Beer Making

Replacement power cord with NEMA 5-15 Plug x Wire Leads. 125V AC.

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Threads into black pipe at the bottom of your gas system, for connecting to the 3/8'' female flare fitting on the end of your propane regulator hose. Look at the regulator picture at left. Made from brass.

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Perfect for 5 to 20 gallon batch sizes. 3 7/8'' wide at the widest point. You will need our high-pressure, adjustable pressure regulator to operate burner. This is a ring style burner and not a jet burner. The flame distribution and control is great and not concentrated like a jet burner. Will not work with low pressure propane (house propane) or with natural gas. Ideally you want to install these about 4-6 inches below the kettle. These burners do not come with a brass jet. If you need the brass jet for attaching regulator tubing with flare outputs please purchase the H205J. If you intend on plumbing these you will need either a GSS008 or H233 to connect to your gas system. These item is not intended for indoor use.

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300 - 375 °L  - Weyermann® - Carafa® Special malts are de-husked prior to the roasting process, which leads to full flavored grain without the harsh bitterness and astringency typically associated with dark color grains. Up to 5% of grist.

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60 °L - Briess Malting - A darker and more robust version of Caravienne. Amber to redish hues in color. The malt lends wonderful caramel, roasted, malty flavors to any beer.   Excellent in IPA’s, Pale Ales, Oktoberfests and Porters. Also known as Caramunich.  

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75 °L - Great Western - Crystal 75L is used in some Amber Ales, Red Ales, Brown Ales, and as the Crystal malt in many darker beers such as Porter and Stouts.

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2.8 °L - Weyermann® - Beech wood smoked malt from Germany. Intended for use in Rauchbiers, it is also good in heavy Scotch Ales where the affect on flavor is a little more mild than the Peat Smoked malt. Flavor will come through nicely when steeped.

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This 64 oz growler is the perfect way to transport beer in style! These are half gallon glass growlers with the MoreBeer! logo screened onto the front and cursive text reading "Life is too short to drink cheap beer" on the back. *NOTE* Does not come with a cap - must be purchased separately. See our GL510B.  

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Our aeration system, FE380, without the air pump. Most aquarium style air pump will work, we recommend a deep water pump. Comes with inline filter, stainless steel diffusion stone, and tubing. About the inline filters: There are two sides to the filter - an "in" and an "out". The direction you use doesn't matter, however, you want to take note of which way you first push air through it and always keep it that way. There is an arrow on the edge of the filter housing that we use to keep the air flow going one direction when using it. The filter should never get wet, so don't try and sanitize it by dunking it in sanitizer. If you want to clean the outside of it, use Alpet D2. To store the filter, use a little tinfoil on the "In" of the filter and store in a zip-lock bag. The stone is attached to semirigid polyethylene tubing temp rated from -40°F to 140°F.

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This is the small oxygen regulator that fits the disposable oxygen bottles. No gauges, just a knob on top that adjusts pressure. Features: 1/4" Barb Output Max Delivery Pressure: 100 PSI Max Flow Rate:  180 CFH Regulator is Left Hand Thread Stainless Steel Actuating Rod Machined brass body with adjusting cap, piston and hose connection  

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Gas Manifold Parts - 1/4" Nipple For expanding a gas manifold.. Right Hand Thread

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Just the pump for the cleaning kit, no cleaner, wrench, or brush.

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Also called a faucet positioner because it angles big tap handles from touching the wall or refrigerator. Installs on top of beer faucet lever and then the tap handle thread into this bonnet angler. Made from chrome plated brass.

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Comes with a back nut, plastic collar, and a welded 3/16" nipple. Requires a 1" hole saw for installation. Due to the length of the back nut and collar, the total length of the shank will be about 4 3/8". Installation note: On a fridge there is generally no coolant lines running through the door but please check to see there are no lines connecting the door and the rest of the refrigerator. To test for coolant lines on a freezer start with a warm freezer then plug the unit in with the lid open. You should be able to see the lines form condensation on the inside of the freezer where there are lines running. Please still use caution when drilling. Dimensions: 6-1/4" - Total Length (Tip to Tip) 5-1/2" - Shank Length (Without Nipple) 4-1/8" - Thread Length 5-1/4" - Pass Through Length

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The nut that attaches faucet to shank.

