Beer Making

Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer. It is a quick starter and a vigorous fermenter, and has a high attenuation and alcohol tolerance. Cooling is generally not used in this style of beer, temperature is allowed to rise through the course of fermentation aiding in the production of the fruity, peppery, and spicy characters you can expect from this yeast. *See the technical data sheet below for information on rehydration, usage and storage.

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Plastic wrap around drip tray. Direct replacement of the drip tray that comes with our kegerators. Removable grill. Well suited for 3" diameter towers. Half-moon cut out measures 4.5" across and 2-3/8" deep Dimensions: 15" L x 10" W x 0.75" H Made from ABS Kegland Part Number: KL00192

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2.3 °L - Briess Malting - Use as part or all of base malt in wheat beers. Runs efficiently through the brewhouse with slightly higher protein than White Wheat Malt. Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic creamy, sweet, wheat flour flavor. Improves head and foam retention in any beer style.  See attached Document for Typical Malt Analysis

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This is a replacement Silicone Gasket for our Weldless Kits.  It's easy to lose, despite it's vibrant red color, and sometimes a second gasket may be needed depending on the contour or material of the vessel being modified. 1.5" OD and 1" ID

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Use to connect beer lines half way for flexibility in a multi-purpose draft system. Stainless Steel

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40° L - Briess Malting - Caramel 40L is used in some Pale Ales and most Amber Ales. It can also be used in darker beers, as well, when you are looking for the benefit of Caramel malt and some color contribution, but not the caramel notes that the higher colored Caramel malts have. Also known as Briess Crystal 40L   See attached Document for Typical Malt Analysis

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Protect your gas regulator from liquid damage! Insert in a gas line and you will be able to shut off gas flow anytime. Has internal check flow valve that prevents liquid from traveling past, even when the ball valve is open. Not only handy, it is a regulator saver. Has 5/16" barbs for easy installation on gas lines.

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3068 is the classic and most popular German wheat beer strain used worldwide Produces a beautiful and delicate balance of banana esters and clove phenolics Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation The classic and most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics. Sulfur is commonly produced but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. Attenuation: 73-77% Flocculation: Low Alcohol Tolerance: 10% Optimum Fermentation Temp: 64-75°F Cell Count: 100 Billion Styles: Dunkelweizen Fruit Beer German Hefe-Weizen Roggenbier (German Rye Beer) Weizen/Weissbier Weizenbock For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.      

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Note: Due to a shift in the industry, US Magnum has become very scarce. German Magnum is readily available and is a direct substitute. Magnum is a great bittering hop with an aroma similar to a strong Willamette. It therefore works well with Willamette, Fuggles, and British Kent Goldings when used as an aroma hop in later boil additions.  Magnum makes an incredibly useful bittering agent in just about any beer, and due to its very smooth bitterness, you can really use as much as you want. Hop Statistics: Alpha Acids: 10.0 – 14.0% Beta Acids: 4.5 – 7.0% Alpha-Beta Ratio: 1.43 – 3.11 Cohumulone: (% of alpha acids): 24 – 30% Total Oils in mls per 100 grams dried: 1.9 – 3.0 Similar Hop Varieties: Nugget, Columbus, Horizon  

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Chinook hops are a very distinctive dual-purpose hop used in Ales for both bittering and flavor/aroma. Chinook hops are commonly used in West Coast style IPAs. Distinct, medium intensity spice and pine characteristics with subtle notes of grapefruit. Some consider the bittering quality of this hop to be a bit rough because it has a lingering quality. On the other hand, some brewers can't get enough! The flavor/aroma is spicy and unique, with a huge following of loyal fans. Hop Statistics Alpha Acids: 12.0 – 14.0% Beta Acids: 3.0 – 4.0% Alpha-Beta Ratio: 3.0 – 4.67 Cohumulone: (% of alpha acids): 29 – 34% Total Oils in mls per 100 grams dried: 1.5 – 2.5 Similar Hop Varieties: Northern Brewer, Columbus, Nugget

