Products

This L-shaped brush is the ideal tool for cleaning every inch on the inside of carboys, and thanks to the plastic coating, they won't damage plastic fermenters and PET carboys. Standard carboy brushes like the CE40 are great for cleaning glass carboys, but shouldn't be used on plastic. The metal rod where the bristles attach can scratch plastic, which become hiding spots for bacteria. You won't have to worry about that with this carboy brush! Bristles made from Food Grade nylon Long enough to reach deep inside large carboys L-shaped bend allows you to scrub the top portion of carboys that straight brushes can't reach Height from end of handle to 90° bend - 21.5" Brush section with bristles is 8.5" long Bristles are 2.75" in diameter Temperature rated to 140°F (60°C)

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 Carboy Cleaning Brush – With handle for hanging Keep your fermenters spotless with this durable, Italian-made cleaning brush. The long 23-inch handle reaches deep into glass or plastic carboys, making it easy to remove residue from the bottom and shoulders. A 6" x 2¼" bristle head provides excellent coverage, while the stiff bristles easily scrub away stubborn yeast and trub without scratching surfaces. The lightweight plastic handle includes a built-in hook for convenient storage and drying. Designed by Ferrari in Italy, this brush is a reliable, long-lasting tool for keeping your fermentation vessels crystal clean and ready for the next batch.  23 inches long overall, bent tip is 6 inches long x 2-1/4 inches wide. 

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A new carboy handle in distinctive blue color that fits our threaded neck 6.5 gal carboys.

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For one handed lifting of empty Smooth Necked (not threads) glass carboys. Fits 3, 5, 6, 6.5 gallon smooth neck carboys.

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Place underneath a carboy to tilt it and siphon every last drop sediment free. Keeps your hands free while you operate the siphon. Be careful when using this product as the carboy can easily be tipped over. Using two can make a more stable setup.

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Dual purpose hops popularly used in American styles including Pale Ales and West Coast IPAs Aroma Profile: Floral, Grapefruit, Grassy, Herbal, Pine Alpha Acids: 11.0 – 18.0% Cryo Hop® Hop Pellets Higher AA and nearly twice the resin content of traditional T-90 hop pellets Increase yield by reducing vegetal matter in your brewhouse and fermenter Cryo Hops® provide brewers with the ability to get gigantic hop character while reducing astringent and unpleasant vegetal flavors. With a substantially higher oil and resin content, LupuLN2 powder offers up all the flavor and aroma of a heavily hopped beer, but with a significanly reduced grassy character. Additionally, the lower dosage rate of the concentrated powder reduces the volume of trub and therefore, kettle loss. Using Cryo Hops® you will net more beer that is clearer! Typical usage of Cryo Hops® would be roughly 50% of pellets. LupuLN2 powder can be used in any application where traditional hop products are utilized, including: Bittering, Kettle, Whirlpool and even direct to the fermentor.  It is suggested that you use Cryo Hops® as late additions, in the whirlpool or dry hop, as the volatile aromatic compounds will be driven off if added early in the boil. Cryo Hops® are an innovative hop product that is made by separating the lupulin from the hop flower using cryogenic processing. The result is a product with twice the potency of T90 pellets, with reduced astringency and vegetative material. Note: These hops come pelletized. The powder is compressed into pellet form to make handling easier. Typical Hop Statistics: Alpha Acids: 11.0 – 18.0% Beta Acids: 11.0 – 17.0% Total Oil: 1.5 – 4.0%   Cryo Hops® is a registered trademark owned by Yakima Chief Hops, LLC.

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Cascade hops are the classic American hop that really started the hop craze. Defined by its citrus, and often more specifically grapefruit flavor, it is now sought out around the world. Cascade hops are a true dual purpose hop that can be used for bittering, late aroma additions, or dry hopping in the fermenter. Used in so many craft brewed pale ales, but none more famous than Sierra Nevada's Pale Ale. You cannot go wrong using Cascade hops in all kinds of American style ales. Hop Statistics: Alpha Acids: 4.5 – 7.0% Beta Acids: 4.5 – 7.0% Alpha-Beta Ratio: 0.64 – 1.55 Cohumulone: (% of alpha acids): 33 – 40% Total Oils in mls per 100 grams dried: 0.8 – 1.5 Similar Hop Varieties: Ahtanum®, Centennial, Amarillo®   Ahtanum® is a registered trademark owned by Yakima Chief Hops, LLC. Amarillo® is a trademark owned by Virgil Gamache Farms, Inc.  

