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Muslin bag 1-pack

Muslin bags 10-pack

Muslin boiling bag 100-pack

Nylon mesh bag 20x20cm

Hallertauer Mittelfrüh is an aroma hops variety from Germany with very good aroma. It is closely associated with the German Style Lagers, it is part of the Hallertauer family of hops. Hallertauer Mittelfrüh has made its mark on the world of brewing, and is known for its slightly spicy aroma and character.Crop/skörd: 2021Form: PelletsAlpha acids: 4-5%

A dual purpose hop with intense earthy and faint citrus character, Columbus pellet hops are great for American ales.Crop/skörd: 2021Form: PelletsAlpha acids: 13-15%

Enzyme preparation which has been developed to increase the complexity of the hop aroma and flavour profile in beer. The enzyme beta-glucosidase is capable of hydrolysing the glycosidic bonds, liberating monoterpene alcohol compounds and glucose. The glucose is fermented by the yeast while the terpenes (linalool) adds to the aromatic expression of the hops. This process of biotransformation also occurs naturally during a normal fermentation process as yeast secretes some β-glucosidase, although the levels of secreted enzymes are strain-dependent.Increases the diversity of hop flavors and aroma by changing the ratio of specific terpene compoundsEnhances the beer mouthfeel and drinkability by reducing unpleasant harsh bitternessSlightly increases wort fermentabilityExpresses more character from less sophisticated hop varietiesThe recommended dosage is 1 g per 20 liters (5 g / hL) at a temperature between 15 - 65 °C. Dilute the enzyme in an adequate amount (avg. 1:10) of water to allow an even distribution in the fermenting wort.β-glucosidase activity in biotransformation is a complex process. There are many factors that will have impact on the final product. The selection of the yeast strain, hop variety, timing of hop additions and timing of enzyme addition will all have a direct influence on the final result. Dry-hopping early in fermentation will result in greater extraction of terpene glycosides. Add the enzyme mid-fermentation to allow time for the enzyme to break down glycosides and the actively fermenting yeast to consume the glucose released from the reaction, while minimizing volatile loss from CO2 stripping. It is recommended to perform trials with Aromazyme in order to optimise recipe and process details. Aromazyme is derived from a selected strain of non-GMO Aspergillus niger.

200g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)Ca 14x16cm and height ca 1-1,5cm.

400g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)Size: About 14x16cm and 2-3cm height.