell 20kg of Extra Light DME in 1kg bags. KB22537 - \u003ca href=\"https:\/\/www.kegland.com.au\/products\/20kg-carton-extra-light-dried-malt-extract-dme-1kg-bags\" title=\"20kg Carton - Extra Light Dried Malt Extract (DME) - (1kg Bags)\" rel=\"noopener noreferrer\" target=\"_blank\"\u003e20kg Carton - Dark Dried Malt Extract (DME) - (1kg Bags)\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e20kg Sack of Extra Light Dried Malt Extract Powder without diastase\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494497517824,"sku":"KL14489","price":119.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/20kg-sack-extra-light-dried-malt-extract-dme-kegland-1_f2793dcb-6197-49eb-b21f-624c71be7b70.jpg?v=1687331302"},{"product_id":"sodium-metabisulphite-500g","title":"Sodium Metabisulphite - 500g","description":"\u003cp\u003e\u003cspan class=\"tempclass19\"\u003eSodium Metabisulfite is a granulated powder that releases sulfur dioxide when dissolved in a liquid. It is added in small doses directly to fresh juices 24 hours before adding yeast. This is to destroy any wild mould and bacteria that may have been on the fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"tempclass19\"\u003eSodium Metabisulfite is also used in stronger doses with water as an equipment sanitizer. You can use it to sanitize fermenting vessels, hydrometers, bottles, hoses or any other glass, metal, plastic or wood that comes into contact with your beer or wine. Each 1\/16 teaspoon of Sodium Metabisulfite and will impart approximately 55 parts-per-million (p.p.m.) of sulfur dioxide (SO2) to each gallon of liquor. Each gram will impart 175 p.p.m. to each gallon of liquid.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"tempclass19\"\u003eIf you are putting a dose of sodium metabisulphite into your 19L kegs of beer then we would recommend using 0.3grams into the beer and this will greatly improve the shelf life of the beer especially for light coloured beers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSodium Metabisulphite is a strong sterilising powder that once dissolved in cold water (where it forms sulfur dioxide gas)  will inhibit the growth of mold and bacteria on all surfaces it comes into contact with.   Used to sterilise brewing and winemaking equipment and beer and wine bottles.\u003c\/p\u003e\n\u003cp\u003eThis product sterilises (sanitises) but does not clean.  Equipment should be clean prior to using this product.  The dosage rate is 1 tablespoon per 5 liters of water.  Allow the solution to touch all surfaces. This dilution rate is for sterilising of equipment only.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNote: Sodium metabisulphite is used in some instances as a preservative, however, you should follow food application laws exactly and obtain information regarding its use from food safety authorities.\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #ff0000;\"\u003eWARNING:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eSome people may be sensitive to the sulfur fumes from this product. Do not use in closed spaces.\u003c\/p\u003e\n\u003cp\u003eIt is recommended to wear gloves when handling a diluted solution.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"tempclass19\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eTO PURIFY JUICE:\u003c\/span\u003e Add one 1\/16 teaspoon of Sodium Metabisulfite per each gallon of juice, or for each 8 pounds of crushed fruit. Pre-dissolve in a small amount of water before adding to the juice. Allow the juice to ventilate in an open container for 24 yours before adding yeast. For over-ripe and potentially moldy fruits, double the dosage.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000;\"\u003eTO SANITIZE EQUIPMENT\u003c\/span\u003e: All equipment should be cleaned with soapy water first. Dissolve 1 teaspoon of Sodium Bisulfite per each gallon of water. Also add 1\/2 teaspoon of Citric Acid. Sanitize fermentation vessels by putting in 2 to 3 inches of solution in the bottom of the vessel. Seal the vessel air-tight for 20 minutes to allow the fumes from the solution to permeate the inside walls. You can also put in the vessel other equipment such as hoses, hydrometer, air-locks, rubber stoppers to be sanitized at the same time.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000;\"\u003eAT BOTTLING TIME\u003c\/span\u003e: Add 1\/16 teaspoon per each gallon of beer or wine to preserve its color and flavor. Pre-dissolve in a small amount of the wine first. Potassium Sorbate is also recommended at this time to eliminate re-fermentation. Bottle immediately after adding.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494497845504,"sku":"KL12966","price":4.9,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/sodium-metabisulphite-500g-kegland_8578130b-2eb0-4383-9e82-d7d7cbf761a1.png?v=1687331318"},{"product_id":"yeast-nutrient-powder-100g","title":"Zilla Labs Ferm Boost | Pro-Grade Yeast Nutrient | 100g","description":"\u003cp\u003e\u003cb\u003eBrew cleaner, faster, and more reliable beer at home with Zilla Labs Ferm Boost 100g.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp id=\"p-rc_ac34f737b6c991dd-245\"\u003e\u003cspan\u003eWhether you’re tossing a Fresh Wort Kit into a FermZilla, pushing high-gravity Imperial Stout recipes, or battling nutrient-deficient worts, \u003cb\u003eFerm Boost\u003c\/b\u003e ensures your yeast stays at peak cell health from start to finish\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cspan\u003e. Made from 100% pure yeast autolysate, this professional-grade addition delivers natural organic nitrogen, free amino acids (FAN), B-complex vitamins, and bioavailable zinc\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cspan\u003e. Unlike budget nutrients packed with chemical DAP salts, Ferm Boost feeds your yeast natural nutrients in the exact format it craves\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSay goodbye to stubborn stuck fermentations, sluggish attenuations, and rotten-egg sulfur smells\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e. One 100g pouch provides enough high-performance nutrient to treat up to \u003cb\u003e660L of wort\u003c\/b\u003e (over 30 standard 20L batches).