Full Beer Analysis

75001,50000

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Description

Our full range provides complete quality analysis of your beer. This allows brewers to control every element of your beer.

Testing includes:

  • ABV (%)
  • Calories (Kcal/100ml)
  • Final Gravity (SG & Plato)
  • Colour (EBC)
  • IBU (International Bitterness Units)
  • Microanalysis (Bacterial and yeast screening using both plating and QPCR)
Weight N/A

Recommendation for Liquid Yeast

There are no other products.

Recommendation for Dried Yeast

  • Pinnacle MG+ – Distillers Yeast

    WHC Lab are pleased to offer the PINNACLE DISTILLERS YEAST MG+. It is a active dry yeast well-suited for use in both malt and grain fermentation’s. It has the collective capability to tolerate high gravity and temperature. Has a high cell count (>1 x 1010 cells/g) • Rehydrates well in direct pitch applications • Is […]

    17500

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  • Sour Hour- Dehydrated Yeast (500g)

    This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]

    • Flocculation: Low
    95003,72000

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  • Lactobacillus Plantarum-Dehydrated Bacteria (250g)

    A dehydrated lactobacillus culture for kettle souring and mixed fermentation. Produces a quick clean pH drop and a citrus aroma that pairs nicely with both fruit and hops. IBU intolerant. Use 10g to 25g per 100l of wort, pitch at 35-37C for quickest souring. We recommend to use no hops in the kettle at all […]

    • Flocculation: Low
    8500

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