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This adapter includes the nylon wash, ensuring a sound seal to the cylinder. 

Simply thread the adapter onto you Mini duotight Regulator, or the 360 Core Actuator Regulator thread this onto your 2.6kg or 6kg CO2 cylinder and your’re good to go!

Making the portable kegging Mini Reg even more portable

The post Type 30 Adaptor for Mini duotight Regulator – Suits 2.6kg and 6.0kg Cylinders appeared first on Brew Distill Ferment.

• Fermentation Range: Performs well across a wide temperature range of 17-24°C (62-75°F).
• Pressure Tolerance: Handles pressure up to 12 PSI, making it versatile for pressurized fermentations.
• Alcohol Tolerance: Robust tolerance up to 12% ABV.
• Attenuation: Consistently achieves approximately 75-80% attenuation.
• Flocculation: Medium-low, key to maintaining haze.
• Direct Pitching: Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation or rehydration required before pitching.

The post CellarScience – NE HAZY Ale Yeast x 15g appeared first on Brew Distill Ferment.

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This extract enhances oak notes with gentle vanilla warmth and lightly toasted wood tones – ideal for creating an easy drinking American style whisky profile.

Instructions: Shake well before use. Add 5ml per litre of flavoured spirit and adjust to taste.

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Our Phosphoric acid is also an excellent chemical to use when passivating stainless steel. 
This formula is also great at adjusting the pH of Sparge water and your Mash pH. If you prefer to use the traditional pH adjusting ingredients we would suggest Acidulated Malt or our Lactic Acid 88%.

Phosphoric acid can also be completely metabilised by yeast and will also act as a yeast nutrient if it ends up in your fermenter.

If this does come into contact with your skin undiluted, please rinse under cold water for 5-15 minutes. It can stain coloured clothes undiluted!

WARNING – This product is for commercial use only and is a high strength acid.  We sell this product primarily to wineries and breweries and other food and beverage producers.  This is not for domestic use.  If you are a domestic customer that would like to use this product we recommend you to go to one of our distributors who can water this product down to 30% or less so it’s safer for domestic use.

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Instructions: Shake well before use. For golden spirits add 1ml per litre. For darker spirits add up to 4ml per litre. Adjust to preference.

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This extract enhances oak notes with smooth vanilla and toasted wood tones – ideal for creating a familiar American whiskey profile.

Instructions: Shake well before use. Add 5ml per litre of flavoured spirit and adjust to taste.

The post Pure Distilling Essentials Jack Daniels Oak Extract 50ml appeared first on Brew Distill Ferment.

• Made in Spain
  
• Ideal for natural maturing salamis and cooked sausages or prolonged cooking processes.
  
• Casing should be soaked in a warm water solution for 20-30minutes prior to filling.
  
• Cooking temperature up to 78 degrees.
  
• Packs are sold in quantities of 10, not individually

Measurements:

• Ø43mm x 55cm (filled) or 63mm flat
• Holds 600-800g meat each per casing

The post Fibrous Salami Casings 43 Pack of 10 appeared first on Brew Distill Ferment.

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This extract enhances oak notes with smooth warmth and subtle toasted depth – ideal for contributing towards a Caribbean style aged rum profile.

Instructions: Shake well before use. Add 5ml per litre of flavoured spirit and adjust to taste.

The post Pure Distilling Essentials Plantation Oak Extract 50ml appeared first on Brew Distill Ferment.

Developed from a cross between a male seedling of Brewers Gold with Canterbury Golding in the 1940s, Northern Brewer is a moderate yielding bittering hop.

CHARACTERISTICS

Herbal, resinous, spicy.

SPECIFICATIONS

Alpha Acid (%): 5 – 9

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This extract enhances smoky notes with a distinctive hickory profile – ideal for adding depth to whiskies, bourbons and dark spirits.

Instructions: Shake well before use. Add 5ml per litre of flavoured spirit and adjust to taste.

The post Pure Distilling Essentials Hickory Smoke Extract 50ml appeared first on Brew Distill Ferment.