\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eKey Features \u0026amp; Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli id=\"p-rc_ac34f737b6c991dd-247\"\u003e\n\u003cspan\u003e\u003cb\u003e100% Yeast-Derived Autolysate:\u003c\/b\u003e Pure, natural organic nitrogen and amino acids, no cheap inorganic DAP chemical salts\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cspan\u003e\u003cb\u003eHigh-Zinc Fortification:\u003c\/b\u003e Packed with 1,800–3,500 mg\/kg of bioavailable zinc to accelerate maltose uptake and drive rapid cell division\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cspan\u003e\u003cb\u003eOff-Flavor Defense:\u003c\/b\u003e Eliminates yeast stress at the source, actively suppressing hydrogen sulfide (H₂S) and volatile sulfur off-flavors\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cspan\u003e\u003cb\u003eHigh-Gravity Ready:\u003c\/b\u003e Powers through heavy grain bills, high-sugar adjuncts, and low-nutrient worts without stalling\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cspan\u003e\u003cb\u003eRe-Pitch \u0026amp; Propagation Support:\u003c\/b\u003e Strengthens cell membrane integrity and glycogen stores, improving yeast harvest viability across multiple brews\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e \u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDosage \u0026amp; Application\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRecommended Dosage:\u003c\/b\u003e 0.15g – 0.30g per Liter (\u003cb\u003e3g – 6g per standard 20L batch\u003c\/b\u003e).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDirections for Use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli id=\"p-rc_ac34f737b6c991dd-252\"\u003e\n\u003cspan\u003e\u003cb\u003eHot Side (Recommended):\u003c\/b\u003e \u003c\/span\u003e\u003cspan\u003eAdd to your kettle 10–15 minutes before the end of the boil for complete dispersion and sterilization\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cspan\u003e\u003cb\u003eCold Side:\u003c\/b\u003e Pre-dissolve in warm, boiled water, allow to cool, and pour directly into your fermenter under sanitary conditions\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e \u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eProduct Specifications\u003c\/h2\u003e\n\u003cp id=\"p-rc_e138a243abc00f83-344\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli id=\"p-rc_ac34f737b6c991dd-254\"\u003e\n\u003cspan\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e 100g (Resealable Foil Pouch)\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cspan\u003e\u003cb\u003eComposition Base:\u003c\/b\u003e 100% Selected Yeast Autolysate\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cspan\u003e\u003cb\u003eT\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003eotal Nitrogen:\u003c\/b\u003e ≥ \u003cspan class=\"math-inline\"\u003e10.0% w\/w\u003c\/span\u003e (on dry basis)\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cspan\u003e\u003cb\u003eAmino Nitrogen:\u003c\/b\u003e \u003c\/span\u003e\u003cspan\u003e≥ 4.5\u003cspan class=\"math-inline\"\u003e% w\/w\u003c\/span\u003e (on dry basis)\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cspan\u003e\u003cb\u003eElemental Zinc (Zn):\u003c\/b\u003e 1,800 – 3,500 mg\/kg\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cspan\u003e\u003cb\u003eShelf Life:\u003c\/b\u003e 3 Years (Store resealed in a cool, dry place)\u003c\/span\u003e\u003cspan\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003ca style=\"color: #ef3e36;\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_1.pdf?v=1671188197\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494500139264,"sku":"KL14724","price":4.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL14724_-_Zilla_Labs_-_FERM_BOOST_-_Complete_Yeast_Nutrition_100g_-_Yeast_Nutrient_Powder_-_01.webp?v=1789356967"},{"product_id":"artisanale-session-ipa-16-5l","title":"Artisanale - Session IPA","description":"\u003cp\u003eA Session IPA made with 100% Vienna malt. Late hopped with Citra, Galaxy and Amarillo. Not too strong, a good malt backbone and plenty of hop flavour.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eArtisanale - Session IPA (16.5L)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eOur friends on the other side make these kits on Speidel 500L Braumeister Brewery, they are all grain and brewed true to style. \u003cbr\u003eWe love a fresh wort kit, because sometimes you just don't have time or can't be bothered to make a delicious all grain brew. \u003cbr\u003e\u003cbr\u003eTo make these fresh wort kits \u003cstrong\u003epop!\u003c\/strong\u003e, we do suggest a yeast starter. Either doing it per the yeast instructions, or via a magnetic stir plate yeast starter. If you're not familiar with yeast starters, please do some googling and make your beer better.\u003cbr\u003e\u003cbr\u003eArtisanwort kits are generally designed to add 3 litres of water to the fermentation to achieve the ideal balance, you may if you wish, not add the extra water for a richer, higher gravity version.\u003c\/p\u003e\r\n\u003ch4\u003e\u003c\/h4\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003ch2\u003e\u003cspan style=\"color: #ff0000;\"\u003eGeneral Specifications\u003c\/span\u003e\u003c\/h2\u003e\r\n\u003cp\u003e\u003cspan\u003eApproximate cube volume: 16.5L Plus 3L of extra water added.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eStarting Gravity: 1.038. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBitterness: 44 IBU's using Magnum hops.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrist make up: Joe White Vienna 100 %.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLate hops: Citra, Galaxy and Amarillo.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRecommended yeasts: WLP001 California Ale Yeast or WLP051 California V Ale Yeast. SAF US05, Danstar BRY97, Nottingham LalBrew\u003c\/span\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494524780800,"sku":"KL15110","price":46.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/artisanale-session-ipa-kegland-1_62b3f974-044d-4a78-892e-69e25531717f.png?v=1687331438"},{"product_id":"diammonium-phosphate-dap-500g","title":"Diammonium Phosphate (DAP) - 500g","description":"\u003cdiv\u003eGive your yeast an added boost with this yeast nutrient.\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eDiammonium Phosphate (DAP) is a good source of nitrogen for yeast. The added nitrogen will help the yeast will remain active through the ferment. Use up to 1-5 grams per 5 litres.\u003c\/div\u003e\n\u003cdiv\u003eWe highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFor the SDS for this product, please email \u003ca href=\"mailto:sds@kegland.com.au\"\u003esds@kegland.com.au\u003c\/a\u003e\u003c\/strong\u003e\u003c\/div\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494529040640,"sku":"KL12461","price":9.