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#1 Best selling beer faucet! The Perlick Stainless Beer Faucet 630SS is our #1 best selling faucet for two very important reasons. 1) This Perlick Faucet features the revolutionary forward sealing design. Homebrewers are fanatics when it comes to keeping their equipment clean. Beer residue can grow unwanted contaminants, and spoil the taste of your beer. The rear-sealing faucet traps beer inside of its body. There is a pin-hole in the faucet to allow the beer to drain out. This leaves residue, causing the faucet to remain sticky and prone to contamination. The Perlick Faucet, with its forward sealing design, only has beer drain from the short 1" nozzle section. This keeps the operating part of the faucet clean so it will function smoothly (even when it was not cleaned between uses) and greatly reduces the chance of contamination. 2) Stainless Steel construction. It goes without saying that Stainless Steel is the metal you want touching your beer. It has the structural integrity, and durability to last a lifetime. Old-school faucets are made of chrome-plated brass. Eventually, the chrome wears off, exposing the brass. The beer can then pit the brass, leaving nooks and crannies where bacteria can grow. This can cause an off flavor in your beer. Both of these features prevent the faucet from malfunctioning and from adding off flavors to your beer. What more could a serious homebrewer want?

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Getting into kegging has never been more affordable! Grab this 5-gallon ball lock keg for less than half the cost of a stainless corny keg of the same size! Transparent Oxebar Mono plastic makes it easy to see how much beer you have left in the keg. Especially handy when dispensing on the go Floating dip tube comes standard—a huge upgrade over traditional ball lock kegs. Draw the clearest beer inside the keg while leaving sediment behind Oxebar Mono Kegs are made from Nylon impregnated PET and Polyketone (POK) fittings for superior oxygen barrier properties compared to standard PET plastic Wedge seals on the Tapping Head and Ball Lock Caps eliminate points of oxygen ingress found where rubber is traditionally used Lower total oxygen pickup compared to a standard corny keg with silicone lid seal This 5-gallon keg is lightweight, compact and has high oxygen barrier properties with 3x better (meaning less) gas transmission than traditional PET grades of plastic making it suitable for beer storage or other oxygen sensitive carbonated and non-carbonated beverages. The included Ball Lock Tapping Head comes complete with Red & Yellow Ball Lock Caps for gas and beverage, floating dip tube with filter screen, and pull-ring PRV. Molded handles make it easy to remove the tapping head for cleaning and also allow you to stack the kegs on top of each other, even with your ball lock quick disconnects in place. Being made from the Mono Barrier PET Polymer Matrix, rather than stainless steel, this keg is lightweight and an ideal choice for draft dispensing on the go. But with all the key features of a standard corny homebrew keg, plus the added feature of the floating dip tube, the Oxebar Mono Keg makes for an affordable keg option for home dispensing as well. Fit up to 3 of these bad boys in a KOMOS Standard or Deluxe Kegerator, or fit up to 6 in the KOMOS Double-Wide Kegerator. Includes: 20L Amber Mono Barrier PET Oxebar Keg Dual PCO1881 Lid Assembly with Oxebar Black Handles Green Pull Ring PRV (65 PSI) Silicone Floating Dip Tube w/ Filter Attachment Red & Yellow Ball Lock Quick Disconnect (QD) Caps Specs: Height: 25.1" Diameter: 9.2" Volume: 5.28 Gallons Fit up to 3 kegs in the KOMOS Standard & Deluxe Kegerators NOTE: Oxebar Mono kegs are marked with a manufacture date. 2 years after production, and every 2 years after first use, it is recommended that the keg be hydro tested to ensure the keg is holding pressure. Hydro test instructions are below. You will also need a 100 PSI Gray PRV to perform the test. Fill the keg to the brim with room temperature water Replace the Green PRV with a Gray PRV rated to 6 BAR or higher Pressurize the tank to 6 BAR (87 psi) Hold the keg at 6 BAR for 1 minute Release the pressure and immediately remove the Gray PRV and swap back to the Green PRV If leaks or potential points of failure are found, replace the tank KegLand Part Number: KL36054   NOTE: Oxebar kegs are marked with a manufacturer’s “expiry date”. This does not indicate that the keg is bad after this date; it simply indicates that a hydro test may be in order. 2 years after production and every 2 years after first use, it is recommended that the keg be hydro tested to ensure the tank is holding pressure. Hydro test instructions are available here. You will also need the KG520 Tapping Head and D1072 Green PRV to perform the test. If you do not plan to pressurize the keg, the test is not necessary.