PLEASE NOTE: The adaptor can only engage the cylinder via the round knob. It cannot retract / dissengage.
Always use two spanners / adjustable wrenches when attaching this to your sodastream.

Specifications: 
5/8′ 18TPI 18UNF male to G1/2 female

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• Made in Spain
• Ideal for natural maturing salamis and cooked sausages or prolonged cooking processes.
• Casing should be soaked in a warm water solution for 20-30minutes prior to filling.
• Cooking temperature up to 78 degrees.
• Packs are sold in quantities of 10, not individually

Measurements:

• Ø60mm x 55cm (filled) or 95mm flat
• Holds 1.1kg-1.3kg meat each per casing

The post Fibrous Salami Casings 60 Pack of 10 appeared first on Brew Distill Ferment.

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2. Self servicing maintenance without the need for a vice or specialised equipment. Now with the regulators internals being shrunk down and accessible from the back plate. You can now easily undo the area with the regulator knob that has an M8 Hex / Allen key head and clean out your regulator if you have a contaminant get in there. 

3. Output with Check Valve, Ball Valve & Integrated 8mm duotight push in.

4.  Triple scale Class 2.5 Gauges in kPa, Bar and PSI  (+-2.5% Accuracy)

5.  Brand new seat cap assembly design. The new seat cap is made of ultra high molecular polyethylene. That basically means from hardcore use and abuse that us homebrewers give regulators like force carbonating. The seat cap that is bouncing up and down is less likely to scratch and create brass finings that could otherwise cause pressure creep down the line from an internal contaminant going upstream.

6. Stronger Steel Gauges made from thicker steel

7,  Colour Coded PRV valves.  This unit comes with a 65psi Green PRV It does not come with a Red 35psi or Grey 100psi PRV

8. M6 Mounting Holes for easy Mounting. Please note, you will need to remove the nut-wheel as it will foul when mounting flat.

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This extract enhances oak notes with subtle vanilla warmth and light caramel depth – ideal for adding your own unique touch to whiskies and bourbons.

Instructions: Shake well before use. Add 5ml per litre and adjust to taste.

The post Pure Distilling Essentials American Oak Extract 50ml appeared first on Brew Distill Ferment.

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• Made in Spain
  
• Ideal for natural maturing salamis and cooked sausages or prolonged cooking processes.
  
• Casing should be soaked in a warm water solution for 20-30minutes prior to filling.
  
• Cooking temperature up to 78 degrees.
  
• Packs are sold in quantities of 10, not individually

Measurements:

• Ø55mm x 55cm (filled) or 85mm flat
  
• Holds 1kg-1.2kg meat each per casing

The post Fibrous Salami Casings 55 Pack of 10 appeared first on Brew Distill Ferment.

Fermentation & Pitching Details

• Wide Temperature Tolerance: Thrives across an extreme fermentation range of 18-32°C (65-90°F), minimizing off-flavours even with temperature fluctuations.
• Pressure-Tolerant: Capable of fermenting under pressure up to 12 PSI.
• Alcohol Tolerance: Extremely robust, tolerating alcohol levels up to 15% ABV.
• Attenuation: Consistently achieves 73-80% attenuation.
• Direct Pitching: Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation or rehydration required before pitching.

The post CellarScience – JUNGLE Ale Yeast x 15g appeared first on Brew Distill Ferment.

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Dry hop suggestions-Mosaic

Yeast Suggestions- Us05

The post All Inn Mosaic XPA 15L appeared first on Brew Distill Ferment.

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Dry hop suggestions- Citra & Centennial

Yeast suggestions- Us05

The post All Inn American IPA 15L appeared first on Brew Distill Ferment.

Dry hop suggestions-

Yeast Suggestions-S04

The post All Inn Robust Porter 15L appeared first on Brew Distill Ferment.