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/diammonium-phosphate-dap-500g-kegland-1_d9063a7d-9f3c-4a6b-8a40-2fee008ff602.png?v=1687331452"},{"product_id":"calcium-hydroxide-slaked-lime-500g","title":"Calcium Hydroxide (Slaked Lime) - 500g","description":"\u003cp\u003eRaises Residual Alkalinity and mash pH\u003cbr\u003e\u003cbr\u003eAlso known as Pickling or Slaked Lime, it is primarily used in the brewing industry to increase the residual alkalinity of brewing water in the mash \/ fermenter.\u003c\/p\u003e\n\u003cp\u003ePerforming a carbonate reduction involves adding slaked lime or \"pickling lime\" to the water. The problem with this method is that you must calculate the amount of lime to add carefully, and it must be added gradually while monitoring the pH carefully to avoid creating very alkaline water from excess hydroxide.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWe would highly recommend using BrewFather for your water calculations as Calcium Hydroxide is a mainstay in the water profile analysis section.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eCalcium (Ca)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCalcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient. Calcium levels in the 100 mg\/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg\/l. The range 50mg\/l to 150 mg\/l is preferred for brewing.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494544113920,"sku":"KL15301","price":6.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/calcium-hydroxide-slaked-lime-500g-kegland_0f7ead2d-5ad5-45e0-baba-6e6abf629e83.png?v=1768794356"},{"product_id":"replacement-pivoting-magnetic-stir-bar-30mm","title":"Replacement Pivoting Magnetic Stir Bar 30mm","description":"\u003cp\u003eDimensions:\u003cbr\u003e30mm length\u003cbr\u003e7mm Diameter\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eReplacement Pivoting Magnetic Stir Bar (30mm)\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003eDimensions:\u003cbr\u003e30mm length\u003cbr\u003e7mm Diameter\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494582747392,"sku":"KL04060","price":1.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/replacement-pivoting-magnetic-stir-bar-30mm-kegland_6915d544-e92b-4c4a-88b5-ff656b7a7a03.png?v=1687331724"},{"product_id":"whirlfloc-granulated-powder-100g-133-batches-worth","title":"Whirlfloc G - Granulated - 100g","description":"\u003cp\u003eWhirlfloc G or Whirlfloc Granular is a kettle fining agent derived from Eucheuma cottonii. \u003cbr\u003eIt is negatively charged to attract positively charged proteins, leading to enhanced wort clarity, improved beer filtration, enhanced post filter beer clarity \u0026amp; enhanced colloidal stability.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhirlfloc G doesn't need to be hydrated prior to adding to the kettle. Typically Polyclar Brewbrite \u003cem\u003ePVPP\u003c\/em\u003e (an alternative wort clarifier) needs to be hydrated prior to adding.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAdd 0.75g per 21-25L Batch in the last 10 to 20 minutes of the boil.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003e1.5g of Whirlfloc G is the equivalent to 1 tablet (2.5g) of Whirlfloc T.\u003c\/strong\u003e\u003c\/em\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhirlfloc G or Whirlfloc Granular is a kettle fining agent derived from Eucheuma cottonii. \u003cbr\u003eIt is negatively charged to attract positively charged proteins, leading to enhanced wort clarity, improved beer filtration, enhanced post filter beer clarity \u0026amp; enhanced colloidal stability.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhirlfloc G doesn't need to be hydrated prior to adding to the kettle. Typically Polyclar Brewbrite \u003cem\u003ePVPP\u003c\/em\u003e (an alternative wortclarifier) needs to be hydrated prior to adding.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAdd 0.75g per 21-25L Batch in the last 10 to 20 minutes of the boil.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003e1.5g of Whirlfloc G is the equivalent to 1 tablet (2.5g) of Whirlfloc T.\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494594773248,"sku":"KL16261","price":14.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/whirlfloc-g-granulated-100g-kegland_9beadab6-64fe-4ebb-8b11-3ec8e4175f88.png?v=1687331743"},{"product_id":"rolled-wheat-blue-lake-milling-aus-1kg-bag","title":"Rolled Wheat - Blue Lake Milling (AUS) - 1kg bag","description":"\u003cp\u003e\u003cspan\u003eFlaked wheat can be a useful substitute for raw grain. While it retains much of the special character of the raw product, flaked wheat is much easier to handle, primarily because it requires no milling. Like flaked barley, maize, and oats, it can be added directly to the barley malt in any mash. It is, however, much more expensive than raw wheat. Like raw wheat, it’s especially suitable for drier, crisper beers than for Bavarian-style weissbiers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBlue Lake Milling Unmalted Flaked Wheat has been steamed and rolled to gelatinize its starches, making them accessible for conversion to sugars. However, because the Wheat is unmalted, it does not possess the enzymes required for conversion to sugars, so it must be mashed with base malts for conversion to occur.\u003c\/p\u003e\n\u003cp\u003eFlaked or Rolled Wheat is a common ingredient in wheat beers such as Bavarian Weisse, and is essential to Belgian Lambics and Witbiers. It adds the essential starch haze and high levels of protein required in these beers.\u003c\/p\u003e\n\u003cp\u003eFlaked wheat adds more sharp wheat flavour than malted wheat. Blue Lake Milling Flaked Wheat must be mashed in conjunction with a base malt.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eEBC: 0 - 1 \u003cbr\u003eAdjunct \u003cbr\u003eDiastatic Power: 0° Lintner\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494599557376,"sku":"KL16414","price":3.96,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/rolled-wheat-blue-lake-milling-aus-1kg-bag-kegland_9e355b34-478b-4553-90d3-84966c5264d2.png?v=1768795699"},{"product_id":"wild-brew-helveticus-pitch-bacteria-10g-lallemand","title":"LalBrew - Wild Brew - Helveticus Pitch Bacteria 10g","description":"\u003cp\u003eWildBrew Helveticus Pitch is a ready-to-use dried bacteria, a strain of Lactobacillus helveticus specifically selected for its ability to produce a wide range of sour beer styles. \u003cbr\u003e\u003cbr\u003eIn comparison to \u003ca title=\"WildBrew Sour Pitch\" href=\"https:\/\/www.kegland.com.au\/wild-brew-sour-pitch-bacteria-10g-lallemand.html\" target=\"_blank\" rel=\"noopener\"\u003eWildBrew Sour Pitch\u003c\/a\u003e, the new bacteria produces a more intense citrusy flavor at higher temperatures. Additionally, WildBrew Helveticus Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eWild Brew - Helveticus Pitch Bacteria 10g (Lallemand)\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e \u003c\/p\u003e\r\n\u003cp\u003eWildBrew Helveticus Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.