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Dual purpose hops popularly used in American styles including Pale Ales and West Coast IPAs Aroma Profile: Citrus, Tropical, Floral, Grapefruit, Grassy, Herbal, Pine Alpha Acids: 4.5 – 7.0% Whole cone hops are often preferred for dry hopping as they maintain contact while floating in the beer and are easier to remove Adding whole cone hops directly to the mash tun is a great way to add flavor and help clarify wort Cascade is the classic American hop that really started the hop craze. Defined by its citrus, and often more specifically, grapefruit flavor it is now sought out around the World. It is a true dual-purpose hop that can be used for bittering, at the end of the boil, or the fermenter. Used in so many craft brewed pale ales, but none more famous than Sierra Nevada's Pale Ale. You cannot go wrong using Cascade in all kinds of American style ales. Whole cone hops are typically the preferred format for dry hopping as they maintain contact with the beer by floating, they are easier to remove than pellets and they add a unique character to the beer. Adding whole hop cones directly to the mash tun is also a great way to add an extra layer of hop flavor and to clarify your wort as it filters through the flowers. Hop Statistics: Alpha Acids: 4.5 – 7.0% Beta Acids: 4.5 – 7.0% Alpha-Beta Ratio: .64 – 1.55 Cohumulone: (% of alpha acids): 33 – 40% Total Oils in mls per 100 grams dried: 0.8 – 1.5 Storage (% alpha acids remaining after 6 months storage at 68° F): 48 - 52% Similar Hop Varieties: Ahtanum®, Centennial, Amarillo® hops     Ahtanum® is a registered trademark owned by Yakima Chief Hops, LLC. Amarillo® is a trademark owned by Virgil Gamache Farms, Inc.  

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Caseinate de Potassium, formally Caseine Soluble, is a concentrated, powdered form of Potassium Caseinate produced from milk. Helps eliminate oxidized phenolic (brown colored) and bitter compounds in white wines, rose wines, fruit wines, and meads. Caseinate de Potassium can be used preemptively in the must or as a curative step on finished wine. Recommended Dosage: In Juice: 1.9-3.8 g/gal (500-1000 ppm) In Wine: 0.8-3.8 g/gal (200-1000 ppm) Preparation For Use Add the pre-measured amount of Caseinate de Potassium to 10 times its weight of cold water (do not use juice or wine). Allow the solution to swell for 4 hours Stir to dissolve any lumps When completely dissolved, add the mixture slowly to the juice or wine while stirring continuously (for juice, add Caseinate de Potassium before settling). Once added, strongly stir the entire wine volume to get the Caseinate de Potassium to integrate with the wine. Once Caseinate de Potassium has been dissolved, use the preparation within 2 hours. Minimum contact is 2 days, maximum 15 days. The amount needed for your specific wine is best determined by a bench trial. A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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Originally released in 2013, Cashmere was developed by Washington State University as a cross between Cascade and Northern Brewer. With a higher alpha acid content than Cascade, this dual-purpose hop has a smooth bitterness, but really shines as a late addition hop when used at knock out, whirlpool, or dry hopping. Expect an herbal, slightly spicy aroma with notes of lemon, lime, melon and stone fruit.   Hop Statistics Alpha Acids: 7.7 – 9.1% Beta Acids: 3.3 – 7.1% Alpha-Beta Ratio: 1.1 - 2.8 Cohumulone: (% of alpha acids): 22 – 24% Total Oils in mls per 100 grams dried: 1.2 – 1.4 Storage (% alpha acids remaining after 6 months storage at 68° F): 75% Similar Hop Varieties: Cascade, Northern Brewer, Amarillo®       Amarillo® is a trademark owned by Virgil Gamache Farms, Inc.  

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Often used as an aroma addition during whirlpool or dry hopping for Hazys, IPAs, Pale Ales, or Hoppy Lagers Aroma Profile: Berry, Grapefruit, Grassy, Herbal, Stone Fruit Alpha Acids: 10.0 – 18.0% Cryo Hop® Hop Pellets Higher AA and nearly twice the resin content of traditional T-90 hop pellets Increase yield by reducing vegetal matter in your brewhouse and fermenter Cryo Hops® provide brewers with the ability to get gigantic hop character while reducing astringent and unpleasant vegetal flavors. With a substantially higher oil and resin content, LupuLN2 powder offers up all the flavor and aroma of a heavily hopped beer, but with a significanly reduced grassy character. Additionally, the lower dosage rate of the concentrated powder reduces the volume of trub and therefore, kettle loss. Using Cryo Hops® you will net more beer that is clearer! Typical usage of Cryo Hops® would be roughly 50% of pellets. LupuLN2 powder can be used in any application where traditional hop products are utilized, including: Bittering, Kettle, Whirlpool and even direct to the fermentor.  It is suggested that you use Cryo Hops® as late additions, in the whirlpool or dry hop, as the volatile aromatic compounds will be driven off if added early in the boil. Cryo Hops® are an innovative hop product that is made by separating the lupulin from the hop flower using cryogenic processing. The result is a product with twice the potency of T90 pellets, with reduced astringency and vegetative material. Note: These hops come pelletized. The powder is compressed into pellet form to make handling easier. Typical Hop Statistics: Alpha Acids: 10.0 – 18.0% Beta Acids: 10.0 – 15.0% Total Oil: 0.6 – 2.0%   Cryo Hops® is a registered trademark owned by Yakima Chief Hops, LLC.