Dry hop suggestions-

Yeast Suggestions- Diamond lager 

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Dry hop suggestions- Amarillo & Simcoe

Yeast Suggestions-Us05

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Dry hop suggestions- Simcoe, Centennial, Citra, Chinook

Yeast Suggestions- 2 x Us05

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Dry hop suggestions-

Yeast Suggestions-S189

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Dry hop suggestions- Motueka

Yeast Suggestions- S189

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Specifications:

• 4 Sizes of stuffing tubes: 16mm, 22mm, 32mm, 38mm
• Machine size: 65cm x 34cm x 30cm (25.6in x 13.4in x 11.8in)
• Gross Weight/Net Weight: 13kg/12kg
• One Year Limited Warranty

The post Carnivore Collective 5l Sausage Stuffer appeared first on Brew Distill Ferment.

Dry hop suggestions-Mosaic

Yeast Suggestions- Us05

The post All Inn Red IPA Mutiny 15l appeared first on Brew Distill Ferment.

Dry hop suggestions- Motueka

Yeast Suggestions- S189

The post All Inn Lager 15L appeared first on Brew Distill Ferment.

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Dry hop suggestions- Citra

Yeast Suggestions- US05

The post All Inn Citra XPA 15l appeared first on Brew Distill Ferment.

Dry hop suggestions-

Yeast Suggestions-

The post All Inn Session Ale 15L appeared first on Brew Distill Ferment.

• 130mm x 30mm BOPP Film Hamburger Patty Dividers x 1000.
• Hamburger patty dividers are used to place between each burger and avoid the meat sticking together.
• Ideal for beef, chicken and pork
• Comes in a clear colour
• Made from biaxially-oriented polypropylene (BOPP)

The post 130mm Hamburger Dividers 1000/pk appeared first on Brew Distill Ferment.

• Natural hog casing commonly used for fresh thick sausages or similiar size smallgoods
• This size pack will fill approx. 10-12kg finished product. As it’s a natural product there may be a slight variation on this
• Filled diameter is 28-32mm.

Please Note: There is no issue sending natural sausage casings in the post as they are packed in a salt solution then vacuum packed to preserve them while not under refrigeration. As the casings have been under vacuum there may be a confinement odour once opened, this is perfectly normal and will subside within a short period of time. If you have any leftover casings please cover them in fresh water then liberally re-salt them(table salt is fine), they can then be refrigerated until next needed.

The Oustanding Benefits of Using Natural Casings:

• Natural Casings’ variable permeability permits uniform deep smoke penetration throughout the entire sausage to create rich, balanced flavour from start to finish.
• Variable permeability also allows the product to ‘breathe,’ which contributes to enhancing the sweet aroma of fresh sausage, whether resting in a meat case, or sizzling on a stove or grill.
• Natural Casings help to protect and retain the fine flavour of sausage and seasonings.
• Thanks to its endothermic quality, sausage in Natural Casings stays tender and juicy, maintains a fresher appearance, and helps provide extended shelf life.
• The osmotic quality of Natural Casings means an intermingling of flavours inside and outside the sausage while sizzling in the fry pan or on the grill; it also contributes to enhanced eye appeal during cooking

The post Carnivore Collective Natural Graded 28/32 Thick Hog Sausage Casings 20m Pack appeared first on Brew Distill Ferment.

Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles.

Yeast with a medium sedimentation: forms no clumps but a powdery haze when re suspended in the beer.

SPECIFICATIONS:

• Apparent Attenuation: 78 – 84
• Sedimentation: Medium
• Pitching Rate (g/HL): 50 – 80
• Ferment Temp (°C): 18 – 26

The post Fermentis Beer Yeast SafAle W-68 11.5g appeared first on Brew Distill Ferment.

Please Note: There is no issue sending natural sausage casings in the post as they are packed in a salt solution then vacuum packed to preserve them while not under refrigeration. As the casings have been under vacuum there may be a confinement odour once opened, this is perfectly normal and will subside within a short period of time. If you have any leftover casings please cover them in fresh water then liberally re-salt them(table salt is fine), they can then be refrigerated until next needed.

• Natural hog casing commonly used for thick Italian sausages, kransky, or similar size products.
  
