Biscuit malt is unique among malts. Along with the American Briess Victory^® malt, for which it is an excellent replacement, this is the only base malt that can also be steeped in small quantities to lend a wonderful malty character to extract-based brews. Biscuit malt is a Belgian malt, so it is excellently suited to give many Belgian ales their typical character, but it also works brilliantly in many English and American ales. This lightly kilned malt is known for its lovely sweetish biscuit-like aroma and flavour, and after crystal malt this is perhaps the most frequently used speciality malt. Can be used as a substitute for American Briess Victory^® malt.

(Listed in: Malts & Grains)

Ascorbic acid is a common anti-oxidant used in wines. It helps to preserve the wine's colour and flavour by preventing oxidation (which could lead to browning and spoilage). It is highly recommended for wines that discolor easily, such as apple or pear wines. It is also recommended for white wines where a slight discoloration can be easily detected. Dosage: stir one teaspoon into 25 litres of wine just before bottling.

(Listed in: Wine, Mead, Cider and Distilling)

Potassium sorbate is a common wine stabilizer. It is added to wines to stop the fermentation, to prevent microbial spoilage and to prevent further fermentation of sugars added after fermentation (e.g. when you back sweeten a wine). It should be used in conjunction with Campden tablets. Dosage: add 3 teaspoons along with 5 crushed Campden tablets to 25 litres of wine.

(Listed in: Wine, Mead, Cider and Distilling)

Not to be confused with the desiccant granules used in moisture absorbers, calcium chloride dihydrate is used in brewing to increase the permanent hardness of the brewing water.

(Listed in: Water chemicals)

Alpha amylase is an enzyme used to convert starches into fermentable sugars. Malted barley and wheat contain this enzyme naturally, but all other sources of starches (e.g. maize, unmalted grains, starchy vegetables, etc.) need to have their starches converted into sugars through the addition of amylase. Note that most vegetable starches (other than those derived from malted barley and wheat) have to be cooked first in order to make them water-soluble before the enzyme can work on them. Boil 4kg of starch in 15 litres of water for at least half an hour, then cool to 70°C, add the enzyme, and keep at 70°C overnight. Do not exceed 72°C. Use an iodine test to ensure that the saccharificatio is complete before transferring the wash to the still.

(Listed in: Wine, Mead, Cider and Distilling)

Slaked lime, a.k.a. hydrated lime (Calcium Hydroxide) is used in water softening. Mix one teaspoon of calcium hydroxide with 25 litres of hard water and let stand for 15-30 minutes, then rack the softened water off the top. Note: Calcium Hydroxide should be handled with caution. It may cause respiratory irritation when inhaled, may cause irritation and/or severe burns on skin and eyes, and can lead to abdominal pains, cramps and vomiting when ingested. Use gloves and eye protection during use.

(Listed in: Water chemicals)

Chalk (Calcium Carbonate) is an important ingredient in the brewing water for some beer styles. Chalky water is the basis for the robust northern English dark ales, and Burton-on-Trent is famous for it.

(Listed in: Water chemicals)

Epsom (Magnesium Sulphate heptahydrate) is used to add sulfate and magnesium ions to brewing water. It is often used at half the levels of Gypsum.

(Listed in: Water chemicals)

Gypsum (Calcium Sulphate dihdryate) serves several purposes in brewing. When added to the mash, it can lower the pH. The added sulfate content will also accentuate the bitterness of the beer. If you want to increase the sulfate for bitterness enhancement but don't want to change your mash pH, et can be added directly to the kettle.

(Listed in: Water chemicals)

Gypsum (Calcium Sulphate dihdryate) serves several purposes in brewing. When added to the mash, it can lower the pH. The added sulfate content will also accentuate the bitterness of the beer. If you want to increase the sulfate for bitterness enhancement but don't want to change your mash pH, et can be added directly to the kettle.

(Listed in: Water chemicals)

Order this option if you would like your brewing grains crushed. Please use the "remarks" field in the order form (which you will fill out once your order is complete) to specify whether you want all your grains crushed or only a part of them, and whether the crushed grains can be packaged together (i.e. mixed and ready for brewing) or must be packaged separately.

Note: free crushing of grains is limited to orders of up to 15 kg. of grains, and no grains other than those bought at Brew for Africa will be crushed.

Also keep in mind that uncrushed malt has a decent shelf life when stored dry in a closed container, but crushed malt should ideally be used within a few days.

(Listed in: Malts & Grains)

This bottle carrier is a miracle of design! It will allow you to carry four craft beer bottles (up to 440ml) in one hand. The bottles are inserted through the recesses in the middle of the slots (which also serve as finger holds during carrying) and then slide in place firmly and securely. Turn four of your best brews into a four-pack and impress your friends, or add this carrier to four bottles of craft beer to make the perfect gift for beer lovers! (Bottles not included.)

(Listed in: Books and Gadgets)

This professional distilling yeast is especially suited for the production of whisky from grain, but is also being used with great success for the production of craft gin and other spirits. It will produce good results with a highly acceptable flavour profile from malted barley, wheat and maize, and also works very well in the fermentation of a sugar wash for the production of neutral alcohol in reflux stills. When fermenting anything else than barley or wheat, use of a good yeast nutrient is recommended. Fermentation temperature range: 15-33°C. Alcohol tolerance: 15% ABV. For 25 litres. (Datasheet available for download.)

(Listed in: Yeasts)

This professional distilling yeast is especially suited for the production of whisky from grain, but is also being used with great success for the production of craft gin and other spirits. It will produce good results with a highly acceptable flavour profile from malted barley, wheat and maize, and also works very well in the fermentation of a sugar wash for the production of neutral alcohol in reflux stills. When fermenting anything else than barley or wheat, use of a good yeast nutrient is recommended. Fermentation temperature range: 15-33°C. Alcohol tolerance: 15% ABV. For 1 to 1.25 hectolitres. (Datasheet available for download.)

(Listed in: Yeasts)

This champagne yeast from the Institute Œnologique de Champagne in France is excellently suited for the production of a variety of sparkling wines. However, it can also be used with great success for the fermentation of meads, still wines and dry ciders. It has a dryer flavour profile than our N-96 white wine yeast. Its wide temperature range (8-30°C) means that this yeast can be used at ambient temperatures during most of the year. It can also be used for bottle fermentations and for restarting a stuck fermentation. Alcohol tolerance: 15% ABV. For 25 litres of must. Use in combination with a good yeast nutrient is recommended. (Datasheet available for download.)

(Listed in: Yeasts)