Beer Brewing

Calcium Hydroxide, also known as slaked lime or pickling lime, is used to make dark beers with a CO32 concentration of at least 150 ppm. It's used to boost the mash pH and increase the brewing water's residual alkalinity. Additions may be added to the brewing water or to the mash directly.

Performing a carbonate reduction involves adding slaked lime or “pickling lime” to the water.  We would highly recommend using BrewFather for your water calculations as Calcium Hydroxide is a mainstay in the water profile analysis section.

The problem with this approach is that you must carefully measure the amount of lime to add, and you must add it gradually while carefully controlling the pH to avoid producing extremely alkaline water from excess hydroxide.

Dextrose brewing sugar, also referred to as corn sugar, is a naturally occurring form of glucose. Use dextrose instead of white sugar in either your fermentation or priming your beer when bottling.

Dextrose improves the quality of beer when compared to ordinary cane sugars. It is fully fermentable and leaves a fresh, clean flavour.

Dextrose is the preferred brewing sugar as it ferments all alcohol content with a neutral flavour allowing the malt flavour to taste more prominent. For more flavour and body, alternatively use dried malts.

MSDS Information: CLICK HERE

Gold Crown Seal Bottle Caps for beer and water bottles with lip.

Ø 26 mm. It is a 100 pack

Browse all our bottle caps and crown seals, and pair them with a bottle capper to suit.

If you're into brewing or distilling this will make your life easier, This 500ml formula is also great at adjusting the pH of Sparge water and your Mash's pH. If you prefer a more traditional pH adjustment, we would suggest ingredients like Acidulated Malt or our Lactic Acid.
Phosphoric acid (AKA orthophosphoric acid or H3PO4) is a mineral inorganic acid that can be used as a non-foaming/non-rinse sanitiser when diluted to water to a concentration of 1mL/2L.
Phosphoric acid is also an excellent chemical to use when passivating stainless steel.
Phosphoric acid can also be completely motabilised by yeast and will also act as a yeast nutrient if it ends up in your fermenter.

Formally US-56, US-05 is a strain of yeast that creates that classic American profile of clean malt, crisp taste, low diacetyl, and ability to ferment in a wide range of temps. Look for US-05 to be the next popular dried yeast.

This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.

Lallemand Brewing Danstar BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to deliver high quality ales. BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.

Mosaic Hop Pellets deliver a vibrant and complex aroma that has made them one of the most sought-after American hops. Known for their dynamic blend of tropical fruit, citrus, and pine, Mosaic brings depth and versatility to a wide range of beer styles.

With strong impressions of citrus oil, balsam pine, blueberry, peach, and tropical fruit, these hops provide a layered, pronounced character that captivates both brewers and beer lovers alike. Perfect for IPAs, Pale Ales, and creative hop-forward styles, Mosaic infuses your brews with bold flavor and modern craft appeal.

Features

• Name: Mosaic
• Alpha Acid Percent: 11.5 – 13.5%
• Type: Aroma
• Character: Citrus Oil, Pine, Blueberry, Peach & Tropical Fruit
• Best For: IPAs, Pale Ales & Hop-Forward Styles

Galaxy Hop Pellets are an Australian gem, celebrated for their intensely aromatic profile that truly stands out in modern craft brewing. Bursting with citrus, passion fruit, and peach aromas, these hops add a vibrant, fruity complexity that transforms any beer into a sensory experience.

Perfect for a wide range of styles, Galaxy Hop Pellets shine in IPAs, Pale Ales, and hop-forward brews, delivering an out-of-this-world aroma that captivates the senses and elevates your creations.

Features

Customer Notice

• This item and service are strictly available for in‑store purchase only. Please do not place an online order, including Click & Collect, as it will be cancelled, and a cancellation fee of up to 20% may apply.

Lowers Mash pH

Calcium Chloride (CaCl2·2H2O) 1kg
Adjusts brewing water, accentuates maltness and lowers mash pH.

Calcium adds to water hardness and chloride accentuates maltness, sweetness and fullness. Typical concentratons for brewing water are 50 – 150 ppm Ca2+ and 50 – 150 ppm Cl- . It is also used to lower the mash pH. Additons can be put in the brewing water or directly into the mash.

Recommended sulphate-to-chloride ratios:
4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty

Calcium (Ca)
Calcium 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.

Chloride (Cl)
Chloride, 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.

Adjusting your Water
Different 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.

You 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).

Unfortunately 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.

The Sulfate to Chloride Ratio
Chloride 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.

The 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.

Smith, B. (2006). Brewing Water – Hard or Soft? | Home Brewing Beer Blog by BeerSmith™.

A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This mead yeast has high alcohol tolerance and ferments well over a wide temperature range.

Suitable for all styles of mead.

Attenuation: Very High (95 - 100%)

Flocculation: High

Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 15-30 degrees C (59-86 degrees F).

Storage Recommendations: Store in the fridge.

Print out labels of your beers & stick into the recessed holder, for that really professional look, discover and show off your very own brand. Made from highly polished chrome finish plastic.