\u003cbr\u003e\u003cbr\u003eWildBrew Helveticus Pitch produces an intense and sharp citrus flavor profile typical of both traditional and modern sour beer styles.\u003cbr\u003e\u003cbr\u003eWhen inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process. \u003cbr\u003eBesides providing outstanding performance, WildBrew Helveticus Pitch is capable of delivering consistent results for brewers.\u003cbr\u003e\u003cbr\u003eStyles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.\u003c\/p\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\r\n\u003ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" dir=\"ltr\"\u003e\n\u003ccolgroup\u003e\n\u003ccol width=\"128\"\u003e\n\u003ccol width=\"100\"\u003e\n\u003c\/colgroup\u003e\r\n\u003ctbody\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Variable Bacteria\"}'\u003eVariable Bacteria\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026gt;10^11 CFU\/g\"}'\u003e\u0026gt;10^10 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Dry Matter\"}'\u003eDry Matter\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026gt;92%\"}'\u003e\u0026gt;92%\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Coliform\"}'\u003eColiform\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;10^2 CFU\/g\"}'\u003e\u0026lt;10^2 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Acetic Bacteria \"}'\u003eAcetic Bacteria\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;10^4 CFU\/g\"}'\u003e\u0026lt;10^4 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Moulds\"}'\u003eMoulds\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;10^3 CFU\/g\"}'\u003e\u0026lt;10^3 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Yeast\"}'\u003eYeast\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;10^3 CFU\/g\"}'\u003e\u0026lt;10^3 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003c\/tbody\u003e\r\n\u003c\/table\u003e\r\n\u003cp\u003e\u003cbr\u003eIn line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew Sour Pitch is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eIn Lallemand’s Standard Wort conditions, WildBrew™ Helveticus Pitch bacteria exhibits:\u003cbr\u003eFast pH drop that can be completed within 2 days (typically within 24 to 36 hours).\u003cbr\u003eHigh lactic acid versus lower acetic production.\u003cbr\u003e\u003cbr\u003eAroma and flavor is citrus and tangy with a hint of fruit.\u003cbr\u003e\u003cbr\u003eThe optimal temperature range for WildBrew™ Helveticus Pitch when producing sour beer styles is between 38°C to 45°C (100°F to 113°F).\u003cbr\u003e\u003cbr\u003eFermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eInstructions\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eOpen the sachet and add WildBrew Helveticus Pitch directly to unhopped wort at a rate of 10g\/hL (1g\/10L), ensuring the temperature is 38 - 45°C (100 - 113°F).\u003cbr\u003e\u003cbr\u003eFor better distribution rehydrate WildBrew Helveticus Pitch in a mix of unhopped wort and water (50\/50) 10 times the weight of inoculation at 30°C +\/- 5°C (86°F +\/- 8°F). Monitor pH drop and test regularly.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eConditions of Use\u003c\/span\u003e\u003cbr\u003eInoculation: 10g per 100L\u003cbr\u003epH: \u0026gt;3.4\u003cbr\u003eTemperature: 38 - 44°C\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494601720064,"sku":"KL16568","price":15.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/lalbrew-wild-brew-helveticus-pitch-bacteria-10g-kegland_7c08ead2-e4c0-489a-a02f-2c2ea407f123.png?v=1687331892"},{"product_id":"bulk-500g-lalbrew-premium-nottingham-dry-english-style-ale-yeast","title":"500g Brick - LalBrew - Premium Nottingham - Dry English-Style Yeast","description":"\u003cp\u003eGet your hands on a cult classic power house yeast. This yeast strain is known for its rapid \u0026amp; vigerous fermentation. Resulting in a clean crisp dry beer, not solely for Dry English Ales. This yeast can be used across the board of almost any style.\u003cbr\u003e\u003cbr\u003eLalBrew Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. \u003cbr\u003e\u003cbr\u003eTraditional 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. \u003cbr\u003e\u003cbr\u003eLalBrew 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.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Nottingham Yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥  5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Nottingham yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 4 days\u003cbr\u003eHigh Attenuation and High Flocculation\u003cbr\u003eNeutral to slightly fruity and estery flavor and aroma\u003cbr\u003eThe optimal temperature range for LalBrew® Nottingham yeast when producing traditional styles is 10°C\u003cbr\u003e(50°F)* to 22°C (72°F)\u003c\/p\u003e\n\u003cp\u003e*at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions.pdf?v=14169224025648680550\" title=\"Lallemand IPA Yeast - Best Practices\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602014976,"sku":"KL16674","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-nottingham-dry-english-style-yeast-kegland-1_1e318207-f16d-4119-9ae2-a7dcd2617641.png?v=1687331937"},{"product_id":"bulk-500g-lalbrew-premium-voss-kveik-ale-yeast-norwegian-high-temperature-ale-lallemand","title":"500g Brick - LalBrew - Premium Voss Kveik Ale Yeast","description":"\u003cp\u003eVoss Kveik yeast supports a wide range of fermentation temperatures between \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e25-40°C\u003c\/strong\u003e\u003c\/span\u003e (77-104°F) with a very high optimal range of \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e35-40°C\u003c\/strong\u003e\u003c\/span\u003e (95-104°F). \u003cbr\u003e\u003cbr\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within \u003cstrong\u003e\u003cspan style=\"color: #ff0000;\"\u003e2-3 days.