• This size pack will fill approx. 25kg finished product. As it’s a natural product there may be a slight variation on this
  
• Filled diameter is 35-38mm

The Outstanding Benefits of Using Natural Sausage Casings:

• Natural Casings’ variable permeability permits uniform deep smoke penetration throughout the entire sausage to create rich, balanced flavour from start to finish.
  
• Variable permeability also allows the product to ‘breathe,’ which contributes to enhancing the sweet aroma of fresh sausage, whether resting in a meat case, or sizzling on a stove or grill.
  
• Natural Casings help to protect and retain the fine flavour of sausage and seasonings.
• Thanks to its endothermic quality, sausage in Natural Casings stays tender and juicy, maintains a fresher appearance, and helps provide extended shelf life.
• The osmotic quality of Natural Casings means an intermingling of flavours inside and outside the sausage while sizzling in the fry pan or on the grill; it also contributes to enhanced eye appeal during cooking

The post Carnivore Collective Natural Graded 35/38mm Thick Hog Sausage Casings 40m Pack appeared first on Brew Distill Ferment.

A blend of black & pink peppercorns with salt, chilli flakes, parsley, onion, garlic, lemon zest & red pepper flakes. This is the perfect addition to that barbecued steak.

Pepper Steak rub does not contain sugar, perfect for the carnivore diet. 

Best paired with: Beef

Ingredients:

Cracked Pepper, Lake Deborah Salt, Chilli Flakes, Red Pepper Flakes, Parsley, Onion, Garlic, Mustard Powder, Oregano. 100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Rubs – Pepper Steak 200grm appeared first on Brew Distill Ferment.

This rub was created especially for chicken and pork, with its sweet subtle flavours blended with pure Australian honey, it will enhance your cook and produces and amazing colour.

Best paired with: Pork, Chicken & Vegetables.

Ingredients:

Paprika, Lake Deborah Salt, Onion, Brown Sugar, Garlic, Cayenne Pepper, Australian Honey Powder.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Rubs – Honey Hog 200grm appeared first on Brew Distill Ferment.

What makes the NUKATAP different among the older manufactured styles of taps on the market?
– First Pour Foam Reduction in Thermal Mass
– Generation 2 Over-molded Shuttle (O-Ringless Shuttle Piece with less thermal mass)
– Improved Laminar Flow
– Most Sanitary Forward Sealing Design Design
– Longer Life Seals
– Move Versatile Tap Handle Angle
– Certified NSF.
– ANSI Accredited
– SCC Accredited

The post Nukatap – SS appeared first on Brew Distill Ferment.

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Key Features:

• Ideal for 6 kg sugar or 7 kg dextrose washes

• Produces up to 15% ABV when fermented at 20–26 °C

• Heat tolerant – performs well at temperatures up to 40 °C

• Ultra clean fermentation for top quality spirit

• Low odour during fermentation

Ingredients – Active dry yeast, yeast nutrient. Urea Free.

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A buttery garlic rub / seasoning perfectly suited to chicken, pork , vegetables, popcorn, as a base rub or on its own as a seasoning for beef, pork, chicken, veggies and fish and is so good it should be illegal, this rub has an amazing flavour to enhance any cook.

Best paired with: Chicken, Pork, Vegetables, Beef and popcorn.

Ingredients:

Garlic, Onion, Lake Deborah Salt, Butter Powder, Garlic Powder, Oregano, Parsley, Cayenne Pepper. Allergin – Contains dairy100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Rubs – Garlic Butter 200grm appeared first on Brew Distill Ferment.

Why Upgrade?

• Reduce Evaporation Loss – Capture up to an additional 250ml of 93% spirit during runs by preventing vapour escape.

• Instant Alcometer Readings – Delivers accurate temperature-stable readings without correction charts or waiting.

• Easy Installation – Simply unscrew your existing product arm and fit the Output Cooler finger-tight, no tools required.

• Fully Compatible – Designed to connect seamlessly with the Reflux Condenser using the supplied short hose and standard water inlet/outlet setup.

In the Box

• Output Cooler unit

• Short connection hose

• Quick-start installation guide

Made in Tasmania, Australia

Built to last and tested in-house for consistent performance, the Output Cooler is a simple yet powerful upgrade to get the most out of every run.