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Creates perfectly straight, rigid joins with push-in fittings Simplifies connecting small accessories compared to using EVABarrier tubing 44mm length provides ample grip and easy disassembly, even after full insertion into two Duotight 8mm fittings This rigid joiner is made from strong polypropylene. It's useful to make rigid joins with push-in fittings that are dead straight. Although it's possible to make joins using short pieces of 8mm OD EVABarrier tubing, when mounting parts to a gas board or wall it will often make things much neater if you use these instead. The 44mm length is long enough so even after pushing right into two Duotight 8mm fittings on both ends, you should still have an exposed length of about 3mm so you can still easily take the fittings apart later. 8mm OD x 44mm L (5/16" x 1.7").  Available in singles or 10-packs. KegLand Part Number: KL18012

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Produces a slightly fruity flavor and aroma while leaving more residual sweetness than WLP715 Champagne Yeast. This strain will tolerate alcohol concentrations up to 15%. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Everything you missed about the vial with the innovation of PurePitch®. Attenuation: 70-90% Flocculation: Low Alcohol Tolerance: 10-15% ABV Optimum Fermentation Temp: 70-75°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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MoreWine!'s Favorite SmartRef Benefits: Only refractometer we know of that has alcohol correction built in. Gives an accurate reading during fermentation when an original reading is taken. Only requires the smallest of samples Can be used in the field to measure sugar content of grapes Costs less than the Anton Paar EasyDens. EasyDens gives accurate readings at any point during fermentation without the need for an original reading. Our Take:  The SmarRef is a very smart digital refractometer. Unlike other refractometers on the market, it will automatically correct for alcohol during fermentation and give you an accurate reading. In order for the SmartRef to make the required adjustments for alcohol, it is required that you take an original reading before fermentation. This is a key difference from the Anton Paar EasyDens. With the EasyDens you can take a reading at any point during fermentation without the need of an original reading.  When used together the SmartRef and EasyDens allow for some very unique measurements like the ability to know the final alcohol % as well as the residual gravity.  To learn more about using these two tools in combination, click here.  SmartRef Features: Wide measuring range from 0 to 85 °Brix (0 to 62.7 °P) Accuracy of 0.2 °Brix (0.2 °P) Built-in wort and alcohol correction for beer that is fully configurable Quick readings – results in under 2 seconds Automatic temperature compensation (ATC) Small sample volume requirement (0.4 mL) Free iOS/Android app Record and share readings from the ap Use in conjunction with the EasyDens to determine ABV, ABW, OG, FG, & Real Extract in finished beer The SmartRef Digital Refractometer by Anton Paar is a portable smart pocket device suitable for a wide range of requirements. The SmartGuide+, as a feature in the mobile app, automatically checks any errors of ambient light, impurity, and sample behavior during measurement for you. The device offers more than 15 different measurement units with automatic temperature compensation. Depending on your need, SmartRef enables you to measure the extract content of your beer, the sugar content in wine, the sweetness of fruits and vegetables, the moisture of honey, the salt content of your aquarium or pool, and much more. Smart Technology for Consistent Results The SmartRef portable refractometer is used in combination with a free mobile app for Android and iOS via Bluetooth Low Energy and enables intelligent handling of the measurement results. The app permits easy storage, visualization, management, and sharing of measurement data. SmartGuide+ detects and helps eliminate measurement problems through high ambient light detection, continuous