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Due to high demand, this item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.   The Catalyst represents the future of fermentation simplicity.  Easy to clean, transferless, this is a time-saving piece of equipment which you'll be surprised by the value of.  Boasting a rich set of features, the Catalyst Fermentation System was designed for homebrewers, while keeping true to many pro brewing principles.  Not only will the Catalyst Fermentation System save you time and energy, it will improve the quality of your beer! The 45° Conical Fermentation Tank is made of a BPA free Medical Grade material, Tritan, which can withstand dishwasher cleaning and is incredibly resistant to scratches or other damage.  The entire vessel is designed to withstand boiling temperatures, so wort can be transferred straight from your kettle to fermenter without cooling if necessary.  Thanks to the integrated dump valve, trub can be dumped, allowing for primary and secondary fermentations to take place in the same vessel.  This reduces transfers and touches, not only reducing oxygenation of your beer, but also reducing the chance of contamination.  Once fermentation is complete, you can bottle from the same system using the included tubing adapter for the dump valve. Conical design forces yeast & trub down to the integrated harvester, reducing contact with your beer and improving flavor.  Yeast harvesting is accomplished using the integrated oversized 3" Butterfly Dump Valve & commonly available mason jars.  When fermentation is complete, cleaning is even easier.  The Tritan material used for the conical resists buildup, and since the entire lid lifts off, cleaning the conical is as simple as a quick rinse & wipe down.  We've found the Catalyst to be a solid piece of equipment that does the job of many pieces of brewery equipment.  If you're looking for a fermenter that covers you from brew day to bottling, this is the unit for you! Features: 6.5 Gal capacity 45° Conical angle Oversized 3" buttefly dump valve Silicone Gasketed lid for perfect fermenter seal Uses common mason jars as yeast harvester All steps on the cold side of brewing in one vessel: Primary, Seconday, Yeast Harvesting, Bottling. Medical Grade BPA Free conical made of Tritan. Includes: 6.5 Gallon Tank with Lid Stand (Base, 2 Legs, 2 Support Beams, 8 Screws) 3” Proprietary Butterfly Valve Bottling Attachment Transfer Tubing Tubing Clamp Rubber Stopper 16 Oz. Wide Mouth Mason Jar Allen Wrench Perfect your Catalyst System with the Catalyst Tank Cover.  

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Consistent, repeatable results without the need for kettle souring. ACID from CellarScience is a naturally selected, GMO-free yeast strain that has the ability to ferment and sour beer simultaneously. In a traditional kettle souring process, you'll need to pre-boil wort, purge it with CO2, pitch lactic acid, wrap and seal the kettle, and insulate or provide a heat source to maintain lactic acid fermentation temps that may be as high as 100°F+ depending on your chosen pitch. ACID allows brewers to bypass those steps and produce sour beers with the equipment they already own. Pitch directly in your fermenter and ACID yeast will complete both Lactic and Alcoholic fermentation on its own. When allowed to run its course, this yeast produces a rounded, refreshingly acidic beer with light notes of fruity floral esters. If you wish to reduce acidity, simply pitch a regular ale yeast strain when the desired pH is obtained which will hault souring and complete the rest of the alcoholic fermentation. Every batch is PCR tested to ensure quality. Dosage: Homebrew size coming soon! Two sachets are enough to treat a 5-6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: ACID yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. ACID yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 66-77°F (19-25°C). Optimum Fermentation Temp: 66-77°F Flocculation: High Alcohol Tolerance: 9% ABV Attenuation: 75-80% Lachancea thermotolerans Gluten-free CellarScience Yeast: For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink". CellarScience Nutrients: For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.  