\u003c\/span\u003e \u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. \u003cbr\u003e\u003cbr\u003eFlocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Voss Kveik Ale Yeast (Norwegian High Temperature Ale) - Lallemand\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eKveik 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 1980’s and generously shared it with the wider brewing community. \u003cbr\u003e\u003cbr\u003eLalBrew Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eoptimal range of 35-40°C\u003c\/strong\u003e\u003c\/span\u003e (95-104°F). \u003cbr\u003e\u003cbr\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. \u003cbr\u003e\u003cbr\u003eThe flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. \u003cbr\u003e\u003cbr\u003eFlocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Voss yeast:\u003cbr\u003ePercent solids 93% - 96%\u003cbr\u003eViability ≥ 5 x 10^9 CFU per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106\u003cbr\u003eyeast cells\u003cbr\u003eDiastaticus Undetectable\u003cbr\u003eBacteria \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort, LalBrew Voss yeast exhibits: Fermentation that is completed in: 2 days at 40°C (104°F) 3-4 days at 30°C (86°F) 5-7 days at 25°C (77°F) Medium to high attenuation and very high flocculation. \u003cbr\u003e\u003cbr\u003eNeutral flavor profile across the temperature range with notes of orange and citrus. The optimal temperature range for LalBrew Voss yeast when producing traditional styles is 35-40°C (95-104°F) Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003eLallemands research suggests that pitching LalBrew Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602113280,"sku":"KL16605","price":182.5,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-voss-kveik-ale-yeast-kegland-1_d93152ea-704f-4f53-8369-294661a74bdf.png?v=1687331937"},{"product_id":"bulk-500g-lalbrew-premium-kolsch-style-yeast-lallemand-koln-kolsch","title":"500g Brick - LalBrew - Premium Kolsch Style Ale Yeast","description":"\u003cp\u003eLalBrew Köln is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. \u003cbr\u003e\u003cbr\u003eThrough the expression of a β-glucosidase enzyme, Köln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentation will have a more fruit-forward ester profile\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan style=\"color: #ff9900;\"\u003eKegLand Staff Favourite*\u003cbr\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Kolsch Style Yeast - Lallemand - Köln \/ Kölsch\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eLalBrew Köln is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. \u003cbr\u003e\u003cbr\u003eThrough the expression of a β-glucosidase enzyme, Köln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentation will have a more fruit-forward ester profile\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eClassified as Saccharomyces cerevisiae, a top-fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrewTM Köln yeast:\u003cbr\u003ePercent solids 93% - 97%\u003cbr\u003eViability ≥ 1 x 10^9\u003cbr\u003eCFU per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106\u003cbr\u003eyeast cells\u003cbr\u003eDiastaticus Undetectable\u003cbr\u003eBacteria \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrewTM Köln yeast exhibits: Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain. \u003cbr\u003e\u003cbr\u003eMedium to High Attenuation and Medium Flocculation Neutral to slightly fruity and estery flavor and aroma \u003cbr\u003e\u003cbr\u003eThe optimal temperature range for LalBrewTM Köln yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F) Lag phase can be longer compared to other ale strains, ranging from 24-36 hours Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602178816,"sku":"KL16612","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-kolsch-style-ale-yeast-kegland-1_c3d03bc4-6a90-4014-b5fb-cd6166168c36.png?v=1687331937"},{"product_id":"bulk-500g-lalbrew-premium-diamond-lager-yeast","title":"500g Brick - LalBrew - Premium Diamond Lager Yeast","description":"\u003cp\u003eLalBrew Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew Diamond Lager yeast delivers excellent fermentation performance and has the ability to produce clean, authentic lagers.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Diamond Lager Yeast\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eDiamond Lager yeast is a true lager strain originating in Germany. Diamond Lager yeast delivers excellent fermentation performance and has the ability to produce clean, authentic lagers. \u003cbr\u003e\u003cbr\u003eTraditional styles brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest\/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eClassified as Saccharomyces pastorianus, a bottom-fermenting yeast.\u003cbr\u003eTypical Analysis of Diamond yeast:\u003cbr\u003ePercent solids 93% - 97%\u003cbr\u003eViability ≥ 5 x 109\u003cbr\u003eCFU per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eDiastaticus Undetectable\u003cbr\u003eBacteria \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*See specifications sheet for details\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 12°C (54°F) Diamond yeast exhibits:\u003cbr\u003e\u003cbr\u003eVigorous fermentation that can be completed in 5 days\u003cbr\u003e\u003cbr\u003eHigh attenuation and High flocculation\u003cbr\u003e\u003cbr\u003eNeutral flavor and aroma, typical of traditional lagers\u003cbr\u003e\u003cbr\u003eThe optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F)\u003cbr\u003e\u003cbr\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,\u003cbr\u003eyeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602244352,"sku":"KL16629","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-diamond-lager-yeast-kegland_1697ca1b-9848-47c3-9999-241a69def42e.png?v=1687331937"},{"product_id":"bulk-500g-lalbrew-premium-windsor-british-style-ale-yeast","title":"500g Brick - LalBrew - Premium Windsor British-Style Ale Yeast","description":"\u003cp\u003e\u003cspan\u003eWindsor 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 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.\u003c\/span\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Windsor British-Style Ale Yeast\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLalBrew® 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Windsor Yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Windsor yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 3 days\u003cbr\u003eMedium attenuation and Low flocculation\u003cbr\u003eFruity and Estery flavor and aroma, typical of traditional English style ales\u003cbr\u003eThe optimal temperature range for LalBrew® Windsor yeast when producing traditional styles is 15°C(59°F) to\u003cbr\u003e22°C(72°F)\u003cbr\u003eWindsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).\u003cbr\u003eMaltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result.\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality ofthe wort.