Whirfloc

Adjuncts & Additives

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Adjuncts & Additives

Enzymes & Nutrients

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17%
Glucoamylase Dry Enzyme Sachet 3g Use for Low Carb & Dry Beer Styles Add with the yeast to help break down more of the malt sugars which allows for a lower carb, drier beer. This enzyme may extend fermentation time so ensure the specific gravity is stable for 3 days prior to bottling or kegging.

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Dry Enzyme

$2.90 | $3.50
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Beer Finings Instantised Gelatine Powder Sachet 5g Removes unwanted compounds and firms up natural sediment for a crystal clear beer with a smooth flavour. GMO Free. Use 24 hours before racking

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Beer Finings

$2.50
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Fermaid AT Lallemand 100g A special complex yeast nutrient suitable for higher ABV alcohol fermentation. Used as an yeast nutrient for all alcohol Washes, Cider, Mead, Wines & Beer making. Use in place of any recipe that calls for DAP. FERMAID-AT reduces the occurrence of sluggish & stuck fermentations. Also helps the maximum cell density get through the stationary phase & complete alcohol fermentation as quickly and as efficiently as possible especially under limiting available nitrogen conditions.

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Lallemand FERMAID AT

$9.00
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Glycerine Adjunct Profile Range Still Spirits Smoothing agent to improve fullness & mouthfeel. Odourless with a slightly sweet taste. Glycerine is a must and helps smooth and mellow spirits, also adding body to your spirit. Add 5-10ml per Litre Or use per Whiskey & Gin Craft Kit recipe book.

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Glycerine 50ml

$6.95
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13%
Glucoamylase Distiller's Enzyme Still Spirits A fungal-derived, powdered enzyme for breaking down short chain dextrins in starch substrate mashes to yield simple, fermentable sugars. Glucoamylase is applied either post-mashing or added with yeast for simultaneous saccharification and fermentation. Treats a 25L wash

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Enzyme Glucoamylase

$3.40 | $3.95
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Whirlfloc Tablets Irish Moss Beer Brewing purified Carrageenan Clearer mash Homebrew Home Brewing Whirl Floc Tablets

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Whirlfloc Tablets 50g

$4.95
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Beer Finings Fungal Chitosan Solution Liquid Sachet 20ml Removes unwanted compounds and firms up natural sediment for a crystal clear beer with a smooth flavour. GMO Free. Ready to pour sachet, so no messy mixing required. Derived naturally from non animal product, so therefore is suitable for vegetarians & vegans.

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Beer Finings - Liquid

$2.95
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Pectinase - Pectic Enzyme

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Pectinase - Pectic Enzyme 100g

$9.00
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Servomyces Lallemand Nutritional Yeast for Beer Zinc Enriched. Servomyces is a naturally enriched single-strain brewing yeast that is used as a biological yeast nutrient. The propagation and drying process of Servomyces has been specifically designed to accumulate a range of trace minerals and elements that are essential or limiting during alcoholic fermentation.

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Servomyces Yeast Nutrient

$11.00
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Diammonium Phosphate DAP yeast nutrient. Give your yeast an added boost with this yeast nutrient. A good source of nitrogen for yeast. The added nitrogen will help the yeast to remain active throughout fermentation. Use up to 1-5 grams per 5 Litres. We highly recommend using a mini scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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Diammonium Phosphate DAP

$5.95
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FERMAID® O contains 100% natural yeast derived components rich in organic nitrogen and essential vitamins and minerals. It does not contain any inorganic nitrogen (e.g. no DAP).  

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Lallemand FERMAID O

$12.50
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Calcium Chloride Food Grade - 250g Lowers Mash pH Calcium Chloride (CaCl2·2H2O) Adjusts brewing water, accentuates maltiness & lowers mash pH. Calcium adds to water hardness & chloride accentuates maltiness, sweetness & fullness. Typical concentrations for brewing water are 50 – 150 ppm Ca2+ and 50 – 150 ppm Cl- . It is also used to lower the mash pH. Additions can be put in the brewing water or directly into the mash.

