This product is not kept in stock in our shop but we can order them in for our customers. If you wish to find out more about this product, please contact us.

The Ss Tri-Clamp Brew Kettle is constructed from 304 stainless steel and features an aluminium core tri-clad bottom to foster even heating and minimise the risk of scorching and allow for the use of induction heating.

This product is not kept in stock in our shop but we can order them in for our customers. If you wish to find out more about this product, please contact us.

Ss Brewtech took what they'd learned designing and manufacturing pro brewing equipment and shrunk it down for the homebrewer with their new Brewmaster Edition Kettles.

This Brewmaster edition includes features such as a rotatable racking arm, and a sight glass integrated into the 3-piece ball valve to allow the brewer to monitor and minimise trub pickup during knockout. In addition, the all new dish bottom with integrated fire box is designed to increase surface area by 50% and channel the flow of heat for faster boiling times. It also includes a tangential inlet for more effective whirlpool action and trub collection. All tri-clamp fittings are fully sanitary welded, and built with the highest quality 304 stainless steel and craftsmanship available on the market today.

1kg Brewing Sugar with hops.

A blend of 100% fermentable dextrose and 25g of Wakatu hops.

Ideal for Cervezas and Lagers.

Species: Brettanomyces bruxellensis

Profile: This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.

Species: Brettanomyces bruxellensis

Profile: This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.

Species: Lactobacillus buchneri

Profile: This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S. cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.

Species: Pediococcus damnosus

Profile: Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.

Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. This strain produces fruity, pineapple-like aroma with an earthy hay-like background aroma and aroma note.

The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain should be used for primary fermentations due to its ability to highly attenuate. It has a robust, complex sour character with aromas of pear.