Due to the two-piece design, the sliding base moves up and down allowing the decal holder to be fitted to ANY TAP design so there are no issues with incompatibility.

For attachment the sliding base can be removed with a Philips head screwdriver so there is no need to remove the tap from the front to fit the decal, it simply fits over the tap or shank and you do up the screws on the underside.

The holder will support 2 different size stickers or decals, 73mm and 82mm in diameter.

Perfect for showing off or presenting your brew creation. Made from highly polished chrome finish plastic and available in 2 different sticker or decal sizes (78mm and 82mm)

If you're into Japanese-style rice lager this is for you, born from a fusion of the traditional and the supermodern. Malted with Lager and light grains then hopped with Czech republic's Saaz.

A nimble Japanese-style rice lager, born from a fusion of the traditional and the supermodern. Carefully honed, for balance and razor-sharp crispness.

Now in a Bladder in a box to be more environmentally friendly

All the benefits of all grain without the hours of work!

All Inn Brewing Co. fresh wort kits are 15L of wort to make 20L of beer.

Instructions:

1. Decant cube into a clean and sanitised fermenter.
2. Add 5 litres of water to bring volume to 20 litres.
3. Aerate, pitch yeast and add any additional hops as desired.
4. Once fermentation is complete, bottle condition or keg.
5. Enjoy responsibly.

• Threaded lid with gasket
• airlock hole
• threaded hole for 19mm tap
• easy to clean

A full-flavoured brew, gentle in malt character with a full and robust hop bitterness.  

• 1.7kg Brew Extract Kit
• Includes 7g yeast sachet under the lid
• Makes 23 litres
• Australian Made

Morgan's classic products are born from the traditional skills of the master maltster where careful roasting and kilning nurture the release of nature's full flavours and aromas. Morgan's brewing company uses only the highest quality two row barley and premium grade hops to produce this range of beer kits. Their unique kettling guarantees the superb final clarity of this truly superior brew.

How To Brew?

Suitable for one or two stage fermentation.

1. Mixing: Pour 2 litres of hot water into sanitised fermenter, add contents of can and 1kg (2.25lbs) of another fermentable eg dextrose, malt or Morgan’s Master Blends. Stir contents to dissolve, add cold water to bring the total contents up to 23 litres. When temperature is between 22-30 degrees C (71-86 deg F) add yeast and stir actively for 30 seconds.
2. Fermenting: Seal fermenter with lid and air lock, allow to ferment at a constant temperature between 22 – 30 deg C until specific gravity reaches 1005 or below. Finishing SG will be higher if adding complex brewing sugars to initial mix. Complete fermentation will take 5 days at 25 deg C (77 deg F) but will take longer in lower temperatures. Warning: Using a beer hydrometer, be sure fermentation is finished (SG 1005 or below) before bottling, adding only the correct amount of sugar to each bottle, otherwise overgassed bottles could explode.
3. Bottling: Sterlize bottles, add 6g (0.212oz) of sugar to each 750 ml bottle, 3g (0.106oz) for every 375ml then fill with brew to the normal level and cap.
4. Maturing: Allow bottles to stand at a temperature of 22-30 deg C for 5 days to allow beer to carbonate. Allow another 10 days at room temperature to fully mature. The finished beer will continue to improve with further ageing.

Recipe: try it in our VB-Style Bitter recipe.

The Thomas Cooper Original Stout is a dark brown and smooth beer with a persistent head resembling espresso creama. The brew is a blend of coffee, chocolate and grain aromas, astounding mouth feel and dark malt characteristics. For a dry finish the beer has a unique combination of malt tannins and hop bitterness. You can choose to immediately consume after brewing or store and consume after a few years. The experience and taste will be exceptional in both cases.
Recommended to be brewed with (23 L):

• 1kg Coopers Brew Enhancer 3
• Coopers Carbonation Drops

Coopers brewing extracts make it possible for every beer-brewing aficionado to craft premium beers at home. With over 150 years of brewing history in every can, all natural ingredients with no added preservatives, Coopers sources the highest quality malt and hops and specifically blended yeasts.

These petite and easy-to-use sugar measures can be used to quickly and effectively measure out sugar for your wine, beer, or cider.

This priming scoop can be used for priming your cider or beer. Two unique measures are available on the scoop and ideal for 330 ml and 750 ml bottles respectively. Use this two-way sugar measuring device to make great beer, wine, and cider at the comfort of your home. You never have to be worried about adding too much sugar the next time you decide to brew or make wine.

Customer Notice 

Please note that the colour of the item may vary from batch to batch, as the manufacturer may change it without notice.

Crown caps are essential closures for home brewers and craft beverage makers. These 26 mm caps fit standard beer bottles and provide a secure, airtight seal to preserve carbonation and freshness. Ideal for bottling day, they work seamlessly with standard capping equipment. Stock up for your next batch.

Browse all our bottle caps and crown seals, and pair them with a bottle capper to suit.