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Reduce Diacetyl production during fermentation or dry hopping with ALDC from CellarScience. ALDC, or alpha acetolactate decarboxylase, is a helpful enzyme that can be added at yeast pitching or along with your dry hops to limit the production of Diacetyl to protect your finished beer from off-flavors and reduce the conditioning time needed before its ready to bottle or keg. Commonly used to combat hop creep, the result of dry hops with trace amounts of sugar leading to additional fermentation activity, resulting in more Diacetyl production and requiring more conditioning time.  Use: Available in 1 oz dropper bottle or 8 oz bettix bottle. Add to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons or 3 mL per bbl. 1 oz contains approximately 35 doses for 5-gallon batches, or enough to treat approximately 10 bbls. Additional Notes: Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing Diacetyl production. Brewing hops all contain the naturally occurring enzyme AMG or amyloglucosidase which breaks down long chain sugars into simple sugars that yeast can ferment. The reason hop creep is a relatively new phenomenon is due to the changing ways in which hops are dried and processed. As brewers started to demand more aromatics from their hops, growers began to lower the kilning temperatures to preserve volatile oils. This led to higher levels of AMG left on the hops as well, where they were previously denatured at the higher kilning temperatures. With more AMG present on the hops, dry hopping now leads to more fermentation activity and higher levels of Diacetyl produced after the primary fermentation is complete. Although the simplest remedy to hop creep is time—waiting for the yeast to naturally clean up the extra Diacetyl—ALDC is a great way to reduce conditioning time and the risk of off-flavors in your finished beer. The recommended shelf life is 12 months from the date the package is opened.  

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A cold fermenting Mexican yeast that produces clean, crisp lagers. Originally developed and popularized by the Modelo Group, this versatile strain has a neutral character and finishes dry. Perfect for Mexican-style light lagers, dark lagers, and cold IPAs. Every batch is PCR tested to ensure contamination free yeast.  Dosage: Two sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: BAJA yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 50-56°F (10-13°C). Optimum Fermentation Temp: 50-56°F Flocculation: Medium-High Alcohol Tolerance: 10-11% ABV Attenuation: 75-85% Similar Strains: WLP940 Gluten-free  

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A popular yeast strain with a Berlin lineage that is famous for producing amazing lagers with soft malt character and balanced esters.  Every batch is PCR tested to ensure contamination free yeast.  Dosage: Two sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: BERLIN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BERLIN yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 50-59°F (10-15°C). Optimum Fermentation Temp: 50-59°F Flocculation: High Alcohol Tolerance: 10-11% ABV Attenuation: 75-85% Similar Strains: WLP820, WY2206, S-23 Gluten-free

