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Recommended Dosages:

• 1g per 10kg of fruit. Double this dosage if you believe the fruit may be unsanitary or is in poor conditon.
• 2-5 g/hL on wine during racking.
• 10-15 g/hL for the preservation of sweet filtered wines.

1 gram of potassium metabisulphite develops about 0.56 g of SO2

Usage Instructions:

Dissolve required dosage in a small amount of water, wine or must and add homogenously to the product.

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 -Grain hopper (2.7kg capacity)

– Manual Crank handle

– 10mm crank shaft

– Roller adjustment knobs

– Reinforced chassis with pre aligned mounting holes for perfect stability if mounting to a board.

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Keg King 19L Ball Lock Kegs are manufactured using a robotic orbital welding machine for percision accuracy and quality.

Constructed from food grade 304 Stainless Steel Keg King 19L Ball Lock Kegs are built in compliance with AS2971.

The superior finish on these kegs makes them sturdier and more reliable than the brushed finish on most economy kegs.

The black rubber on these kegs also make them a little nicer to use around your house as they are less likely to damage your tile floors or crack plastic lining inside your kegerator.

Keg King 19L Ball Lock Kegs are equipped with a handy stainless steel loop attached to the underside of the keg lid, making it easy to suspend and remove a hop bomb, flavour infuser or hop pouch within the keg for adding extra flavour to your beverage.

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Ultra Stir – Compact Variable Speed Stir Plate With Magnetic Stir Bar Included

Finally, a compact stir plate that can assist brewers to build up their yeast cell counts easily and affordably! 

Brewers know that the secret to making great beer is to start fermentation with healthy, activated yeast in large cell counts.

Stirring provides the yeast cells the aeration they need to bud and multiply.

Ultra Stir let’s brewers build up their yeast starters to get healthy, activated yeast to do the job of fermentation perfectly every batch.

Ultra Stir comes complete with an Australian Approved power cord and a magnetic stir bar. 

Ultra Stir’s 3 Watt design provides brewers the ability to select variable stir speeds up to 2500 RPM!

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The spider sits over the edge of your kettle, keggle or is ideally suited to use with your Robobrew.

During the boil hops can be poured directly into the spider. The spider is suitable for up to 300grams of hops. The basket is 35cm high with the opening at the top being15cm diameter and tapers down to a 10cm diameter at the bottom. It’s completely made from 304 stainless and the mesh is 0.2mm aperture (80 mesh) so it will capture 99% of the hop material while still allowing the hops to move in the kettle so you get good hop efficiency.

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Heating belts are also preferable to heating pads because pads tend to heat up the yeast bed on the bottom of the fermenter which can produce some undesirable flavours in your beer.

The heating belt can also be plugged into our MKII 10/30amp Temperature Controller for a more accurate temperature of your fermenter.

Heat belts are not recommended for direct contact with heat sensitive materials like PET

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Directions:

Mix 1 teaspoon per litre of hot water and clean all your equipment with the solution.

Rinse immediately with cold water.

The best stain remover around. Use on old fermenters to rejuvenate them to near new condition, push through dirty beer line to dissolve any staining and discouloration.

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Citric Acid is an organic acid found in beer normally within the range of 50 to 250 parts per million. It is produced as a result of yeast metabolism and is a key component of the tricarboxylic acid cycle, which is also referred to as the Krebs or citric acid cycle.

Although it contributes to the overall acidity of the beer, citric acid has little impact on the overall flavor. It is sometimes added to increase the acidity of some low-alcohol and nonalcoholic beers where incomplete fermentation fails to increase acidity to an appropriate level.

Craft brewers and homebrewers have occasionally used additions of citric acid to lend some tartness to Belgian-style witbier; although some tartness is traditional, it has historically been the result of lactic bacterial activity. Citric acid has also been used as a cleaning agent, particularly in the removal of “beer-stone” from fermentation vessels.

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When dissolved in water, it breaks down to oxygen, water and sodium carbonate that deodorises, bleaches and cleans while killing bacteria, viruses, fungi and algae.

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When dissolved in water, it breaks down to oxygen, water and sodium carbonate that deodorises, bleaches and cleans while killing bacteria, viruses, fungi and algae.

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Water Resistant Design 
Made to be water resistant and splashproof.

Digital Triple Point Calibration
The calibration is completely digital and can be done in 60 seconds.  No calibration screws that you need to turn or anything like that.  Just put the pH meter into the buffer solution that comes included and then hit the calibration button. 

Looking to dial in your water chemistry then check out our water profile table

Water Chemistry Profile – Brew Distill Ferment

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Directions:

Mix 1 teaspoon per litre of hot water and clean all your equipment with the solution.

Rinse immediately with cold water.

The best stain remover around. Use on old fermenters to rejuvenate them to near new condition, push through dirty beer line to dissolve any staining and discouloration.

The post BDF Trisodium Phosphate 1kg appeared first on Brew Distill Ferment.

Citric Acid is an organic acid found in beer normally within the range of 50 to 250 parts per million. It is produced as a result of yeast metabolism and is a key component of the tricarboxylic acid cycle, which is also referred to as the Krebs or citric acid cycle.

Although it contributes to the overall acidity of the beer, citric acid has little impact on the overall flavor. It is sometimes added to increase the acidity of some low-alcohol and nonalcoholic beers where incomplete fermentation fails to increase acidity to an appropriate level.

Craft brewers and homebrewers have occasionally used additions of citric acid to lend some tartness to Belgian-style witbier; although some tartness is traditional, it has historically been the result of lactic bacterial activity. Citric acid has also been used as a cleaning agent, particularly in the removal of “beer-stone” from fermentation vessels.

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Sodium Metabisulphate is also a common additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO₂). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine.

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Sodium Metabisulphate is also a common additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO₂). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine.

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These bladders have a maximum 20L capacity. Meaning you can fill to 20L.
We would highly recommend underfilling to 15L so that it is more malleable and less likely to burst or rip from “overfilling hot”.

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Sold individually.

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Getting fast, accurate and reliable readings during all grain brewing is essential to getting the best possible efficiencies. Refractometers help you achieve this and can speed up your brew day significantly.

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To calculate your % Alcohol By Volume 
(OG – FG) x 131.25 = ABV %
Where OG is your Original Gravity e.g. 1.050 as shown by your hydrometer before you pitch your yeast.
and FG “Final Gravity” e.g. 1.010 as shown by the hydrometer after it has fermented.
= ( 1.050 – 1.010 ) x 131.25 
= 5.25% ABV

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Fermenter accessory kit (grommit, airlock + tap + stick-on thermometer) sold seperately.

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Standard Fermenter tap

S bend Airlock

Grommet

Stick-o thermometer

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Fermenter accessory kit (grommit, airlock + tap + stick-on thermometer) sold seperately.

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Fermenter accessory kit (grommit, airlock + tap + stick-on thermometer) sold seperately.

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Fermenter accessory kit (grommit, airlock + tap + stick-on thermometer) sold seperately.

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Fill to the line with water to prevent air and particles entering your ferment 

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