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Our Glycerine is naturally derived from refined vegetable oil and is vegan friendly.

Instructions – Shake well before use. Add up to 5ml per litre of flavoured spirit.

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Note: This is not the same seal as a standard 2″ Tri-Clamp seal.

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The pink hibiscus and Szechuan pepper gin botanical blend is vibrant and refreshing. The hibiscus delivers a bright, tart floral opening, while the Szechuan pepper adds a gentle warmth with subtle citrusy spice. A classic juniper backbone ties it all together, complemented by light citrus notes to keep it lively. The finish is crisp and aromatic, with a delicate balance of floral tang and tingling spice that lingers pleasantly.

Botanicals Included:

• Juniper Berries
• Coriander Seed
• Angelica Root
• Orris Root
• Lemon Peel
• Chamomile Flowers
• Cardamom Pods
• Cassia Bark Chips
• Hibiscus Flowers
• Szechuan Pepper

Instructions: Crafting your own gin at home is a simple process. Just add 30 – 35 grams of botanicals into 700ml of vodka. Seal, shake, and leave to infuse for 24 hours. Filter, and enjoy with your chosen mixer. We recommend lemonade or soda water for this blend. One 100 gram pack crafts THREE artisan bottles of gin.

This blend is versatile enough to be used in a pot still or simply steeped to taste.

Pro Tip: Crush or bruise the botanicals in a mortar and pestle before use to fully release their vibrant flavours.

Whether you’re an experienced distiller or new to gin making, this kit promises a delightful, aromatic gin that stands out with its refreshing flavour profile.

The post Island Botanicals Pink Hibiscus 100g appeared first on Brew Distill Ferment.

This traditional style dry rub inspired by one of the undisputed barbecue capitals of the world, try it on all your grilled and smoked meats. It’s most definitely a go to BBQ rub.

Best paired with: Beef, Lamb, Pork, Venison, Kangaroo.

Ingredients:

Paprika, Lake Deborah Salt, Brown Sugar, Cumin, Coriander, Red Pepper Flakes, Garlic, Onion, Cracked Pepper, Parsley, Cayenne Pepper.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free

The post Carnivore Collective Rubs – Texan 200grm appeared first on Brew Distill Ferment.

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The sweetness of cherries is balanced with the smoky and slightly spicy notes of chipotle. The flavour combination is sweet, smoky, savoury, and slightly spicy, offering a unique taste experience. Use it for grilling and smoking, adding depth and complexity to the meat’s flavour.

Best paired with: Beef, chicken, pork and other grilled meats

Ingredients:

Paprika, Onion, Garlic, Chipotle, Cracked Pepper, Lake Deborah Salt, Sugar, Freeze Dried Cherry Powder.

The post Carnivore Collective Rubs – Cherry Chipotle 200grm appeared first on Brew Distill Ferment.

This bush blend of Mountain Pepper and lemon myrtle plus a few other key ingredients with a hint of smoke is a flavour sensation that is the perfect accompaniment to most savoury dishes. The bush foods in this blend have been used by our Indigenous Australians for thousands of years. This Australian inspired bush rub mix creates a smokey peppery with a slightly lemon taste, free of artificial additives, fillers and no MSG perfect on any meat either barbecued or low and slow.

Outback rub does not contain sugar, perfect for the carnivore diet. 

Best paired with: Lamb, Pork, Chicken, Beef & Vegetables.

Ingredients

Smoked Paprika, Onion, Garlic, Lake Deborah Salt, Red Pepper Flakes, Lemon Myrtle, Lemon Aspen, Cayenne Pepper, Coriander, Lemon Zest.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Rubs – Outback 200grm appeared first on Brew Distill Ferment.

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Try this flavour if you enjoy Bundaberg Campfire Rum or similar rum and bourbon blends.

Instructions – Add to 2.2 L of ~40% vodka or spirit. Mix well and age for 7 days.

The post Pure Distilling Rum Essence – Campfire appeared first on Brew Distill Ferment.

