Malts, Malt extracts, Hops, Yeasts and other ingredients.
Beer FiningsMore Info
Beer Yeast and Nutrient
It's the yeast that makes the difference.
In order to brew a truly great beverage, yeast selection is of primary concern.
There's no point in gathering together the finest malts and hops and then using a yeast which is meant for baking bread to ferment the brew!
All the yeasts mentioned here will ferment a brew length of 23 Litres or 40 pints.
However, there is good evidence to suggest that by adding more yeast there will be a substantially better ferment with good flocculation & better attenuation.
Although not essential we often recommend making a yeast starter out of a couple of tablespoonsfuls of sugar, some yeast nutrient & the yeast in tepid water to ensure a lively culture is introduced to the fermenter ingredients.
Malt extract is sold in both liquid (syrup) and powdered forms.
The syrups are approximately 20 percent water, so 2kg of Dry Malt Extract (DME) is roughly equal to 2.5 kg of Liquid Malt Extract (LME).
Our 500 gms DME is the Muntons Foil Pack Spray Malt.
The 1 Kg DME comes from a variety of quality assured suppliers.
DME is produced by heating the liquid extract and spraying it from an atomizer in a heated chamber. Strong air currents keep the droplets suspended until they dry and settle to the floor.
Colourings, Flavourings & Head RetentionMore Info
It is malted barley that provide most beers with the majority of their alcohol, body, colour, flavour and head retention and yet many beer drinkers are unaware of any connection between a field of barley and a pint of beer!
Unmalted grains are collectively known as adjuncts. They are used for various reasons, e.g. colour, head retention, flavour etc. As unmalted grains have no diastatic enzymes they have to be mashed with pale or lager malt.
Water TreatmentMore Info