checking of prism and sample condition, and more. In addition to the quick measurement mode, measurements in continuous mode allow a more detailed understanding of the samples’ properties. Over-the-air updates keep your digital refractometer up-to-date with the latest features. SmartRef Measurement Details The SmartRef refractometer measures the refractive index of fluids. This allows retrieval of relevant sample properties in a wide variety of applications. Fast temperature stabilization and automatic temperature compensation for measurement results make additional calculations and correction tables obsolete. The unit has an IP66 rating and an easy-to-clean stainless steel sample well. SmartRef supports a one-point zero adjustment with distilled water and requires only a few drops of sample (0.4 mL). SmartRef displays results in under two seconds and has a measurement range of 0 °Brix to 85 °Brix with an accuracy of 0.2 °Brix. High Variety of Measurement Applications Brix refractometer: For wine, juice, honey, sauces, jams, fruits, vegetables, and maple syrup. The SmartRef measures the sugar content in °Brix, °Babo, °Baumé, °KMW, and °Oechsle. Salinity refractometer: SmartRef determines the salt content in your saltwater aquarium and pool in salinity specific gravity (SG 20/20), practical salinity units (PSU), and salinity in parts per thousand (ppt). Beer refractometer: SmartRef shows the extract content of wort in °Plato. Coffee refractometer: Measure total dissolved solids to assess coffee strength and extraction quality. Instantly calculates extraction yield, letting you dial-in strength, acidity, and sweetness for any brew method. Pet Care Meister: Reads urine specific gravity (USG) to help track hydration in cats, dogs, and other large mammals. As a smart device, SmartRef offers a constant expansion of measurement units. All available scales, such as specific gravity, are provided within the app. Technical Specifications: Measuring Range Refractive index (RI) at 20°C: 1.3330 – 1.5040 Brix: 0° to 85° Sample Temperature: 10°C – 100°C (50°F – 212°F) PSU (practical salinity units): 0 – 50 Salinity ppt (parts per thousand): 0 – 150 Salinity S.G. (20/20): 1.000 – 1.114 Accuracy Refractive index (RI): ±0.0003 Brix: ±0.2° Temperature: 0.5 °C (0.9 °F) PSU (practical salinity units): ±2 Salinity ppt (parts per thousand): ±2 Salinity S.G. (20/20): ±0.002 Resolution Refractive index (RI): 0.0001 Brix: 0.1° Temperature: 0.1°C (0.1°F) PSU (practical salinity units): 1 Salinity ppt (parts per thousand): 1 Salinity S.G. (20/20): 0.001 Further Specifications Sample Volume: 0.4 mL Measurement Time: <2 s Automatic Temperature Compensation 20 °C (ATC) %Brix: 10°C – 100°C (50°F – 212°F) Automatic Temperature Compensation 20 °C (ATC) PSU, ppt, S.G. (20/20): 10°C – 40°C (50°F – 104°F) Mobile Operating System: Android and iOS Data Dimensions (L x W x H): 108mm x 64mm x 35mm (4.3" x 2.5" 1.4") Weight (incl. batteries): ~135 g (0.31 lbs) Power Supply: 2x AAA 1.5V LR03 alkaline batteries (included) or AAA NiMH rechargeable batteries Enclosure Rating: IP66 according to IEC 60529 Condition Ambient Temperature: 10°C – 40°C (50°F – 104°F) Air Humidity: 5% RH – 95% RH, non-condensing Battery Lifetime: ~10,000 measurements Storage Temperature: 10°C – 40°C (50°F – 104°F) Interface: Bluetooth™ Low Energy Frequency Band: 2400 MHz – 2480 MHz Transmitter Power: 7.5 dBm max. (5.6 mW max.) Part Material Sample Area: Stainless steel and glass, FKM O-Ring Enclosure Housing: Flame retardant PBT/PC, UL94-V0 Latest Updates to Meister Apps New batch design with a more detailed user interface Integrated beer style database Recipe creation and management Custom measurement values and labels ABV measurement for light beer, hard seltzer, and cider with the EasyDens & SmartRef Combo (in addition to existing support for standard and strong beer, wine, liqueur, and kombucha) Fermentation tracking for wine with SmartRef (previously only possible with EasyDens) Calorie determination for measurements with EasyDens, SmartRef, and the EasyDens & SmartRef Combo in Brew Meister and Wine Meister Tilt Hydrometer and RAPT Pill support in Brew Meister and Wine Meister  