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions.pdf?v=14169224025648680550\" target=\"_blank\" rel=\"noopener\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602309888,"sku":"KL16636","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-windsor-british-style-ale-yeast-kegland-1_accdbd2e-4b19-4015-80b0-c1b0828e8405.png?v=1687331937"},{"product_id":"bulk-500g-lalbrew-premium-new-england-east-coast-style-ale-yeast","title":"500g Brick - LalBrew - Premium New England - East Coast Style Ale Yeast","description":"\u003cp\u003eLalBrew 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.\u003c\/p\u003e\n\u003cp\u003eA typical fermentation with LalBrewTM New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma.\u003c\/p\u003e\n\u003cp\u003eLalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium New England - East Coast Style Ale Yeast\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e(American Easy Coast Ale Yeast)\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eLalBrew 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. \u003cbr\u003e\u003cbr\u003eThrough expression of a β-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.\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England yeast exhibits: Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain. Medium to High Attenuation and Medium Flocculation Fruity aroma, notably tropical and stone fruit The optimal temperature range for LalBrewTM New England yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F) Lag phase can be longer compared to other ale strains, ranging from 18-36 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew®  New England Yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥  1 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England\u003cstrong\u003e™\u003c\/strong\u003e yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eFermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.\u003c\/p\u003e\n\u003cp\u003eMedium to high attenuation and Medium flocculation.\u003c\/p\u003e\n\u003cp\u003eNeutral to slightly fruity and estery flavor and aroma.\u003c\/p\u003e\n\u003cp\u003eThe optimal temperature range for LalBrew New England\u003cstrong\u003e™\u003c\/strong\u003e yeast when producing traditional styles is 15°C(59°F) to\u003cbr\u003e22°C(72°F).\u003c\/p\u003e\n\u003cp\u003eLag phase can be longer when compared with other strains, ranging from 24-36 hours.\u003c\/p\u003e\n\u003cp\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions.pdf?v=14169224025648680550\" target=\"_blank\" rel=\"noopener\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602375424,"sku":"KL16643","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-new-england-east-coast-style-ale-yeast-kegland-1_d002a629-db74-46cb-b41d-5f470c54a6c5.png?v=1687331943"},{"product_id":"bulk-500g-lalbrew-premium-munich-classic-wheat-ale-yeast","title":"500g Brick - LalBrew - Premium Munich Classic - Wheat Ale Yeast","description":"\u003cp\u003eMunich Classic is a Bavarian wheat beer strain selected from the Doemens Culture Collection. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. \u003cbr\u003e\u003cbr\u003eThis 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. \u003cbr\u003e\u003cbr\u003eA true top-cropping yeast, Munich Classic can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen\/Weissbier, Dunkelweizen and Weizenbock.\u003c\/p\u003e\n\u003cp\u003eMunich Classic is a Bavarian wheat beer strain selected from the Doemens Culture Collection. It imparts the spicy and fruity aroma profile typical of 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. A true top-cropping yeast, Munich Classic can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen\/Weissbier, Dunkelweizen and Weizenbock.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of Munich Classic yeast: \u003cbr\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 97% \u003cbr\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 5 x 109 CFU per gram of dry yeast \u003cbr\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells \u003cbr\u003e\u003cstrong\u003eDiastaticus\u003c\/strong\u003e Undetectible \u003cbr\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) Munich Classic yeast exhibits: Vigorous fermentation that can be completed in 4 days. \u003cbr\u003eMedium to High attenuation and Low flocculation. \u003cbr\u003eAroma and flavor is balanced with prominent notes of banana and clove. \u003cbr\u003eThe optimal temperature range for Munich Classic yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F). Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602408192,"sku":"KL16650","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-munich-classic-wheat-ale-yeast-kegland-1_9c6886a0-53ba-47f6-884f-41fba3b8cbbd.png?v=1687331943"},{"product_id":"bulk-500g-lalbrew-premium-abbaye-belgian-style-ale-yeast","title":"500g Brick - LalBrew - Premium Abbaye - Belgian-Style Ale Yeast","description":"\u003cp\u003eAbbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, 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. \u003cbr\u003e\u003cbr\u003eAt lower temperatures, Abbaye produces darker fruit aromas and flavors of raisin, date and fig. \u003cbr\u003e\u003cbr\u003eTraditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Abbaye - Belgian-Style Ale Yeast\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e(Belgian Ale yeast)\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eAbbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, 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, 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.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of Munich Classic yeast: \u003cbr\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 97% \u003cbr\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 5 x 10^9 CFU per gram of dry yeast \u003cbr\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells \u003cbr\u003e\u003cstrong\u003eDiastaticus\u003c\/strong\u003e Undetectible \u003cbr\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) Abbaye yeast exhibits: Vigorous fermentation that can be completed in 4 days.