Pixie Dust Rub is more than just magic, it’s something so special that it can be used as an all-purpose seasoning on all your meats, poultry, seafood and vegetables It will also add a great flavor to a wide variety of foods, including, of course, pork ribs, beef brisket, and grilled chicken. But a sprinkle can also transform roasted potatoes, air-fried cauliflower, and homemade pita chips.

Best paired with: All Purpose Rub, Pork, Chicken, Beef & Vegetables.

Ingredients:

Smoked Paprika, Brown Sugar, White Sugar, Lake Deborah Salt, Pepper, Garlic, Onion, Mustard, Cayenne.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Rubs – Pixie Dust 200grm appeared first on Brew Distill Ferment.

A good rub should enhance the flavour of the meat without overpowering it. To do this it takes attention to each ingredient and the amount used to strike a balance between the flavours. This chicken rub is a blend of smoked and sweet paprika, herbs, pepper and lemon zest designed to bring out a slightly spicy and robust flavour when grilling, barbecuing or roasting.Best paired with: Chicken, Pork & Vegetables.

Ingredients:

Smoked Paprika, Brown Sugar, Onion, Lake Deborah Salt, Pepper, Garlic, Mustard Powder, Cayenne Pepper.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free

The post Carnivore Collective Rubs – Rooster Rub 200grm appeared first on Brew Distill Ferment.

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• Natural lamb sausage casings commonly used for fresh thin sausages, cabana or similar size products
  
• This size pack will fill approx. 6-7kg finished product. As it’s a natural product there may be a slight variation on this
• Filled diameter is 24-26mm
• AAA grade quality
  

Please Note: There is no issue sending natural sausage casings in the post as they are packed in a salt solution then vacuum packed to preserve them while not under refrigeration. As the casings have been under vacuum there may be a confinement odour once opened, this is perfectly normal and will subside within a short period of time. If you have any leftover casings please cover them in fresh water then liberally re-salt them(table salt is fine), they can then be refrigerated until next needed.

The Oustanding Benefits of Using Natural Sausage Casings:

• Natural Casings’ variable permeability permits uniform deep smoke penetration throughout the entire sausage to create rich, balanced flavour from start to finish.
  
• Variable permeability also allows the product to ‘breathe,’ which contributes to enhancing the sweet aroma of fresh sausage, whether resting in a meat case, or sizzling on a stove or grill.
• Natural Casings help to protect and retain the fine flavour of sausage and seasonings.
• Thanks to its endothermic quality, sausage in Natural Casings stays tender and juicy, maintains a fresher appearance, and helps provide extended shelf life.
  
• The osmotic quality of Natural Casings means an intermingling of flavours inside and outside the sausage while sizzling in the fry pan or on the grill; it also contributes to enhanced eye appeal during cooking

The post Carnivore Collective Natural Graded 24/26mm Thin Lamb Sausage Casings 20m Pack appeared first on Brew Distill Ferment.

Sensory: strong emphasis on typical rye aroma; malty-sweet; notes of bread and honey creating velvety soft mouthfeel

SPECIFICATIONS

*Colour (EBC): 4.0 – 10.

The post Bulk Grain Rye Malt 25kg appeared first on Brew Distill Ferment.

A unique blend infused with the bold flavours of fresh ground coffee beans, ancho chilis, and juniper berries. Crafted to complement the distinct taste of kangaroo meat, this seasoning is a perfect harmony of robust, smoky, and aromatic elements. Elevate your culinary creations with this expertly crafted blend, designed to enhance the natural richness of kangaroo dishes.

Kangaroo rub does not contain sugar, perfect for the carnivore diet. 

Best paired with: Kangaroo

Ingredients:

Ground Coffee Beans, Ancho Chilli Powder, Smoked Paprika, Lake Deborah Salt, Cracked Pepper, Garlic, Onion, Mustard Seeds, Juniper Berries, Thyme, Cumin, Coriander, Cayenne Pepper100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Hunters Collection – Kangaroo Seasoning 180grm appeared first on Brew Distill Ferment.