Bintani

Apple juice concentrate from Bintani, stocked alongside our fermentation additives. Refer to the pack label and Bintani's own product information for specifications, usage and storage. We hold it for customers who already know the concentrate they want and the volume they need. Ask us to confirm the current pack size and availability before you place an order.

Big Head from Bintani, a head retention improver for brewers. It is sold as a brewing additive, the sort of thing you reach for when the beer tastes right but the head falls away before you get to the second mouthful. Refer to the pack and Bintani's own directions for anything to do with using it. Available in both shops and online.

Briess sorghum extract in a 1.5 kg pack, a gluten free liquid alternative to white grain malt. It gives you a fermentable base to work with when barley malt is off the table, and as a liquid extract it goes into the kettle rather than needing a mash.

Check the pack label for the detail, and have a chat at Laverton North or Epping if you want a hand planning a gluten free batch.

Calcium Sulphate (Gypsum) is an important mineral for its effect on mash and wort pH. Used to harden water when brewing ales and bitters. Use as required depending on water hardness. Gypsum (Calcium Sulphate) adds permanent hardness (calcium ions) to brewing water; 1 gram per US gallon adds 62 ppm calcium, 147 ppm sulfate. Calcium Sulphate (Gypsum) is used to "harden" the process water or as a direct additive to the malt mash or kettle wort. The benefit comes from the Calcium ion. More on Calcium Sulphate or Gypsum: Calcium Sulphate is a critical component in the measurement of permanent water hardness (also known as non-carbonate hardness).

This part of water hardness is defined by the sum of all calcium and magnesium ions that are associated with anions such as chloride or sulfate. It is referred to as permanent hardness because of the fact that it will not precipitate under the influence of heat. Therefore, calcium sulfate is also one of the primary salts used for the improvement of calcium levels in beer. Proper calcium levels in beer can provide the following influences that are generally considered to be positive: they lower the pH, preserve mash enzymes, increase extract yield, improve yeast growth and flocculation, accelerate oxalate removal, and reduce colour.

Cascade hop flowers supplied by Bintani. Whole flowers rather than pellets, which is what plenty of brewers prefer for late additions and dry hopping. Cascade has been a favourite in American pale ales for a long time and it is still hard to beat. The listing title is incomplete on pack size, so check the quantity with us before you order.

Pride of Ringwood hop flowers in whole cone form, supplied by Bintani. Pride of Ringwood is the classic Australian bittering hop and is what sits behind a lot of the beers people here grew up on.

Whole cones behave differently to pellets in the kettle and in the fermenter, so ask us if you are converting a recipe across.

Lactic acid solution, listed for adjusting pH in beer, supplied through Bintani. That is what it is.

We do not publish dosing, handling or safety guidance here. Refer to the product label and the manufacturer's documentation, including the safety data sheet. Ask us about the current pack size and concentration if that is not clear at the time you order.

Lactose sold as a brewing sweetener, from Bega. Lactose is the sugar brewers reach for when they want sweetness and body that the yeast will not simply eat through, which is why it turns up in milk stouts and in the dessert leaning beers. Add it the way your recipe directs. This is an ingredient for brewers who have moved past following a kit tin to the letter and started shaping the beer to their own taste. Weigh it out properly, because a small change makes a noticeable difference to how the beer finishes.

Maltodextrin (Corn Syrup) is common, natural ingredient used to increase body and mouth feel in beer.  Provides beers with more body and head. Used to thicken and to add creaminess. Comprises 70% non-fermentable material. A normal level of use is 150g per brew. Does not add significantly to the alcohol %.