\u003cbr\u003eHigh attenuation and Medium to High flocculation. Aroma and flavor is fruity and spicy with a hint of alcohol. \u003cbr\u003eThe optimal temperature range for Abbaye yeast when producing traditional styles is 17°C(63°F) to 25°C(77°F). \u003cbr\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602670336,"sku":"KL16667","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-abbaye-belgian-style-ale-yeast-kegland-1_b3d6714a-25c0-45ec-981a-57b641ffd12d.png?v=1687331942"},{"product_id":"bulk-500g-lalbrew-premium-bry-97-american-west-coast-style-ale-yeast","title":"500g Brick - LalBrew - Premium BRY-97 - American West Coast Style Ale Yeast","description":"\u003cp\u003e\u003cspan\u003eThis West Coast Ale yeast is used for a clean neutral profile that is able to attenuate the majority of fermentable sugars in your wort. BRY-97 also has no overwhelming characteristics meaning that it will help showcase the your aroma and flavour.\u003c\/span\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eLalBrew - BRY-97 - American West Coast Style Ale Yeast x 11g - Lallemand\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLalBrew® BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute.\u003cbr\u003eCulture 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.\u003cbr\u003e\u003cbr\u003eThrough expression of a beta-glucosidase enzyme, LalBrew® BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma. \u003cbr\u003e\u003cbr\u003eTraditional 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.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® BRY-97 yeast:\u003cbr\u003ePercent solids 93% – 97%\u003cbr\u003eLiving Yeast Cells ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests.\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eBrewing PropertiesIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® BRY-97 yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eVigorous fermentation that can be completed in 4 days\u003cbr\u003eMedium to High Attenuation and High Flocculation\u003cbr\u003eAroma and flavor is neutral with slight ester notes.\u003cbr\u003eThe optimal temperature range for LalBrew® BRY-97 yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)\u003c\/p\u003e\n\u003cp\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions.pdf?v=14169224025648680550\" target=\"_blank\" rel=\"noopener\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602703104,"sku":"KL16681","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-bry-97-american-west-coast-style-ale-yeast-kegland-1_0ff625a8-691e-41a5-a92f-6c2ba37b05b4.png?v=1687331943"},{"product_id":"bulk-500g-lalbrew-premium-belle-saison-belgian-saison-style-yeast","title":"500g Brick - LalBrew - Premium Belle Saison - Belgian Saison-Style Yeast","description":"\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eThis yeast boasts an amazing ester and spice profile for Saisons and Specialty Ales. This yeast has the added benefit of a short lag time unlike some specialty yeasts on the market. Lallemand's Belle Saison can keep up the pace while fermenting at high attenuation levels and even higher alcohol tolerances.\u003cbr\u003e\u003cbr\u003eFerment this yeast in a temperature controlled environment, we highly reccomend keeping your fermenter above 25C to 35C to experience the full effect of the yeasts profile.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cspan style=\"color: #ff9900;\"\u003e*KegLand Team Favourite\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Belle Saison - Belgian Saison-Style Yeast\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eLalBrew® Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, beers brewed with LalBrew® Belle Saison are fruity, spicy and refreshing.\u003c\/p\u003e\r\n\u003cp\u003eFor best practices when using Saccharomyces cerevisiae var. diastaticus strains please download our “best practices” diastaticus document under the Technical Data Sheet section.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003ePitching Rate\u003c\/span\u003e\u003cbr\u003e50 - 100g\/hL to achieve a minimum of 2.5 - 5 million cells\/mL\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a Saccharomyces cerevisiae var. diastaticus, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Belle Saison yeast:\u003cbr\u003ePercent solids 93% – 97%\u003cbr\u003eLiving Yeast Cells ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Belle Saison yeast exhibits:\u003c\/p\u003e\r\n\u003cp\u003eVigorous fermentation that can be completed in 4 days\u003cbr\u003eHigh Attenuation and Low Flocculation\u003cbr\u003eAroma and flavor is traditional of Saisons with citrus and pepper notes.\u003cbr\u003eThe optimal temperature range for LalBrew® Belle Saison yeast when producing traditional styles is 15°C(59°F) to 35°C(95°F)\u003cbr\u003eSaccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews.\u003c\/p\u003e\r\n\u003cp\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602735872,"sku":"KL16698","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-belle-saison-belgian-saison-style-yeast-kegland-1_8dce4795-4d8a-44bc-bf7d-f9a4a7302168.png?v=1687331970"},{"product_id":"bulk-500g-lalbrew-premium-london-english-style-ale-yeast","title":"500g Brick - LalBrew - Premium London - English-Style Ale Yeast","description":"\u003cp\u003e\u003cspan\u003eNot only can this yeast produce the classic Extra Special Bitter (ESB) which found its fame back in London many years ago. But this yeast can also be used to make exceptional Ciders!\u003cbr\u003eLallemand's London ESB exhibits light flavours and aromas of fruit and ester, predominantly neutral in character which allows malt and hops to shine through.\u003cbr\u003e\u003cbr\u003eUK Heritage styles are also a must for this yeast, e.g. Milds, British Pale Ales ect.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium London - English-Style Ale Yeast\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eLalBrew® London is a true English ale strain selected for reliable fermentation performance and moderate  ester production that lets the flavors and aromas of malt and hops shine through. \u003cbr\u003eLalBrew® London was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing  Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild.\u003c\/p\u003e\r\n\u003cp\u003eLalBrew® London may also be used in the production of Ciders.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® London yeast:\u003cbr\u003ePercent solids 93% – 97%\u003cbr\u003eLiving Yeast Cells ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® London yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 3 days\u003cbr\u003eMedium attenuation and Low flocculation\u003cbr\u003eNeutral to slightly fruity and estery flavor and aroma, allowing Malt aromas and flavors to shine through\u003cbr\u003eThe optimal temperature range for LalBrew® London yeast when producing traditional styles is 18°C(65°F) to 22°C(72°F)\u003cbr\u003eLalBrew® London does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).\u003cbr\u003eMaltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according\u003cbr\u003eto desired result.