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Push different CO2 pressures to different kegs using your existing CO2 set up. Secondary regulators do not attach directly to CO2 tanks. They are designed to be used inline when you already have our dual gauge CO2 regulator, D1060. A secondary regulator allows you run multiple pressures from one tank of gas. CO2 line from your existing system would attach to secondary input. Gas lines coming from the secondary can then be adjusted to different pressures (Pressure coming out of secondary can never be greater than what is coming in). Applications would include situations where you want different levels of carbonation in different beers or you want to run soda at a higher pressure than your beers. All secondaries have wall brackets for mounting.This is to go in line via flexible tubing, not to hard mount on to an existing regulator to make a product such as the D1065. Secondary regulators can be ganged (attached) together.

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Extra long 16" stainless steel tongs perfect for grabbing hot things in a boil or for removing sanitized objects from sanitizing solution. Just handy to have in your home brewery. 

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For 10 gallon round beverage containers or larger, like our Rubbermaid coolers. Made from stainless steel with 3/32 perforated holes on 5/32 centers. The barb fitting is 3/8 inch. This false bottom can be used in converted sanke kegs as well.

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3944 is a versatile witbier yeast strain can be used in a variety of Belgian style ales Produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production 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 This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Attenuation: 72-76% Flocculation: Medium Alcohol Tolerance: 11-12% Optimum Fermentation Temp: 62-75°F Cell Count: 100 Billion Styles: Belgian Dubbel Belgian Tripel Spice, Herb, or Vegetable Beer Witbier 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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5526 is a wild yeast strain isolated from Belgian lambic beers Produces a pie cherry-like flavor and sourness along with distinct “Brett” character 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 quintessential "Brett" strain used for the production of Lambic and other beers. This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. Attenuation: 78-84% Flocculation: Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Berliner Weisse Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic 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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5112 is a strain of wild yeast that was isolated from brewery cultures in the Brussels region of Belgium Produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns 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 This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop. Attenuation: 78-84% Flocculation: Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic 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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2308 is a unique strain capable of producing fine lagers Very smooth, well-rounded and full-bodied 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 This is my personal favorite when it comes to German lager strains. It could be my family association with Bamburg and the excellent rauchbier that this creates, or it could be the rich malt complexity that this strain delivers. Excellent for both helles lagers and more rich and malty lagers, such as maibocks, marzens, vienna lagers and doppelbocks. As a beer geek, I swear that you will love this strain if you enjoy a good German lager! This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete. Attenuation: 70-74% Flocculation: Medium Alcohol Tolerance: 9% Optimum Fermentation Temp: 48-56°F Cell Count: 100 Billion Styles: Classic Rauchbier Doppelbock Eisbock Maibock/Helles Bock Munich Dunkel Oktoberfest/Märzen Traditional Bock Vienna Lager 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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2112 is particularly well suited for producing California Common-style beers Retains lager characteristics at temperatures up to 65°F and produces malty, brilliantly clear beers. Not recommended for cold temp fermentation 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 California Common or Steam beer, made famous by Anchor Brewing Company, is the quintessential example of the style behind this strain.  A hybrid lager strain that performs well at ale temperatures and demonstrates a full and provacative flavor profile.  An absolute must for San Francisco style lagers! Don't forget your Northern Brewer hops! This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation. Attenuation: 67-71% Flocculation: High Alcohol Tolerance: 9% Optimum Fermentation Temp: 58-68°F Cell Count: 100 Billion Styles: Baltic Porter California Common Beer Christmas/Winter Specialty Spiced Beer Cream Ale Other Smoked Beer Premium American Lager Spice, Herb, or Vegetable Beer 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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