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Recomended for aged red wines High color extraction Significant polysaccaride and glycerol production for huge mouthfeel High alcohol tolerence High nutrient need Top choice for Bordeaux varietals Cabernet, Cab Franc, Petite Verdot and Merlot Also excelletnt for Sangiovese, Nebbiolo and some Pinot The name kind of says it all. BIG RED is ideal for producing big, complex red wines with lasting fruit. Depending on the grape varietal used it can emphasize complex berry fruit and spice flavors. This strain is very efficient at breaking down and extracting tannins and anthocyanins from grape skin walls, making wines with dark inky color and a tannin profile suitable for extended aging. BIG RED also produces a great mouthfeel due to the significant production of polysaccharides and glycerol. It is also tolerant to higher alcohol levels making it ideal for those grapes that need to stay on the vine just a little longer to get full phenolic ripes with smooth tannin profiles. So lets recap... emphasizes berry fruit with many varietals, produces dark color, extracts a full array of tannins suitable for extended aging, makes wines with great mouthfeel, and is resistant to higher alcohols. Is there a catch? No, but to get all that done BIG RED does love nutrients and you will need to feed it and pay attention to it during fermenation. This is a strain where you would ideally know your Free Available Nitrogen levels that you could base a nutrient schedule around. Absent those numbers or a history with the grapes you are fermentiing, we would suggest you start with hydrating with Fermstart, feeding with FermFed DAP free at the onset of fermentation and feeding again with regular Fermfed after 1/3 sugar depletion. BIG RED is a very low producer of H2S when nutrient demands are met. The perfect strain if you want to make amazing reds. Not the perfect strain if you have a vacation planned during the middle of fermentation and are going to ask your neighbor to punch down...we hear it all!. Because this strain respects varietal character it can be used for a broad spectrum of red grape varietals. Perfect of courese for those Bordeaux varietals ilke Cabernet Sauvignon, Cabernet Franc, Petit Verdot and even Merlot. Also our first choice for Nebbiolo and some bigger style Sangiovese and Pinot Noir.   Start Time: Fast    Alcohol tolerance: 16%+    Nitrogen demand: high      Yan Requirement @ 23 Brix: 270ppm    Production of volatile acidity: Low      Production of SO2: Low Ease to Ferment with MLF: Average  Yeast type: Cervisiae  Killer Factor:  Neutral      Malic Acid Consumption: Average Optimal Fermentation Temp: 65–85°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Produces ß-glucosidase to cleave terpenes Floral, Rose, Citrus flavors Will not produce volatile phenols Best choice for Muscat/Moscato & Gewurztraminer. Also great for Sauvignon Blanc, Riesling and Viognier Those floral, rose, citrus, and stone fruit aromatics are bound all up in terpense in your grape skins and you know, they would really like to get out. It's your job to free them, package them in a bottle, and eventually let them waft out of a wine glass and into the nasal cavity of someone who appreciates excellence. We can help you do this. If you are making a higly aromatic white such as Muscat, Gewürztraminer, Viognier, Sauvignon Blanc or Riesling this is the ideal yeast. BOUQUET is known for its production of the enzyme ß-glucosidase which liberates aromatic compounds by cleaving terpenes from the sugars that bind them and releasing their goodness. This yeast will turn these certain grape varietals from ordinary white wines to highly aromatic, very special white wines that smell and taste amazing. The type of wine where 'stuff' wafts out of the glass! Also interesting is that most yeasts have the potential to produce phenolic off flavors, which in high quantities produce a paint like aroma (yuck!), if the conditions are less than ideal. However, BOUQUET is POF (phenolic off flavors) negative and will synthesize phenolic off flavors, eliminating that risk. This is a great yeast to co-ferment with Luscious for added complexity. Additional Fermfed nutrient is recommended at the start of fermentation due to the short lag phase of this strain. Due to such a rapid period of growth, the yeast cells require higher levels of nutrients to ensure a healthy fermentation. If you have had your wine tested and know your Yeast Available Nitrogen (YAN) follow our CellarScience nutrient feeding schedule accordingly. If you don't know your YAN we recommend hydrating with Fermstart, feeding with FermFed at the onset of fermentation and feeding again with regular Fermfed after 1/3 sugar depletion. Normally the feeding at the onset of fermentation would be with Fermfed DAP free but in this case BOUQUET can use the extra DAP kick that Fermfed provides.   Start Time: Fast    Alcohol tolerance: 14%    Nitrogen demand: Very High  Yan Requirement @ 23 Brix: 340 ppm    Production of Volatile Acidity: Low    Production of SO2: Average  Cap/Foaming: Average  Ease to Ferment with MLF: Low    Malic Acid Consumption: Average    Killer Factor:  Positive (though is able to coferment with Luscious) Yeast Type: Cerevisiae Optimal Fermentation Temp: 50–80°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Brutzyme by CellarScience is an enzymatic blend used to produce dry beers. Perfect for making Brut IPAs or any other style where a low gravity, dry finish is desired.  Amyloglucosidase, alpha amylase, and pullulanase combine to enable the hydrolysis of starch and dextrins into fermentable sugars that yeast can ferment. Use: Add 1/4 tsp per 5 gallons at the beginning of fermentation. Brutzyme can be added directly to the fermenter at the same time yeast is pitched. Works best at a temperature range between 50-68°F and a pH of 4-5.5. Additional Notes: Brutzyme is a mix of amyloglucosidase, a-amylase, pullulanase and other dextrinases capable of breaking down the α-1,4 and α-1,6 glycosidic linkages of starch, dextrins and oligosaccharides completely into fermentable sugars. Brutzyme is extremely affective for making very dry beers, especially Brut IPAs. Store at temperatures under 70°F. The recommended shelf life is 12 months from the date the package is opened.    

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Really strong and fast fermentations Best strain to ferment out in touch conditions One of the most popular, classic Champagne strains Low nutrient requrements The classic Champagne yeast. With a fast fermentation rate, high alcohol tolerance, and low nutritional requirment it is one of the easiest yeasts to ferment. Allows varietal character to shine through while accentuating stone fruit and citrus. Able to ferment under higher pressures. Does not ferment Malic acid so natrually produces fresh wines with crisp acidity. This makes it a classic choice for fruit wines, meads and ciders. Top choice for doing secondary fermenation in the bottle for natural carbonation. One of the most popular yeast strains in the world. Can handle lower fermentation temperatures.   Start Time: Fast Alcohol tolerance: 15% Nitrogen Demand: low Yan Requirement @ 23 Brix: 220 ppm Production of volatile acidity: Low Production of SO2: Low Ease to Ferment with MLF: Good Yeast type: Bayanus Killer Factor: Neutral Optimal Fermentation Temp: 45–90°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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