\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602834176,"sku":"KL16704","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-london-english-style-ale-yeast-kegland-1_932273d5-f740-4f9b-b9a7-40bf41c961a7.png?v=1687331970"},{"product_id":"artisanale-aussie-draught-16-5l","title":"Artisanale - Aussie Draught","description":"\u003cp\u003eEnjoy ice-cold.\u003cbr\u003e\u003cbr\u003eDry Hopping is not essential with this beer but if you'd like to experiment you could try 40g of \u003ca title=\"Hersbrucker\" href=\"https:\/\/www.kegland.com.au\/hersbrucker-100g-pellet-hop.html\"\u003eHersbrucker\u003c\/a\u003e in the fermenter 3 days before packaging.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eArtisanale Fresh Wort Kit - Aussie Draught (16.5L)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eGrain and Grapes wort kits are usually made in house on a Speidel 500L Braumeister Brewery. However, this particular brew was brewed at Two Birds Brewery in Spotswood as part of System Wars 2017 at Grain and Grape. As with all of our Artisanale kits it is all grain and brewed true to style.\u003cbr\u003e\u003cbr\u003eNOTE: These kits are generally designed to add 3 litres of water to dilute.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003ch2\u003e\u003cspan style=\"color: #ff0000;\"\u003eGeneral Specifications\u003c\/span\u003e\u003c\/h2\u003e\r\n\u003cp\u003eGrist make up: JW Pilsner, Vienna 5%\u003c\/p\u003e\r\n\u003cp\u003eApproximate cube volume: 16.5L Plus 3L of extra water added.\u003c\/p\u003e\r\n\u003cp\u003eStarting Gravity: 1.045.\u003c\/p\u003e\r\n\u003cp\u003eFlavour hopped with \u003ca title=\"Hersbrucker Hops 100g\" href=\"https:\/\/www.kegland.com.au\/hersbrucker-100g-pellet-hop.html\" target=\"_blank\" rel=\"noopener\"\u003eHersbrucker\u003c\/a\u003e hops.\u003c\/p\u003e\r\n\u003cp\u003eBittering hops 20 IBUs using Warrior hops\u003cbr\u003e\u003cbr\u003eRecommended yeasts for most brewers: \u003cbr\u003e\u003ca title=\"WLP001 - California Ale\" href=\"https:\/\/www.kegland.com.au\/wlp001-california-ale-yeast.html\" target=\"_blank\" rel=\"noopener\"\u003eWLP001 - California Ale\u003c\/a\u003e, \u003ca title=\"WLP090 - San Diego Super Yeast\" href=\"https:\/\/www.kegland.com.au\/wlp090-san-diego-super-ale.html\" target=\"_blank\" rel=\"noopener\"\u003eWLP090 - San Diego Super Ale\u003c\/a\u003e, \u003ca title=\"LalBrew - BRY-97 Yeast x 11g (American West Coast Ale)\" href=\"https:\/\/www.kegland.com.au\/lalbrew-bry-97-yeast-x-11g-american-west-coast-ale.html\" target=\"_blank\" rel=\"noopener\"\u003eLalBrew - BRY97 West Coast Ale\u003c\/a\u003e, \u003ca title=\"Fermentis SafAle US-05 (American) Yeast x 11.5g\" href=\"https:\/\/www.kegland.com.au\/safale-us-05-x-11-5g.html\" target=\"_blank\" rel=\"noopener\"\u003eFermentis US-05 \u003c\/a\u003e\u003cbr\u003eor for more adventurous or advanced brewers a lager yeast fermented at cooler temperatures like \u003ca title=\"Lallemands Diamond Lager yeast\" href=\"https:\/\/www.kegland.com.au\/lalbrew-premium-diamond-lager-yeast-x-11g-lallemand.html\"\u003eLallemands Diamond Lager yeast\u003c\/a\u003e.\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494604177664,"sku":"KL16810","price":48.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/artisanale-aussie-draught-kegland-1_33284ba1-c306-4dc1-9379-a4a5ae254b06.png?v=1687331995"},{"product_id":"artisanale-aussie-fresh-ale-16-5l","title":"Artisanale - Fresh Ale","description":"\u003cp\u003eAn easy drinking, refreshing ale made with 100% Australian ingredients.\u003cbr\u003e\u003cbr\u003eDry Hopping is not necessary with this style but if you'd like to experiment you could try 40g of Galaxy or Vic Secret in the fermenter 3 days before packaging.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eArtisanale - Aussie Fresh Ale (16.5L)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGrain and Grapes wort kits are usually made in house on a Speidel 500L Braumeister Brewery. However, this particular brew was brewed at Two Birds Brewery in Spotswood as part of System Wars 2017 at Grain and Grape. As with all of our Artisanale kits it is all grain and brewed true to style.\u003cbr\u003e\u003cbr\u003eNOTE: These kits are generally designed to add 3 litres of water to dilute.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #ff0000;\"\u003eGeneral Specifications\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eGrist make up: JW Pilsner, Vienna 5%\u003c\/p\u003e\n\u003cp\u003eStarting Gravityr: 1.044\u003c\/p\u003e\n\u003cp\u003eBitterness: 21 IBU's using Warrior hops.\u003c\/p\u003e\n\u003cp\u003eFlavour hopped with \u003ca title=\"Galaxy - (100g Pellet Hop)\" href=\"https:\/\/www.kegland.com.au\/galaxy-100g-pellet-hop.html\" target=\"_blank\"\u003eGalaxy\u003c\/a\u003e and \u003ca title=\"Vic Secret - 100g\" href=\"https:\/\/www.kegland.com.au\/vic-secret-100g-pellet-hop.html\" target=\"_blank\"\u003eVic Secret\u003c\/a\u003e hops.\u003c\/p\u003e\n\u003cp\u003eRecommended yeasts: \u003ca href=\"https:\/\/www.kegland.com.au\/wlp001-california-ale-yeast.html\"\u003eWLP001 California Ale Yeast\u003c\/a\u003e or \u003ca href=\"https:\/\/www.kegland.com.au\/wlp051-california-v-ale.html\"\u003eWLP051 California V Ale Yeast\u003c\/a\u003e, \u003ca href=\"https:\/\/www.kegland.com.au\/safale-us-05-x-11-5g.html\"\u003eSAF US05\u003c\/a\u003e or \u003ca href=\"https:\/\/www.kegland.com.au\/lalbrew-bry-97-yeast-x-11g-american-west-coast-ale.html\"\u003eLalBrew BRY97\u003c\/a\u003e.\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494604210432,"sku":"KL16827","price":48.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/artisanale-fresh-ale-kegland-1_f73520fd-0c41-4e66-b16b-7d0ef62f3d58.png?v=1687331995"},{"product_id":"bulk-whirlfloc-t-tablets-1kg-container","title":"Bulk - Whirlfloc T (Tablets) - 1kg","description":"\u003cp\u003eAn emulsifying agent, promotes break material formation and precipitation during the boil and upon cooling.\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDirections:\u003cbr\u003eAdd ½ tablet to 20-25L of wort, 10-15 minutes before end of boil.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494605291776,"sku":"KL16971","price":99.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/bulk-whirlfloc-t-tablets-1kg-container-kegland-2_c92b2aa7-a9ac-4c27-bd8a-d418acb09af7.png?v=1768795778"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/collections\/ingredients-kegland.jpg?v=1687329441","url":"https:\/\/kegland.com.au\/collections\/ingredients.oembed?page=20","provider":"KegLand","version":"1.0","type":"link"}