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Calcium Chloride 250g

$4.95
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GO-FERM PROTECT EVOLUTION Yeast Nutrient Lallemand secures fermentation by Increasing yeast vitality and viability due to ergosterols and yeast vitamin sources • Increasing the alcohol tolerance of yeast by the fortification of the membrane with a high level of quality sterols and polyunsaturated fatty acids. • Significant impact on fermentation kinetics especially under challenging conditions. Yeast rehydration sterols to maximise fermentation security, yeast viability and vitality.

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Lallemand GO-FERM

$11.00
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Sodium Metabisulphite 500g Morgan’s Used to sanitise beer, wine musts and juices as well as equipment but can also be used during racking as both a measure to prevent bacteria from spoiling the beer and wine and also as an antioxidant to keep air from staling.

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Sodium Metabisulphite

$8.00
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22%
Campden Tablets Cheese wine cider beer yeast. Campden tablets consist of Sodium Metabisulfite in a compressed, tablet form. They are primarily is used in Wine, Cider & Beer making to kill bacteria and to inhibit the growth of wild yeast. Campden Tablets can also be used to eliminate free Chlorine & Chloramine, from water solutions.

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Campden Tablets

New stock arrives soon!

$8.95 | $11.50
Calcium Sulphate Food Grade Gypsum Water PH Adjustment Calcium Sulphate Gypsum 250g Food Grade Lowers pH Useful for adding calcium if the water is low in sulphate. Can be used to add sulphate "crispness" to the hop bitterness. Used to add permanent hardness to brewing water. Most often used when brewing British style beers when your water is soft.

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Calcium Sulphate 250g

$4.95
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9%
Alpha-Amylase Distiller's Enzyme Still Spirits A bacterially-derived, powdered enzyme which breaks down starch into dextrin's & simple sugars during mashing. Treats 25L wash

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Enzyme Alpha-Amylase

$4.50 | $4.95
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Potassium Sorbate Wine Stabiliser 50g Commonly used to inhibit the growth of yeast & other microorganisms that can spoil wine. Potassium Sorbate prevents the fermentation process from continuing, which can be useful for stabilising wine & preventing it from refermenting in the bottle. Potassium sorbate can also be added to sweet wines to prevent the yeast from fermenting any residual sugars, which would otherwise lead to a fizzy or effervescent wine. 1 Teaspoon (5 grams) per 20L of wine

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Potassium Sorbate

$7.95
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Lactic Acid 88% Food Grade 500ml Lactic acid 88% can be added to the mash to adjust the pH. This is especially relevant when brewing light-colored beers, as lactic acid can help lower the pH to the optimal range for enzymatic activity during mashing.

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Lactic Acid 88% - 500ml

$14.00
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Magnesium Sulphate Food Grade Epsom Salts Water PH Adjustment

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Magnesium Sulphate 250g

$4.95
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16%
Rennet Liquid Vegetarian Mad Millie A microbial rennet used to coagulate milk when making cheese and/or junket. This rennet is suitable for vegetarians.

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Rennet Liquid

$8.30 | $9.95
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Clarity Ferm Gluten Reducer Enzyme White Labs Significantly reduces the Gluten in beers brewed with barley or wheat. Eliminates the appearance of Chill Haze, while also increasing the shelf life of packaged beer. Contains a unique protease enzyme used for gluten & chill haze reduction. Add to cooled wort at the same time as yeast addition.

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White Labs Clarity Ferm

$9.90
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Calcium Carbonate Food Grade Chalk Water PH Adjustment Generally used in making dark beers. You can add sparingly to reduce acid in beers. Can also be used to reduce acid in wines.

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Calcium Carbonate 150g

$4.95
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9%
Malic Acid 100g

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Malic Acid 100g

$7.95 | $8.80
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