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International Bitterness Units (IBU) Testing
€2500 – €31250
Shipping calculated at checkout.
Description
IBU testing measures alpha acids and allows brewers to ensure a consistent taste and bitterness throughout batches. IBU is performed with a spectrophotometer. Please note Dry Hopping will affect bitterness
How do I get my samples to you?
Please see our shipping address at the bottom of the page.
For UK customers please send samples to:
Unit 5, Milton Trading Estate, Gayton Rd, Milton Malsor, Northampton, Northamptonshire, NN7 3AB
Recommendation for Dried Yeast
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
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 […]
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