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Hops Hallertau Mittelfrüh
Ancient traditional Hallertau variety with a very elegant, delightful and fruity aroma.
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Acid malt who's job is to regulate mash pH so enzymes get optimal conditions for their job.
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Sugar with complex molecular structure that is not fermentable by yeast and keeps the beer sweet.
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Dry yeast for fermenting wheat beers. Creates subtle esters and phenols, typical for wheat beers.
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Replacement seal for the Conical Fermenter cone plug. (1 piece).
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Indispensable in various modern IPA beers. Used for aroma and flavour which it has penty. Can be used for bitterness. Most recognised Australian aroma hop.
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This low fermentation yeast is originally from VLB (Berlin, Germany) and it is known with code RH. It is used in the commercial breweries of Eastern Europe and produces Lagers with light fruity notes.
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If you're after hops that will enhance only bitterness Magnum is the right choice since it's neutral in aroma. Originates from Germany.
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This new yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers.
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