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Due to high demand, the 20 kg is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this item to you when we receive more in mid December.     White Koji is an exciting new specialty ingredient formulated specifically for the brewing industry Instant kettle sour! No waiting for bacteria to do their thing. Just add directly to the mash to hit your target pH Citric acid is naturally produced by Aspergillus luchuensis, offering a clean pleasant acidity when compared to lactic acid The citric acid produced can be swapped for lactic acid in any application, such as sour beers or mash pH adjustments CellarScience imports this Koji fresh from Japan's best sake and koji producer Try using White Koji instead of acidulated malt in your next batch, especially nice in a Japanese rice lager! This White Koji is formulated specifically for brewing beer with citric acid. Citric acid tends to have a less harsh astringency when compared to lactic acid. Used at a high percentage (20-25%), it makes a very clean kettle sour instantly. Rather than waiting overnight for the bacteria, you can hit your target pH during your standard mashing process. It can also be added to any recipe to adjust pH in the mash, similar to acidulated malt. This traditional ingredient, imported directly from Japan, is a great addition to your next craft Japanese rice lager! Koji (Aspergillus luchuensis) is a fungus that is grown on rice during the Shochu making process and citric acid is naturally generated. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to add a bright and refreshing citric acid character. White Koji should be used at a rate of 20% - 25% of total grain in your recipe for souring. Use at a small percentage, as needed, for pH adjustment in the mash. Koji in Beverage Making Koji, a unique mold, is the heart of many beloved Japanese beverages, transforming starches into the sugars necessary for fermentation. While traditionally barley malting achieves this in whisky, innovative distillers are embracing koji, particularly yellow and white varieties, to unlock new flavor profiles. In shochu, white and black koji are favored for their citric acid production, ensuring a clean and stable fermentation, while yellow koji adds a touch of sake-like complexity. And of course, yellow koji reigns supreme in sake, orchestrating the intricate parallel fermentation that defines its character. This ancient ingredient, with its diverse strains, offers a remarkable tool for crafting distinctive spirits. Whether it's the bright acidity of white koji in shochu, the delicate sweetness of yellow koji in sake, or the novel depth it brings to whisky, koji's transformative power is undeniable. By harnessing the unique properties of different koji varieties, producers are pushing the boundaries of flavor, creating beverages that are both rooted in tradition and boldly innovative.

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Track your beverages stats right on the keg or fermenter. These reusable tags will adhere to any smooth surface and have a white board finish so you can write on them with dry erase markers. Great for keeping notes and following the development of your brew from grain to glass.  

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Convert a commercial sanke keg to be used with ball lock fittings. To install, remove the keg spear, place the gasket on the keg ferrule with the beaded side facing up, attach the silicone dip tube and place the tapping head on the ferrule, then secure with the 2" tri-clamp. Be sure to always depressurize the keg before removing the tapping head. Includes: Ball Lock Post Lid 2" tri-clamp Single-side beaded tri-clamp gasket 60 cm silicone dip tube (23.6") Red 2.5 bar PRV (36 psi) KegLand Part Number: KL10610  

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Root beer extract from Rainbow Flavors. Concentrated flavor extract for making your own sodas. Mix with water and sugar, then either carbonate by bottle conditioning with yeast, or force carbonate in a keg. One 2 fl oz bottle makes 4 gallons of soda. Recipes and mixing instructions for different size batches are included. One 1 gallon jug makes up to 256 gallons of soda.

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Soft Candi Sugars can be preferred over candi syrups for their ease of storage and boil addition. Our Brun Leger soft sugar is the raw super-infused crystalline result of the Candi Syrup manufacturing process. As a result it has a very intense yet smooth flavor. Brun Leger raises the quality bar of light cassonade. It is used to contribute distinguishable toasted toffee and caramel flavors to any Belgian style ale.

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Common juniper is a small evergreen tree that is related to cedar, cypress and other conifers. The mature, dark-colored cones, or berries, are used to lend a slightly citrus and pine-like flavor to foods and beverages. In Northern Europe, juniper berries are used as a spice to season game meats and sauerkraut, as well as beer. The berries are also the key flavoring agent in gin. Available in 1 oz and 16 oz bags.

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Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, Diamond Lager yeast delivers excellent fermentation performance, and has the ability to  produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not  limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner,  Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common. In Lallemand’s Standard Conditions Wort at 53.6°F Diamond yeast exhibits: Vigorous fermentation that can be completed in 5 days High attenuation and High flocculation Neutral Flavor and Aroma, typical of traditional Lagers The optimal temperature range for Diamond yeast when producing traditional styles is 50 - 59°F   *See the technical data sheet below for information on rehydration, usage and storage.

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2.1-3.2 °L - Viking  Malt, malty, sweet and nutty notes. Made from 2-row spring barley. Ideal malt for ales and special lagers. Suitable for subtle color correction of regular lagers.

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