Ingredients
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$30.00The Yeast Bay PurePitch® Next Generation WLP4663 Berkeley Hills Sour Yeast Blend
This blend of lactic acid producing Lachancea thermotolerans isolates is unique from any yeast we’ve ever isolated. In addition to creating an acidic character that is much more complex, multi-dimensional and reminiscent of a traditional long-aged sour as compared to a kettle sour, the attenuation, pH and ester profile are precisely tuneable based upon the percent of fermentables as glucose.
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$30.00The Yeast Bay PurePitch® Next Generation WLP4675 Farmhouse Sour Ale Yeast Blend
This blend contains two saison-style STA1+ Saccharomyces cerevisiae isolates and two strains of Lactobacillus brevis. The Saccharomyces strains create a delightful ester profile of grapefruit and orange zest accompanied by a mild earthiness and spiciness, while the Lactobacillus strains produce a balanced acid profile. This blend exhibits high diastatic activity.
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$30.00The Yeast Bay PurePitch® Next Generation WLP4681 Lactobacillus brevis strain TYB282
TYB282 is a single strain of Lactobacillus brevis isolated from an unintentionally soured golden ale produced by a Mexican craft brewery. This strain produces a nice, clean lactic acidity (down to ~pH 3.2) in unhopped wort within 36 hours at a temperature of ~72-77 °F. The higher the temperature up to 90 °F, the faster the acid production. While this strain can be used for kettle souring, it really shines in acidification during extended aging due to its hop tolerance (15-20 IBU).
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$30.00The Yeast Bay PurePitch® Next Generation WLP4682 Lactobacillus Blend
The Lactobacillus Blend is comprised of one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis. One of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits strong hop tolerance (15-20 IBU). Ideal for broad spectrum acidification, from kettle souring to extended aging. The higher the temperature up to 90 °F, the faster the acid production.
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$20.00Brewmaster Green Bullet Hopped Brewblend 50
1 kg with 25gm of selected hops For Dark Ales 50% Muntons Dried Malt, Dextrose and Dextrin Promotes fermentation. Adds flavour and body Fermentability 56% -
$20.00Brewmaster Motueka Hopped Brewblend 25
1 kg Barley Malt Powder, Dextrose, Dextrin and 25g of Motueka Hops Promotes fermentation. Adds body and flavour For all Lagers Manufactured in Auckland NZOut of Stock -
$10.00Mangrove Jack's Brew Enhancer - 1kg
Lightly malted blend of brewing sugars adding flavour to any regular beer kit. Speeds fermentation start. Improves mouthfeel & aids head formation & retention. Use in place of sugar or dextrose. Add enhancer to fermenter with the beer kit ingredients, before adding hot/cold water. -
$8.17Mangrove Jack's Dextrose - 1kg
Dextrose is popular as a fermentable sugar due to it's high level of fermentability. It will also give you a cleaner fermentation.
Use Dextrose/Glucose powder to produce a better quality wash for distilling.
If used as an ingredient in brewing beer, it will result in a dryer beer (less flavour) than if using pure malt extract or LME.
Buy a box of 12 for a discounted price.
Also available in 25kg bags.
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$10.50Mangrove Jack's Brewblend #15 Lager Enhancer 1kg
Mangrove Jack's Brewblend #15 Lager Enhancer 1kg. A lightly malted blend of brewing sugars adding flavour to any regular beer kit. Improves mouthfeel and gives beer a better head.
Use in place of sugar or dextrose.Out of Stock -
$105.00Dextrose 25kg
A 25kg bag of dextrose. If you use a lot, then why not buy in bulk and save?
Dextrose is popular as a fermentable sugar due to it's high level of fermentability. It will also give you a cleaner fermentation.Use Dextrose/Glucose powder to produce a better quality wash for distilling. Substitute for the same weight of cane sugar.
If used as an ingredient in brewing beer, it will result in a dryer beer (less flavour) than if using pure malt extract or LME.Also available in 1kg bags.
